H. J. Heinz Co A Light Fruit Salad • Light salads stimulate rather than satisfy the appetite Materials for Salads. The kind of salad may be varied at will by appropriate choice from garden or market supplies. Some of the more distinctive salad materials are given below. Salad greens are available in quantity and in most markets in wide variety. The in¬ creased production of lettuce is the best in¬ dex of the increase in the use of salads in this country. This is due in part to the emphasis on the importance of uncooked green foods in nutrition, and in part to improved transpor¬ tation and refrigeration, which have made lettuce and other fresh vegetables available at all seasons. These leafy materials should be a part of all salads, not just a garnish; and frequently they are served alone with a simple dressing. In bleached lettuce, crisp¬ ness is gained at a sacrifice of the vitamin-A content. The use of other green salad vegetables might well be increased. Romaine, escarole, endive, watercress, chicory, and fennel are available in many markets. Chicory can be stored for winter use. Watercress is available to many rural homes for the gathering and is being distributed commercially in rapidly increasing amounts. It has a characteristic piquant flavor and is high in vitamins A and C. It is used alone, with a mixture of other greens, or as an addition to other salads. Fresh tender spinach may be used un¬ cooked in salads. Cabbage stands out as a salad vegetable. It is available the year round. Freshly shredded, or chopped, raw cabbage is one of the least expensive sources of vitamin C. It may be the basis of a salad, as in the various forms of slaw, or combined with other ma¬ terials in mixed salads. Celery also is available the year round in most markets. Less rich in nutrients, it excels in crispness and gives flavor and tex¬ ture to many salads, especially those using [161] cooked materials, such as meat, fish, poultry, and potatoes. Tomatoes contribute maximum amounts of their vitamin-C content when served as a salad. They may be served alone sliced, simply dressed with salt and pepper, since their own juice provides the essential tart- ness. They are also used in many combina¬ tions with other vegetables and with dressing added. Cucumbers, garden-fresh, have a flavor all their own. Their crisp texture should be preserved by cool storage, or short soaking in ice water. Salt water toughens them. Sliced, they are used alone, or in combination with greens and a simple dressing. Sour-cream dressing is particularly good with cucumbers. In cubes, they add crispness and flavor to salads made from cooked vegetables and meats. Cucumbers may be peeled or not, as desired. Onions should be used with discrimina¬ tion but their flavor improves most salads. The strong varieties should be used in moderation, grated, for seasoning only. The sweet varieties, ice-cold and sliced thin, add crispness along with their sweet, mild flavor. Fruits add desirable flavor and texture as well as minerals and vitamins. Those most used for salads are grapefruit, oranges, ap¬ ples, pears, pineapple, avocados, and bananas. Any other fresh fruit may be used. Pine¬ apple, grapefruit sections, pears, and mixed fruits are canned for use in salads. Prunes and figs are used dried. A Heavy Salad • Such salads are used as the main dish in a light meal H. J. Heinz Co.

AI-modernized reading of the original text

H. J. Heinz Co A Light Fruit Salad • Light salads stimulate rather than satisfy the appetite Materials for Salads. The kind of salad may be varied at will by appropriate choice from garden or market supplies. Some of the more distinctive salad materials are given below. Salad greens are available in quantity and in most markets in wide variety. The in¬ creased production of lettuce is the best in¬ dex of the increase in the use of salads in this country. This is due in part to the emphasis on the importance of uncooked green foods in nutrition, and in part to improved transpor¬ tation and refrigeration, which have made lettuce and other fresh vegetables available at all seasons. These leafy materials should be a part of all salads, not just a garnish; and frequently they are served alone with a simple dressing. In bleached lettuce, crisp¬ ness is gained at a sacrifice of the vitamin-A content. The use of other green salad vegetables might well be increased. Romaine, escarole, endive, watercress, chicory, and fennel are available in many markets. Chicory can be stored for winter use. Watercress is available to many rural homes for the gathering and is being distributed commercially in rapidly increasing amounts. It has a characteristic piquant flavor and is high in vitamins A and C. It is used alone, with a mixture of other greens, or as an addition to other salads. Fresh tender spinach may be used un¬ cooked in salads. Cabbage stands out as a salad vegetable. It is available the year round. Freshly shredded, or chopped, raw cabbage is one of the least expensive sources of vitamin C. It may be the basis of a salad, as in the various forms of slaw, or combined with other ma¬ terials in mixed salads. Celery also is available the year round in most markets. Less rich in nutrients, it excels in crispness and gives flavor and tex¬ ture to many salads, especially those using [161] cooked materials, such as meat, fish, poultry, and potatoes. Tomatoes contribute maximum amounts of their vitamin-C content when served as a salad. They may be served alone sliced, simply dressed with salt and pepper, since their own juice provides the essential tartness. They are also used in many combina¬ tions with other vegetables and with dressing added. Cucumbers, garden-fresh, have a flavor all their own. Their crisp texture should be preserved by cool storage, or short soaking in ice water. Salt water toughens them. Sliced, they are used alone, or in combination with greens and a simple dressing. Sour-cream dressing is particularly good with cucumbers. In cubes, they add crispness and flavor to salads made from cooked vegetables and meats. Cucumbers may be peeled or not, as desired. Onions should be used with discrimina¬ tion but their flavor improves most salads. The strong varieties should be used in moderation, grated, for seasoning only. The sweet varieties, ice-cold and sliced thin, add crispness along with their sweet, mild flavor. Fruits add desirable flavor and texture as well as minerals and vitamins. Those most used for salads are grapefruit, oranges, ap¬ ples, pears, pineapple, avocados, and bananas. Any other fresh fruit may be used. Pine¬ apple, grapefruit sections, pears, and mixed fruits are canned for use in salads. Prunes and figs are used dried. A Heavy Salad • Such salads are used as the main dish in a light meal H. J. Heinz Co.

Foods, their selection and preparation