Method. — Let each pupil have an oyster, from which the
flat (right) valve has been removed, so that it rests on the
deep (left) valve. Place a drawing of the anatomy upon
the board and go over it with the specimens before them.
If other mollusks have been taken, compare. Take, then,
the subjects indicated in the above outline. Use the indi-
vidual rules given below.
Oyster Soup (Individual Rule). — 3 oysters, ^ cup milk, 2
tablespoons oyster liquor, 1 level teaspoon flour, 1 teaspoon
butter (slightly rounded), 1 saltspoon salt, speck of white
pepper, 2 inch piece of celery✪ Oyster Soup.
SALADS
BIBLIOGRAPHY
Chambers's Journal, vol. 60, p. 315. Olives, Encyclopsedia Brit-
annica; Overland, vol. 21, p. 278; vol. 18, p. 420; Bulletin of U.S.
Department of Agriculture, Olive Culture in the United States.
Food Value of Salad. — No dinner is complete without a
salad, and only on the score of lack of time should it be
omitted. The number of possible salads is legion. A salad,
as a rule, has three good qualities : it is healthful, it may be
economical, and also very attractive. It is healthful in that
it adds to our diet the fresh, green, uncooked vegetables, and
a mild acid, both of which are especially beneficial. In
cooking vegetables, much mineral matter is lost which is of
course retained in the uncooked greens of the salad.
Economy. — It is economical, since in a salad we may
make use of left-over portions. There is scarcely any meat or
vegetable left from dinner that cannot be used in this way.
It is hard to realize what a close connection exists
between the eye and the digestive organs, but an attractive,
well-served dish adds very materially to one's appetite and
198 HANDBOOK OF DOMESTIC SCIENCE
to one's digestive powers. A well-made salad is the most
attractive part of the dinner.
Greens used for Salads. — In plants, the cell wall is a much
harder, firmer substance than that of animal tissue. It is
known as cellulose, and is, chemically, closely related to
starch, belonging to the class of compounds, carbohydrates.
This cellulose differs markedly in its physical character-
istics. Thus in the potato it is loose and spongy, in celery
much tougher and elastic, in wood it becomes very compact,
and in the shells of nuts extremely hard. Cooking softens
this cellulose wall.
Since age increases the amount and the toughness of the
cellulose wall, only young plants should be used in salads.
The list of plants used is a large one. Most of them have
been known and cultivated for this purpose for centuries,
originating probably in the Eastern countries. We read of
them in Greek and Eoman writings, serving the same pur-
pose as at the present day.
Cultivated herbs, lettuces, escarole, chicory, endive, celery,
nasturtium, and wild greens, watercress, dandelion, daisy,
mustard, and peppergrass, constitute the plants most used
at the present da.j.
Variety of Salads. — So large is the list of possible salads,
that one knows scarcely which to select. Almost any vege-
table, meat, or fish may be made into a salad.
For convenience they may be divided into four grades :
First ; those made from the herbs, cultivated or wild,
given in the above list. These are, of course, uncooked, and
may be used alone or combined with lettuce. They are
served as a rule with a French dressing.
Page 94 · 1 recipe record on this page
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Method. — Let each pupil have an oyster, from which the flat (right) valve has been removed, so that it rests on the deep (left) valve. Place a drawing of the anatomy upon the board and go over it with the specimens before them. If other mollusks have been taken, compare. Take, then, the subjects indicated in the above outline. Use the individual rules given below.
Oyster Soup (Individual Rule). — 3 oysters, ^ cup milk, 2 tablespoons oyster liquor, 1 level teaspoon flour, 1 teaspoon butter (slightly rounded), 1 saltspoon salt, speck of white pepper, 2 inch piece of celery.
Chambers's Journal, vol. 60, p. 315. Olives, Encyclopaedia Britannica; Overland, vol. 21, p. 278; vol. 18, p. 420; Bulletin of U.S. Department of Agriculture, Olive Culture in the United States.
Food Value of Salad. — No dinner is complete without a salad, and only on the score of lack of time should it be omitted. The number of possible salads is legion. A salad, as a rule, has three good qualities : it is healthful, it may be economical, and also very attractive. It is healthful in that it adds to our diet the fresh, green, uncooked vegetables, and a mild acid, both of which are especially beneficial. In cooking vegetables, much mineral matter is lost which is of course retained in the uncooked greens of the salad.
Economy. — It is economical, since in a salad we may make use of left-over portions. There is scarcely any meat or vegetable left from dinner that cannot be used in this way.
It is hard to realize what a close connection exists between the eye and the digestive organs, but an attractive, well-served dish adds very materially to one's appetite and
to one's digestive powers. A well-made salad is the most attractive part of the dinner.
Greens used for Salads. — In plants, the cell wall is a much harder, firmer substance than that of animal tissue. It is known as cellulose, and is, chemically, closely related to starch, belonging to the class of compounds, carbohydrates. This cellulose differs markedly in its physical characteristics. Thus in the potato it is loose and spongy, in celery much tougher and elastic, in wood it becomes very compact, and in the shells of nuts extremely hard. Cooking softens this cellulose wall.
Since age increases the amount and the toughness of the cellulose wall, only young plants should be used in salads. The list of plants used is a large one. Most of them have been known and cultivated for this purpose for centuries, originating probably in the Eastern countries. We read of them in Greek and Eoman writings, serving the same purpose as at the present day.
Cultivated herbs, lettuces, escarole, chicory, endive, celery, nasturtium, and wild greens, watercress, dandelion, daisy, mustard, and peppergrass, constitute the plants most used at the present day.
Variety of Salads. — So large is the list of possible salads, that one knows scarcely which to select. Almost any vegetable, meat, or fish may be made into a salad.
For convenience they may be divided into four grades :
First ; those made from the herbs, cultivated or wild, given in the above list. These are, of course, uncooked, and may be used alone or combined with lettuce. They are served as a rule with a French dressing.
Records on this page
Oyster Soup