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, Salads 57

Butter a baking dish and cover the bottom with bread crumbs. Cover
this with a layer of sliced tomatoes and season with salt and pepper. Con-
tinue until dish is filled. Cover the top with buttered bread crumbs. Bake
in hot oven until crumbs are brown.

Fried Tomatoes—These are delicious fried in the pan in which bacon
was cooked. Do not peel, cut thick.

Turnips—Serve turnips boiled or mashed, and season with salt and
Blue Ribbon pepper.

SALADS

The food value of salad greens is in the vitamins and mineral salts. They
are called ‘‘Protective Foods” and should be eaten every day, if possible.
Those most generally used are lettuce, celery, cabbage, watercress, chicory, |
endive, Swiss chard, dandelions.

Salads are of three types:

1. Those served as one course in a meal of three or more courses. They

should always be simple, often the salad green alone.

2. Those served as a.main dish. These are the chicken, meat, fish, and

vegetable salads.

3. Those served as a dessert — fruit salads.

General Rules

1. Have all ingredients cold, the uncooked materials crisp, and the
foundation material, such as lettuce, dry.

2. Wash salad greens thoroughly and dry between towels, Place in
refrigerator or in a covered dish in a cool place.

3. The outer leaves of lettuce may be shredded and used as the foundation
for fruit and vegetable salads.

4. Ingredients should be cut in attractive shapes and in suitable sizes.

5. Do not add dressing to salad greens until just before serving, as it makes
them limp and wilted.

6. In serving a mixed vegetable salad marinate each vegetable separately,
then mix them together lightly with mayonnaise dressing just before
serving. To ‘‘marinate’’ a salad is to let it stand for a time to season,
sprinkled with French dressing. If you have never done this, you
will find a’great difference in the flavor of your salad when you try it.
This applies particularly to cooked vegetables, meat and fish.

7. Use enough dressing to flavor the salad, but not enough to make too
moist.

8. Make the salad attractive, but do not over garnish.