True food values and their low costs

Fresh lettuce, romaine, cabbage, cress, and celery, also fruits, combined with salad dressing, furnish many appetizing and useful dishes. The oil which enters into these dressings is one of the best forms of fat we can use and aids in digestion. There are three principal salad dressings — French, boiled, and mayonnaise. French Dressing 1 jalispoon salt Y} saltspoon pepper 3 tablespoons olive oil Mix in order given, adding the oil slowly. This dressing is suitable for vegetable and egg salads, and is also used to marinate and pickle a meat or fish salad. The onion may be omitted, and lemon juice used instead of vinegar. A teaspoon of prepared mustard added to a French dressing is liked by many. Boiled Dressing Yolks of 3 eggs beaten 2 tablespoons melted butter 1 teaspoon mustard or oil 2 teaspoons sail 1 cup cream or milk a saltspoon cayenne 'A cup hot vinegar 2 tablespoons sugar Whites of 3 eggs, beaten stiff Cook in double boiler until it thickens like soft custard. Stir well. This will keep in a cool place two weeks. Excellent for lettuce, celery, asparagus, string beans, and cauliflower. Boiled Dressing for Cold Slaw. 'A cup vinegar A teasp teasp ons sugar '4 teaspo 'A saltspoon pepp Boil the above, rub a quarter of a cup of butter to a cream with one teaspoon of flour, and pour the boiling vinegar on it. Cook five minutes and pour over the yolk of one well-beaten egg. Mix while hot with one pint of red cabbage, shaved or chopped, or with a mixed vegetable salad. Mayonnaise Dressing 1 teaspoon mustard Yolks of 2 raw eggs 1 teaspoon Powdered 1 pint olive oil sugar ' 2 tablespoons vinegar Vi teaspoon salt 2 tablespoons lemon % saltspoon cayenne juice Mix the first four ingredients in a small bowl, add the eggs, stir well with a spoon. Add the oil, a few drops at a time, stirring until it thickens. If by chance you add too much oil, do not attempt to stir it all in at once, but take it up gradually. When the dressing is thick, thin it with a little lemon juice, then add oil and lemon alternately, and lastly the vinegar. When ready to serve add half a cup of whipped cream, if you like. The cream makes it whiter and thinner. The oil should thicken the egg almost immediately, and the mixture should be thick enough to take up in a ball on the spoon before adding the vinegar. Should the egg be slow in thickening and have a curdled appearance, half a teaspoon of the unbeaten white of egg or a few drops of vinegar will often restore the smooth consistency. Be careful not to use too much, as it will make the dressing thin. The dressing liquefies as soon as mixed with vegetables or meat ; therefore it should be made stiff enough to keep in shape until used. Lobster coral, dried and pounded to a powder, will give mayonnaise a bright, red color. Spinach green, green peas mashed, or chopped parsley will color it green. Never mix the mayonnaise dressing with the meat or fish until ready to serve, and then only part of it, and spread the remainder over the top. The following salads are good and inexpensive; the latter fact will in these times make them none the less desirable as an article of diet possessing a certain amount of food value. Lettuce Salad Pick over and wash each leaf, draining off the water between two towels. Arrange the leaves in a salad bowl, the larger ones around the edge and the smaller in the center. Serve with boiled dressing or French dressing, or sugar, salt, and vinegar to taste. Never cut the leaves, as that causes them to wilt quickly, but tear them apart.