7. Vinegar or other acid draws out the Avater and Avilts the tender
tissues of salad greens, hence leaf salads should not be dressed until
just before serving. Meats and cooked vegetables, however, are
greatly improved by being tossed around in a French dressing (2
or 3 parts of oil to 1 of vinegar) and allowed to stand for a while to
season. This process is called " marinating," and is a real economy
because less dressing is needed to give the desired flavor. Mayon-
naise dressing should not be added until shortly before serving, as it
tends to separate after being mixed with the salad.
8. Make up dressings in quantity to conserve time. A pint or
quart is as quickly made as a much smaller amount and may be
kept in a cool place for several weeks.
128209°— 19 7
9S USE AND PREPARATIOlSr OF FOOD.
METHOD OF DEVELOPING LABORATORY WORK.
As the salad lesson is a great favorite, it will be worth while to plan
some novel yet thoroughly practical features and to enlist the as-
sistance of the class in carrying them out.
1. A committee might be appointed to secure and exhibit a sample
of every available salad green in season, such as broad and narrow
leaved chicory, French endive, celery, the various varities of lettuce,
white and purple cabbage, Chinese celery, cabbage, water cress,
winter cress, blanched dandelion crowns, and other wild greens.
2. The instructor ma}' demonstrate to advantage the making of
French dressing in quantity, using a bottle with a glass stopper or a
glass preserve jar. (Note. — It is desirable to use some olive oil in
French dressing if it is not possible to afford olive oil entirely,
because the flavor of the oil is more noticeable in French dressing
than in mayonnaise.) To show the time saved by mixing in quantity
have a member of the class at the same time mix up a small quantity
of French dressing, using three tablespoonfuls of oil in a deep
saucer. After this small portion is mixed show the eifect of adding
a small piece of ice and a teaspoonful of ice water. These are
generally added to the other ingredients before mixing. The oil
thickens as it chills, and the water helps to make a fine emulsion.)
If the class is interested in French dressings it may be well to have
different members of the class modify portions of the dressing
already made according to the recipes below, while one member
might make the French dressing suitable for use with fruit salad,,,,
by using orange or grapefruit juice in place of vinegar. If the class
is more interested in cooked dressings, it will be well to concentrate
on them and omit the French dressiug.
3. The making of quick mayonnaise dressing (see p. 100) may be
demonstrated by the instructor to save time and material. A deep
bowl and a suiall e^rn^ whip or a turbine egg beater are the most con-
venient utensils. Take out a third of the finished dressing and add
to it somewhat less than half its volume of hot cornstarch paste
(see rule below) : to a second part add a third of an Qgg white,
beaten till stiff and dr}-; leave the reuiaining third of the dressing
plain for purposes of comparison. Explain that where cream is
cheap, whipped sweet or sour cream may be stirred in just before
serving. Afterwards members of the class may modify the dressing
in various ways as indicated below. One member of the class might
make a potato ma^^onnaise, for purposes of comparison. ✪ French Dressing in Quantity
Page 62 · 1 recipe record on this page
Presented as published in 1919. 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
7. Vinegar or other acid draws out the water and wilts the tender tissues of salad greens, hence leaf salads should not be dressed until just before serving. Meats and cooked vegetables, however, are greatly improved by being tossed around in a French dressing (2 or 3 parts of oil to 1 of vinegar) and allowed to stand for a while to season. This process is called " marinating," and is a real economy because less dressing is needed to give the desired flavor. Mayonnaise dressing should not be added until shortly before serving, as it tends to separate after being mixed with the salad.
8. Make up dressings in quantity to conserve time. A pint or quart is as quickly made as a much smaller amount and may be kept in a cool place for several weeks.
128209°— 19 7
As the salad lesson is a great favorite, it will be worth while to plan some novel yet thoroughly practical features and to enlist the assistance of the class in carrying them out.
1. A committee might be appointed to secure and exhibit a sample of every available salad green in season, such as broad and narrow leaved chicory, French endive, celery, the various varities of lettuce, white and purple cabbage, Chinese celery, cabbage, water cress, winter cress, blanched dandelion crowns, and other wild greens.
2. The instructor may demonstrate to advantage the making of French dressing in quantity, using a bottle with a glass stopper or a glass preserve jar. (Note. — It is desirable to use some olive oil in French dressing if it is not possible to afford olive oil entirely, because the flavor of the oil is more noticeable in French dressing than in mayonnaise.) To show the time saved by mixing in quantity have a member of the class at the same time mix up a small quantity of French dressing, using three tablespoonfuls of oil in a deep saucer. After this small portion is mixed show the effect of adding a small piece of ice and a teaspoonful of ice water. These are generally added to the other ingredients before mixing. The oil thickens as it chills, and the water helps to make a fine emulsion.) If the class is interested in French dressings it may be well to have different members of the class modify portions of the dressing already made according to the recipes below, while one member might make the French dressing suitable for use with fruit salad by using orange or grapefruit juice in place of vinegar. If the class is more interested in cooked dressings, it will be well to concentrate on them and omit the French dressiug.
3. The making of quick mayonnaise dressing (see p. 100) may be demonstrated by the instructor to save time and material. A deep bowl and a small egg whip or a turbine egg beater are the most convenient utensils. Take out a third of the finished dressing and add to it somewhat less than half its volume of hot cornstarch paste (see rule below) : to a second part Add a third of an egg white, beaten till stiff and dry; leave the remaining thirdof the dressing plain for purposes of comparison. Explain that where cream is cheap, whipped sweet or sour cream may be stirred in just before serving. Afterwards members of the class may modify the dressing in various ways as indicated below. One member of the class might make a potato mayonnaise, for purposes of comparison.
Records on this page
French Dressing in Quantity