. glices.

SALADS
-~PREPARATION OF MATERIALS FOR SALAD

1. Lettuce, parsley, watercress, etc.—Wash each sprig
or leaf carefully, then place in cold water for a few minutes.
Drain, wrap in a clean towel and place where it is cool.

2. Other raw vegetables or fruits — Wash well and cut
into suitable pieces.

Celery—Use tender stalks. Cut across stalks into 14 inch

Cabbage—Cut into quarters and shred finely.

Apples—Pare, core and cut into dice. Cut up apples just

before mixing with dressing.

Oranges and Grapefruit — Wash and cut crosswise.
Remove pulp carefully.

Tomatoes—Wash, peel and chill. Leave whole or cut
into 14 inch slices.

Cucumber—Pare, cut into slices. Do not put into salt
water.

3. Cooked Vegetables:

Potatoes—Cut into dice and mix with dressing.

Beans and Asparagus—Cut into small pieces or leave

whole and serve on lettuce leaf.
4. Meats—Veal, chicken or tongue. Cut into 14 inch

dice and season. Mix with dressing and let stand one hour. .

5. Fish—Chill, arrange on lettuce leaf and garnish with
cucumber.

Some Combinations—

1. Celery, apple and nuts.
2. Beet and celery.

3. Cabbage and celery.

4, Apple, date and orange.

. Grapefruit, apple and date.
Asparagus and pimento.,
Tomato and cucumber.
Raw carrot and walnuts.

CO~ID ON

BOILED SALAD DRESSING

1 tbsp. salt. 7 2c. milk.

1 tbsp. mustard. 1, to % c. vinegar or
114 tbsp. sugar. | lemon juice.

6 thsp. flour. 2 eggs. |

1 tsp. celery seed. 2 tbsp. butter.

Cayenne. |

Mix dry ingredients, add the hot milk and cook in a double boiler—

until the mixture thickens, stirring constantly. Add vinegar gradually,
then the beaten eggs. Remove from fire and add the butter.

20 Sa