Use and preparation of food

A. For a hearty meal, choose a light salad, e. g., salad greens and French dressing, or salad greens, an acid fruit, and French dressing. B. For a light meal, choose a hearty salad with a cooked or mayon- naise dressing. Salads of vegetables, eggs, fish, cheese, or meat, or a combination of these may often serve as the main dish of a light meal ; such a salad should never be used as a side dish. A sweet salad with a rich dressing served with crackers will serve as combination salad and dessert course, but would be out of place accompanying the meat course. 3. Classes of foods suitable for salads : A. Classes of foods suitable for salads are — (1) Green salad plants (cultivated and wild). (2) Eruits, fresh, dried, and canned. (3) Vegetables. (4) Cheese. (5) Meats. (6) Eggs. (7) Fish. (8) Nuts. B. A salad should always contain something succulent to crunch between the teeth. This succulence is perhaps its chief charm. Let- tuce, celery, cabbage, cubed cucumbers, apples, nasturtium stems and seeds, pickles, nuts, water cress, and the like may be utilized in season to supply succulence. C. Salad greens should be served crisp. They may be sprinkled, done up in a paper bag or a covered pail, and laid on the ice or in a cool place till ready for use, or they may first be washed and wrapped in a cloth or in a clean paper bag. The latter is preferable, because they are ready for immediate use. USE AXD PREPARATION OF FOOD. 97 5. T3'pes of salad dressings, — Salad dressings may be of several general types, some very simple : A. Vinegar or lemon juice with water and sugar. B. Sweet or sour cream dressings. C. Oil and salt. D. Oil dressings without egg; French dressing with its many variations. H. Oil dressing with eggs; nuiyonnaise dressing with its many variations. F. Cooked dressing on the order of an acid custard, thickened partly Avith egg and partly with flour. G. Bacon- fat dressing. 6. Salad oils: A. Olive oil is still generally preferred by some people, though many prefer the more bland flavor of the other salad oils. The recent scarcity and high price of olive oil have caused manj^ people to substitute other less expensive edible oils, such as cottonseed oil and corn oil. Peanut oil is equally palatable but somewhat more difficult to obtain. If the flavor of olive oil is preferred, a small amount of olive oil may be combined with corn, cottonseed, or peanut oil. The desired flavor is obtained, but the cost will be reduced. Note. — See if the class can tell prices and contents of containers of the va- rious salad oils on the market, and estimate the cost per pint or per quart. If This can not be done pomptly, assign it as an individual or committee problem for the next lesson. B. Salad and cooking oils should be kept in a cool, dark place to prevent their turning rancid. The colder they are the thicker they will be and the thicker dressing the}^ will make. C. "When there is a need for economizing in the use of fat, it is desirable not to lessen the amount of salad used, but — (1) To make the oil go as far as possible where it is used. (2) To use a larger amount of cooked dressings.