Principles of cooking

Salads are made of cold meat or fish, eggs, cheese, raw or cooked vegetables or fruits, combined with a salad dressing. The green vegetables, often called the salad plants, are cress, endive, lettuce, cabbage, cucumber, celery, and tomato; and they make the most attractive salads. They are cooling, refreshing, stimulate the appetite and should be eaten as frequently as possible because of the mineral salts which they contain. They may often take the place of a dessert at a meal. To make a perfect salad the vegetables should be crisp and cold. All ingredients in the dressing should be properly proportioned and well blended, and the salad should be attractively served. Vegetables should be washed and allowed to stand in ice-cold water or on ice, until crisp. They should then be drained and placed in a cheesecloth bag in a cool place until they are served. Dressing is added at the table or just before sending to the table. If meat or fish is used, free it from bone and fat, and cut it in small uniform pieces. Canned fruit or cold left-over vegetables may be used for salads. For dinner serve a green vegetable or fruit salad. For luncheon serve a fish, cheese, or heavy salad, and let it serve as the principal dish. Fish, cheese, or meat salad contain all the protein needed for a meal. At dinner, when meat is served, the salad should not furnish additional protein, but mineral salts, cellulose, and relish. SALAD DRESSINGS Cooked Salad Dressing. — Mix one tablespoon of flour, one teaspoon salt, one teaspoon mustard, one tablespoon sugar, _ anda speck of cayenne pepper. Add two tablespoons of melted butter, two egg yolks, and three fourths cup of milk. Cook in a double boiler until it thickens, stirring constantly. Then add three tablespoons of vinegar and boil one minute. French Dressing. — Mix one half teaspoon salt, a speck of cayenne pepper, four tablespoons olive oil, and beat thoroughly. Add one tablespoon vinegar and beat vigorously until thoroughly blended. - Mayonnaise Dressing. — Beat the yolk of one egg; add _ one fourth teaspoon each of salt and paprika and beat again, then use an egg beater and beat in two tablespoons of vinegar or lemon juice; beat vigorously, then add a teaspoon of olive oil and continue beating ; add oil, a teaspoon at a time, three or four times, beating vigorously meanwhile ; then add the oil by the tablespoon until a cup in all has been used. Finish with one tablespoon of boiling water, beating it in, in the same manner as the oil. (Boston Cooking School Magazine.) Garnish for Salad. Lettuce Capers Endive Hard-boiled Eggs Water Cress Riced Eggs Peppers Diced Vegetables Parsley Nasturtium Leaves and Flowers To Serve with Salad. Cheese Straws Crackers Cheese Wafers Brown, Graham and Sandwiches ° White Bread, sliced very Wafers thin, buttered. Stuffed Tomato Salad. — Remove skin from tomatoes by pouring boiling water over them. Cut a slice from the top of the tomato and remove the interior. Fill the tomato with cucumber cut in very thin slices and place Cooked Salad Dressing over the top. Serve on lettuce. Grape Salad. — Remove the skins and seeds from white or red grapes and cut in halves. Take equal parts of grapes, sliced peaches, pears, pineapple, or any fruit obtainable. Place on leaves of endive or head lettuce and serve with Mayonnaise Dressing. GRAPE SALAD. Cabbage Salad. — Cut one half of a small head of cabbage in very thin slices, or chop it with the chopping knife. Mix with one recipe of Cooked Salad Dressing. Chill and serve cold. Waldorf Salad. — Chop equal quantities of apple, celery, and walnuts. Mix with Cooked Salad Dressing. Serve on lettuce leaves.