A laboratory manual of foods and cookery

any salad or dressing - - provided ingredients are not repeated in other courses of meal 4. Suppers meat fish shellfish used with any dressing or combination fruit miscellaneous 1 Described in the next chapter. 5. Light refreshments meat shellfish fruit asparagus miscellaneous used with any dressing or combination The attractive salad must embody the following points : freshness coolness crispness attractive color appetizing combination appropriateness to the meal harmonize with the decora- harmonize with the rest of tion and color of the china the meal in which it is served To prepare salad greens : a. Wash leaves and examine carefully for parasites, sand, etc. 6. Pile leaves lightly on a cheesecloth, fold the cloth over and keep thus arranged on ice or near the ice, or c. Wash the leaves and place them in a tin pail which can be tightly covered. Set the pail in the ice box. Salad greens can be carried for a picnic in a pail and arrive in good condition. d. If salad greens are wilted, allow them to stand in cold or ice water for some time before attempting to prepare. Accessories served with salads : a. Breadstuffs bread sticks toast rolls cheese tea biscuits cheese straws cheese crackers toasted crackers saltines educator crackers b. Other accessories cheese balls toasted cheese fried cheese balls celery : curls, pieces, radishes hearts olives : ripe, green, stuffed Bar le Due currants nuts : salted, unsalted Salads may be made in the greatest variety of combinations : among the most popular are : 1. Meat a. chicken, celery chicken, celery, sour apple, pine nuts chicken, celery, pine nuts, tiny sections lemon b. veal, celery veal, chicken, celery c. lamb, celery d . sweet bread, endive cut in sections 2. Fish a. tuna, celery 6. salmon, celery salmon, cabbage salmon, cucumber, gelatin c. white fish, celery 3. Shellfish a. lobster, celery b. crab, celery c. scallops 4- Egg egg, green pepper egg, pimento egg, potato 5. Vegetables a. potato French dressing potato, chives boiled dressing potato, parsley potato, carrot potato, egg potato, beets potato, cucumber, green potato, German onions pepper &. carrot grated raw, boiled, or cooked carrot, peas c. beets, potato beets, peas beets, stuffed with cabbage d. onions German onions, tomato onions, cucumber onion, dressing as sandwich e. peas, carrots peas, string beans peas, potato each in a lettuce cup /. beans string beans lima beans baked beans g. asparagus pimento green pepper h. cucumbers, radishes celery i. cauliflower, tart dressing 6. Fruits a. white cherries, pieces pineapple white cherries, balls of pear, apple, or peach b. orange, grapefruit orange, water cress orange, pineapple orange, almonds orange, lemon, walnuts c. grapefruit, pineapple d. apple, celery, nuts apple, water cress e. peach halves filled with mayonnaise and nuts peach halves stuck with almonds covered with mayonnaise pears used as peaches /. fresh apricots, almonds, or pine nuts g. green pepper sliced or chopped stuffed with : cream cheese and mayonnaise cream cheese and pimento yellow cheese and mayonnaise American cheese and green and red pepper chopped very fine