Fresh Vegetable Salad

Ingredients

• the lettuce
• two tomatoes
• a few bits of celery
• several radishes
• some thin slices of cucumber

Method

1. 1

   Wash lettuce, arrange on a plate.

2. 2

   Peel and slice tomatoes, add celery, radishes, and cucumber.

3. 3

   Cover with salad dressing.

Nutrition per serving

As published

This recipe was extracted from Cookery for little girls (1910) by Olive Hyde Foster, page 5. The excerpt below is the record exactly as published.

Fresh Vegetable Salad STUFFED PEPPERS If there is too little of the roast to serve sliced cold, it can be chopped fine, seasoned well with salt and pepper and moistened with the cold gravy. If the quantity is still too small, it can be increased by adding a beaten egg and half a cup- ful of dried bread-crumbs. This works into a nice dish by taking sweet green peppers, splitting in half, washing and removing the seeds, and then 16 USING ODDS AND ENDS packing with the minced meat. Bake until pep- pers are tender, about half an hour, then remove from oven, lay on squares of hot toast, and cover with white sauce or warmed-over gravy. WHITE SAUCE Good white sauce is needed for so many differ- ent kinds of vegetable, fish and meat dishes, that a child should be taught it at the beginning of her work. Have her melt one tablespoon of but- ter and stir in one tablespoon of flour. When smooth, add slowly one cup of milk, stirring all the time to keep from getting lumpy. If lumps do form, however, before the child has learned the secret of mixing, she can strain after it has cooked five minutes. Season with quarter-teaspoon of salt and a dash of pepper. For brown sauce, sim- ply brown the flour and butter before adding the milk. CREAMED CHICKEN A small quantity of chicken is often left from dinner, yet not enough to serve cold. Let the mother show the child how to cut off every bit of meat from the bones — and she will get more than she expects from wings and necks. But all pieces of fat and skin must be discarded. Then for a 17 COOKERY FOR LITTLE GIRLS hot dish, making a white sauce first, she can stir in the minced chicken, let it cook a few moments, and serve on rounds of buttered toast. CHICKEN CROQUETTES Still another way, if the quantity is small, is to add to one cupful of chopped chicken one-half cupful of rolled bread-crumbs, a half cupful of hot milk, two well-beaten eggs, a teaspoonful of chopped parsley, and salt and pepper to taste. This is to be shaped into croquettes, dipped in rolled bread-crumbs, beaten egg, crumbs again, and browned in hot fat. White sauce served on the side will make it doubly attractive ; and if the quantity is still small for the number to be served, it will go farther and be made more savory if garnished with curls of crisp bacon. CHICKEN SALAD If a cold dish is desired, let her add an equal amount of finely cut celery, season with salt and pepper, moisten with cooked salad dressing, and she will have a delicious chicken salad. To be particularly nice, however, she should use only the white meat. 18 USING ODDS AND ENDS Our little cook should be taught the first thing how to make a good salad dressing, for into a salad it is almost always possible to turn the left- overs that otherwise might be thrown out. Only one other thing (soup) will use up as many scraps in making nourishing as well as appetizing dishes. BOILED SALAD DRESSING As many people do not care for the flavor of oil, a nice easy dressing is made by taking two tablespoonfuls butter, rubbed to a cream, to which is added one teaspoonful salt, one-half teaspoon- ful mustard, a dash of red pepper, and one cupful hot milk. Stirring well, this should immediately be poured on the beaten yolks of three eggs, and then cooked in a double boiler until thick. Re- move from the fire, add one-quarter of a cup of vinegar, and stir until cool. When to be used in fruit salads, add half a cup of thick cream just before serving. But eggs and milk curdle if boiled. FRENCH DRESSING Easily made is the French dressing, and often prepared at the table. To one-quarter teaspoon- ful of finely minced onion, add one-half teaspoon- ful salt, a little black pepper, a few grains of 19 COOKERY FOR LITTLE GIRLS Cayenne and six teaspoonfuls olive oil. Stir well, add two teaspoonfuls vinegar, and mix thor- oughly. FRESH VEGETABLE SALAD To make the best of the few vegetables we have found on hand, wash the lettuce carefully (look- ing cut for the tiny green bugs found on some kinds,) and arrange on a plate. Peel and slice the two tomatoes, and lay lightly on the lettuce, with a few bits of celery, several radishes or some thin slices of cucumber

Cook this with the app: pantry check, scaling, and the assistant.