Second ; salads made with lettuce as a foundation, and
uncooked fruits or vegetables, as, apple, nut and apple,
orange, banana, apple and celery, tomato and cucumber. A
mayonnaise dressing is generally used in these salads.
SALADS 199
Tliird ; salads made with lettuce as a foundation, and a
cooked vegetable, as potato, asparagus, beet, cauliflower, rice,
and bean. Mayonnaise or French dressing is used.
Fourth ; salads made with lettuce or celery as a founda-
tion, and meat, fish, or egg. Mayonnaise is served with all
of these salads.
Preparation of Greens. — These should be as fresh and crisp
as possible. To keep them in this condition until needed,
place them in very cold water. If the ends of the stems
are cut, and a little salt added to the water, they will revive
more rapidly. They should be thoroughly washed, and
dried with a soft, clean towel, then put in a cool place.
Never mix the salad until it is to be served, as the acid
wilts the greens.
French Dressing. — An old Spanish proverb says : " To
make a good salad, four persons are required ; a counsellor
for salt, a miser for vinegar, a spendthrift for oil, and a mad-
man to stir all together." The general rule for French
dressing is twice as much oil as vinegar.
\ saltspoon salt, \ saltspoon pepper, black or white, 2
tablespoons oil, 1 tablespoon vinegar.
Put the oil, salt, and pepper in a bowl, stir until the salt
is dissolved, then add the vinegar drop by drop, stirring all
the time.
Onion juice may be added, and lemon juice may be used
instead of vinegar.
A teaspoonful of mustard may be added to the vinegar if
desired. Tarragon vinegar may be used.
The dressing should be creamy and of a grayish color, due
to the division of the oil into small globules. If the oil sep-
arates, stir hard.
200 HANDBOOK OF DOMESTIC SCIENCE
Salads made with Fkbnch Dressing
Green vegetable salads, as lettuce, watercress, or any leaf
salad; apple, celery, potato, cucumber, string beans, cold
slaw, cheese, and yellow tomato.
Preparation of Olive Oil. — There is no tree in the world
more interesting than the olive tree. Emblem of peace and
hope, it was especially sacred to the Athenians, who en-
deavored to turn from the pursuits of war to the arts of
peace and the cultivation of the soil. To the Christian, it
has the added sacredness of sorrow, intensified by the gray-
green foliage of the tree itself. The olive and vine are
closely associated with regard to locality, both requiring an
equable, mild climate. Thus to-day both flourish best along
the shores of the Mediterranean.
Two forms of olive tree are known : the wild olive, with
bitter, scanty fruit, growing in barren lands ; and the culti-
vated olive, which is grafted upon the former. The olive
tree grows very slowly, but lives for centuries. Thus, eight
aged trees with gnarled trunks give unmistakable proof of
the site of the " Garden of Gethsemane." One old tree near
Nice is said to be one thousand years old.
Page 95
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
Second ; salads made with lettuce as a foundation, and uncooked fruits or vegetables, as, apple, nut and apple, orange, banana, apple and celery, tomato and cucumber. A mayonnaise dressing is generally used in these salads.
Third ; salads made with lettuce as a foundation, and a cooked vegetable, as potato, asparagus, beet, cauliflower, rice, and bean. Mayonnaise or French dressing is used.
Fourth ; salads made with lettuce or celery as a foundation, and meat, fish, or egg. Mayonnaise is served with all of these salads.
Preparation of Greens. — These should be as fresh and crisp as possible. To keep them in this condition until needed, place them in very cold water. If the ends of the stems are cut, and a little salt added to the water, they will revive more rapidly. They should be thoroughly washed, and dried with a soft, clean towel, then put in a cool place. Never mix the salad until it is to be served, as the acid wilts the greens.
French Dressing. — An old Spanish proverb says : " To make a good salad, four persons are required ; a counsellor for salt, a miser for vinegar, a spendthrift for oil, and a madman to stir all together." The general rule for French dressing is twice as much oil as vinegar.
\ saltspoon salt, \ saltspoon pepper, black or white, 2 tablespoons oil, 1 tablespoon vinegar.
Put the oil, salt, and pepper in a bowl, stir until the salt is dissolved, then add the vinegar drop by drop, stirring all the time.
Onion juice may be added, and lemon juice may be used instead of vinegar.
A teaspoonful of mustard may be added to the vinegar if desired. Tarragon vinegar may be used.
The dressing should be creamy and of a grayish color, due to the division of the oil into small globules. If the oil separates, stir hard.
Salads made with Fkbnch Dressing
Green vegetable salads, as lettuce, watercress, or any leaf salad; apple, celery, potato, cucumber, string beans, cold slaw, cheese, and yellow tomato.
Preparation of Olive Oil. — There is no tree in the world more interesting than the olive tree. Emblem of peace and hope, it was especially sacred to the Athenians, who endeavored to turn from the pursuits of war to the arts of peace and the cultivation of the soil. To the Christian, it has the added sacredness of sorrow, intensified by the graygreen foliage of the tree itself. The olive and vine are closely associated with regard to locality, both requiring an equable, mild climate. Thus today both flourish best along the shores of the Mediterranean.
Two forms of olive tree are known : the wild olive, with bitter, scanty fruit, growing in barren lands ; and the cultivated olive, which is grafted upon the former. The olive tree grows very slowly, but lives for centuries. Thus, eight aged trees with gnarled trunks give unmistakable proof of the site of the " Garden of Gethsemane." One old tree near Nice is said to be one thousand years old.