PREPARATION OF A SALAD.—A well-prepared salad is a good food. It is necessary, however, to prepare it so that it may be pleasing in appearance as well as in taste. The green vegetables used for salads should be crisp, cold, and dry when served. If several food materials are used, the flavors should blend. Have the salad dressing well seasoned, and its ingredients well proportioned. Add the dressing to a salad just before serving.

LETTUCE FOR SALAD

Either leaf or head lettuce forms a part of almost all salads. It is often used as a bed for a salad, or as a border. For the latter purpose, leaf lettuce should be used and cut into strips with the scissors. Keep lettuce in a cold place; separate the leaves, and place them in cold water until crisp and fresh. Wash and look over carefully to see that no insects cling to them. Shake the water from the leaves or place them in a cloth bag or a wire basket. Then place the bag or basket in the refrigerator to drain. The leaves may also be dried with a towel.

Lettuce served with French Dressing makes a plain but pleasing salad. When lettuce is used as a bed or border for a salad, it should be eaten and not left to be turned into the garbage can.

FRENCH DRESSING

Clove of garlic or Slice of onion 1 teaspoonful salt 6 tablespoonfuls salad oil half teaspoonful paprika 2 tablespoonfuls vinegar or lemon juice

Rub a bowl with the clove of garlic or slice of onion. Add the remainder of the ingredients, and stir until well blended. More vinegar or lemon juice may be used, if desired. Chopped parsley or mint may be added.

Some find it convenient to put the materials for French Dressing in a bottle or jar and mix the ingredients by shaking the bottle.

For Fruit Salads, the addition of 1 tablespoonful of sugar and 1 teaspoonful of lemon juice to the French Dressing recipe above makes a pleasing flavor. Celery salt is thought by some to improve the flavor. From a quarter to a half teaspoonful may be added.

COLESLAW

3 cupfuls shredded cabbage 1/2 teaspoonful salt 1/2 teaspoonful mustard Cayenne 1 teaspoonful sugar 1 egg or 2 egg yolks 1/2 cupful milk 2 teaspoonfuls butter or substitute 1/4 cupful vinegar

Heat the milk in a double boiler. Beat the eggs, add the dry ingredients. Then add the milk to them. Return the mixture to the double boiler and cook as a custard (see Soft Custard). Remove from the hot water, add the fat and vinegar, and at once strain over the cabbage. Set aside to cool. Serve cold.

CARROT AND CABBAGE SALAD

1 medium-sized carrot 2 cupfuls cabbage 1/2 cupful roasted peanuts French or Cream Salad Dressing

Clean and scrape the carrot. Wash the cabbage. Put the carrot (uncooked), cabbage, and peanuts through the food chopper. Mix with French or Cream Salad Dressing. Add more seasoning if necessary. Serve at once.

QUESTIONS

Explain why it is necessary to dry the salad materials before adding the salad dressing.

Give at least three different vegetable mixtures that would be palatable and pleasing if served with French Dressing.

How is cabbage cleaned? How should it be cut for salad?

When is the dressing usually added to salads? When is the dressing added to the Coleslaw? Give the reason for this exception.

What is the purpose of the egg in this salad dressing? What could be substituted for the egg? Give the method of preparation if this substitution were made.

What is the price per pound of leaf lettuce? Of head lettuce per pound or per head? What is the average number of leaves in a pound?

What materials in Carrot and Cabbage Salad contain vitamines? State the kind of vitamine present in each material.