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Introducing the Great Fuel Foods: Fats: Salad
COOKED SALAD DRESSING The yolks of 2 eggs 2 tablespoonfuls of vinegar or 1/2 teaspoonful of salt lemon juice 1/2 teaspoonful of sugar The white of 1 egg, beaten dry 1/4 teaspoonful of mustard 2 tablespoonfuls of butter 1/4 teaspoonful of paprika 1/3 cup of double cream Beat the yolks very light, add the seasoning and acid and stir, while cooking over hot water, until the mixture thickens; turn the white into the mixture and return the dish to the hot water (remove it while beating the white dry) while the two are folded together; continue the cooking until the whole is very hot, then beat in the butter, a little at a time, and set aside to chill. When ready to serve fold in the cream. Remove the dressing from the fire before adding the butter. Use in place of mayonnaise. If to be used with fruit let the acid be lemon juice.
CLEANSING AND CARE OF SALAD PLANTS Green vegetables and salad herbs are a main dependence in salad making. By themselves they are dressed as salads and are an important part of most salads made of cooked materials. Cooked materials may, with advantage, be mixed with dressing some hours before service, but green vegetables and herbs are palatable and wholesome only when fresh and crisp; thus if wilted, when purchased or brought in from the garden, they must be revived in water, and as all dressings tend to wilt them, dressings must not be added until the moment for eating the salad has actually arrived. Great care must be taken in washing salad plants that are to be eaten raw; each leaf of lettuce must be examined closely, to rid it of minute life; celery also and cabbage must be scrutinized with care. Each stalk of celery and leaf of lettuce should be washed in water and inspected separately. Lettuce, especially that grown in a hot house, will not bear rough treatment; handle the leaves delicately, rinse them in a pan of water, shake in a lettuce basket or a piece of cheese cloth, then wipe dry with a soft cloth. Oil will not adhere to a wet surface. Lettuce may be made ready to serve some hours in advance, if it be set aside in a cool place, in a receptacle tightly closed. A tin pail of suitable size answers the purpose well.
LETTUCE SALAD 1 head of lettuce 1/4 teaspoonful of pepper 1/4 teaspoonful of salt (gener- 4 tablespoonfuls or more of oil ous measure) 2 tablespoonfuls of vinegar When ready to serve put the carefully washed and dried leaves in a salad bowl; shake over them the salt and pepper and pour on the oil; with a fork and spoon, turn the leaves over and over until they glisten with oil. If the lettuce takes up all the oil, add another tablespoonful, and still another if it seems needed. Pour on the vinegar, and again turn the lettuce over and over. A few drops of onion juice may be added with the vinegar, or, before putting the lettuce into the bowl, rub over the inner surface of the bowl with the cut side of half an onion or clove of garlic. Pepper grass may be dressed with the lettuce, or mustard leaves, chopped fine, may be sprinkled over the lettuce after it has been dressed.
CABBAGE SALAD Let the cabbage stand some time in cold or ice water. Slice very fine, season with salt and paprika, or, omit the paprika and use a green or red pepper, sliced fine, or small preserved peppers, chopped fine. Remove the seeds from the peppers before chopping. Mix mayonnaise or a boiled dressing with the cabbage when it is ready to serve.
TOMATO SALAD Peel the tomatoes, cover closely, and set aside in a cool place, to become chilled. Before serving, cut large tomatoes in halves, crosswise. Any dressing may be used.
PEPPER-AND-ONION SALAD Plunge a green or red pepper into boiling water, remove at once and rub off the thin outer skin; set the pepper aside in a cool place, to become chilled and crisp. Cut out a piece around the stem, and take out the seeds and veins. Then cut the pepper round and round in the thinnest rings possible; cut half a small, mild and tender young onion in exceedingly thin slices and separate these into rings. Sprinkle the whole with a little salt and pepper, perhaps one-fourth a teaspoonful of each, then pour on two tablespoonfuls of oil; mix and crush the vegetables in the oil, adding another tablespoonful if needed. Lastly add about half a tablespoonful of vinegar and mix again. Serve on heart leaves of tender lettuce. Serve with roast beef, lamb, etc. ASPARAGUS SALAD 1/2 head of lettuce 3 or 4 tablespoonfuls of olive 1 dozen stalks of cooked as- oil paragus 1 or 2 tablespoonfuls of vine- 1 hard-cooked white of egg gar (Use hard-cooked yolk for an- 1/4 teaspoonful of salt other dish) 1/8 teaspoonful of pepper 4 slices of pickled beet 1/2 a clove of garlic Put the washed, dried and crisped lettuce onto a serving dish, and dispose above the asparagus with heads all the same way. Cut the shelled egg in slices, and use these as they are as a band over the asparagus, or, remove the yolk for another dish and set in its place figures cut from slices of pickled beet. Rub a bowl with the garlic; in it mix the dressing and pour it over the salad and serve at once.
RUTABAGA TURNIP SALAD 1 cup of cooked turnip cut 1/2 head of lettuce into half-inch cubes 1/2 the recipe of French dress- 1/2 tablespoonful of fine- ing, with a teaspoonful of chopped parsley or capers onion juice Mix the French dressing in a bowl; add the onion juice and mix again; pour over the turnip and mix with fork and spoon. Set aside to become chilled. Serve on the lettuce, sprinkling the top with the parsley or capers. LIMA BEAN SALAD 1 1/2 cups of cooked Lima beans 1/4 teaspoonful of salt (fresh, canned or dried) 1/2 a chilli-pepper, chopped ex- 1 teaspoonful of grated onion ceedingly fine 1 tablespoonful of fine-chopped 3 or 4 tablespoonfuls of oil parsley 1 to 2 tablespoonfuls of vinegar To the beans add the onion, chilli-pepper, salt and parsley, and mix thoroughly; add the oil and mix, and then the vinegar and mix again. This salad may stand some time before serving.
STRING BEAN SALAD Prepare as above, substituting cold, cooked string beans for the Lima beans. BAKED BEAN SALAD 1 1/2 cups of cold, baked beans 1/4 teaspoonful of salt 3 or 4 tablespoonfuls of olive 1/4 teaspoonful of paprika oil 2 tablespoonfuls of fine- 2 tablespoonfuls of vinegar chopped olives 2 teaspoonfuls of fine-cut 2 tiny gherkins, sliced thin and chives or spread like fans 1 teaspoonful of onion juice In slicing the gherkins do not cut the slices apart at the stem end; spread the slices to give the effect of a fan and dispose them on the salad, at the ends of the plate. Mix the beans with the other ingredients, by tossing them, or turning them, over and over, with a spoon and fork. For a change use fine-chopped mustard pickles in the place of the olives. POTATO SALAD 1 1/2 cups of cold, boiled potatoes 2 tablespoonfuls of mustard toes cut in half-inch cubes pickles or piccalilli, chopped 1/2 teaspoonful of salt fine 1/4 to 1/2 teaspoonful of paprika 4 to 6 tablespoonfuls of oil or 2 to 3 tablespoonfuls of vinegar 1 slice of red or green pepper, when desired chopped fine 2 hard-cooked eggs, chopped 1 slice of onion, chopped fine fine or 2 tablespoonfuls of capers, 1/2 cup of sardines, picked in chopped fine bits, or 2 tablespoonfuls of parsey, 1/2 cup of anchovies, picked in chopped fine bits Sprinkle the salt over the potato and mix thoroughly; then add the chopped ingredients and mix again; add the oil and turn the potato over and over until the oil is taken up; then add the vinegar and turn the ingredients again. Cover and set aside in a cool place until ready to serve. This salad should stand some time after mixing before it is served. When adding eggs, sardines or anchovies add them with the chopped ingredients.
EGG SALAD 2 or 3 hard-cooked eggs 1/2 the recipe for either French 1/2 head of lettuce or mayonnaise dressing Cook the eggs in the shell. See page 64. Cool the eggs in cold water, shell and cut them in even slices. Dispose the slices on the lettuce, carefully washed, dried and crisped, and pour over the dressing. Serve at once. CHICKEN SALAD 1 cup of cooked chicken, cut in 1/4 cup of cucumber, cut in 1/2 inch cubes half-inch cubes 1/2 cup of tender celery, cut in 1/2 the recipe for French 1/4 inch slices or dressing and 1/4 cup of cooked peas and About 1/3 the recipe for mayon-naise dressing Mix the chicken with the French dressing, cover and set aside in a cool place for some time. When ready to serve drain the dressing from the chicken -- if any be present -- add the celery or the peas and cucumber (when celery is out of season) and mix with the mayonnaise dressing. Serve either with or without lettuce.
TOMATO JELLY SALAD, MACEDOINE STYLE 3/4 cup of canned tomato 1/4 cup of cold water 1 thin slice of onion 1/4 cup tiny bits of green string 1/2 stalk of celery or a few beans celery leaves 1 olive, chopped fine or sliced 1 small piece of bay leaf 1 teaspoonful of capers 1 slice of red or green pepper 1 hard-cooked yolk of egg, or 1/2 chilli pepper sifted, or the equivalent of 1/4 teaspoonful of salt cold chicken, veal or lamb, 3/4 tablespoonful of granulated chopped fine gelatine Simmer the tomato, onion, celery, bay leaf, pepper and salt ten or fifteen minutes; add the gelatine, softened in the cold water, and strain. Let the mixture cool, stirring occasionally, until it begins to thicken, then stir in the string beans (or peas), olive, capers and yolk of egg or the meat and turn into small cups or moulds. It is often convenient to make this salad one day (as Saturday) and serve it the next day. To unmold see page 136. POTATO SALAD, FRENCH STYLE (To serve four or five) 3 cups of cooked potato cubes 1/2 teaspoonful (generous) of Scant tablespoonful of grated salt onion 1/2 teaspoonful of paprika 2 tablespoonfuls of fine-chopped 1 cup of double cream parsley 2 tablespoonfuls of tarragon vinegar To the prepared potato add the onion, parsley, salt and pepper; turn the ingredients over and over until well blended; let stand in a cool place until ready to serve. Beat the cream and vinegar until firm throughout, then mix through the potato.
BEETS STUFFED WITH CABBAGE-AND-NUT SALAD Have ready young beets, boiled tender and skinned, heart leaves of a head of lettuce, washed and thoroughly dried, cabbage, chopped fine with pecan nut meats, and either boiled, French or mayonnaise dressing. Cut out the centers of the beets and trim them, as needed, to make cases one-fourth an inch in thickness. Reserve the trimmings to be chopped fine, to garnish a salad for the next day. Mix the prepared cabbage and nuts with the dressing and use to fill the beet cups. Dress the lettuce with French dressing, and on it set the cups. Serve at once.
Celery, cut fine, may replace the cabbage. The boiled dressing given on page 198 is particularly good with this salad.
TOMATO-AND-CHEESE BALL SALAD Peel the tomatoes and cut each into two slices, or, if smaller tomatoes be at hand, scoop out the centers, to make cases. For one-third a Philadelphia cream cheese take two or three olives and half a chilli pepper; chop these very fine and mix through the cheese. Roll the cheese into small balls half an inch in diameter and dispose two or three balls on a slice of tomato, resting on two heart leaves of lettuce. Pour two or three tablespoonfuls of French dressing over the articles on each plate and serve at once.
PRUNE-AND-PECAN NUT SALAD 1/4 pound of prunes 2 tablespoonfuls of lemon juice 1/4 pound of pecan nut meats 1/4 teaspoonful of salt (or more) 1/2 head of lettuce 4 tablespoonfuls of oil Soak the prunes over night in cold water; let cook on the back of the range until tender (and no longer), when the water should be pretty thoroughly evaporated. When cold cut from the stones in neat lengthwise pieces. Cut the nuts in slices, lengthwise. Mix the oil, lemon juice and salt and pour over the prunes and nuts. Mix and turn onto the lettuce. Serve with roast meats or with bread and butter.
ORANGE-AND-DATE SALAD 2 oranges 3 tablespoonfuls of oil 1/4 pound of dates (scant 1 tablespoonful of lemon juice weight) 1/4 teaspoonful of salt 1/2 head of lettuce Pour boiling water over the dates to cover them and stir with a silver fork while the water is reheated to the boiling point. Skim the dates from the water to an agate pan and set into the oven a few moments to dry them. Watch carefully, as they burn easily. When cool enough to handle, take out the stones, and cut the flesh into narrow strips. Wash and dry the lettuce, which should be very crisp. Dispose the lettuce in a salad bowl; mix the salt, oil and lemon juice and pour over the dates. Let these stand while the oranges are peeled and cut in thin slices, length-wise of the orange, then mix the orange through the dates, adding a fourth a tablespoonful of oil, if the dates have absorbed the dressing poured over them. Dispose the fruit on the lettuce leaves and serve at once. Sliced figs may replace the dates. Serve with bread or with roast meats.