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Exercise XVIII: Europe
Endive, sometimes called winter lettuce, belongs to the dandelion family. It was first cultivated in China and Japan and introduced into Europe in the sixteenth century. It is valued for salads because it may be obtained in the winter when there is a scarcity of other salad plants.
Water cress belongs to the mustard family. It grows wild near springs and along the banks of small streams. It is cultivated for market by sowing the seed along the margins of streams or in tanks of water in which a deep layer of sand has been placed. The garden variety is known as pepper grass. Celery is a native of Europe but it is now widely grown in our country, especially in Michigan, Ohio and New York. The seeds for the earliest celery are sown in hot beds and the plants are set out five or six weeks later, being banked up to keep the sun off and thus produce the white color.
Celeriac, or the turnip rooted celery, is also used for salads. Chives is a hardy plant which grows wild in Europe. It is SALADS cultivated for its delicate green leaves which are a good substitute for onions in salads, soups, etc. One of the most common salad plants is the cucumber, which belongs to the melon family. That it has long been cultivated is proven by reference made to it in the Old Testament. It came into general use in England in the seventeenth century. It is commonly made into pickles, especially a variety known as gherkin.
Food Value.
The salad plants have but little food value, yet they are refreshing, wholesome and appetizing.
The green vegetables contain mineral salts necessary to the well being of our bodies, the oil (either olive, cotton seed or corn oil) or butter used in the dressing are easily digested forms of fat while the lemon juice or vinegar gives sufficient acid. In the more complex salads, nutritious foods are mixed with those that are savory or crisp.
Care of Salad Plants.
Great care must be exercised in the cleansing of all salad plants. Cut off the earthy roots, remove coarse or discolored leaves, then wash thoroughly even though they look clean. Each lettuce leaf must be carefully examined lest tiny insects of the same color cling to it. Other salad plants must be cared for in the same way.
After thorough cleansing let them stand about half an hour in very cold water to crisp them, then drain and dry by swinging in a wire basket, a piece of net or cheese cloth. Wrap in a soft cloth or place in a covered dish then set in a cool place until serving time. If any water clings to the leaves, it must be carefully wiped off with a soft cloth before the dressing is added, for if the leaves are wet the dressing will run off.
Garnishes.
To fringe celery, cut off roots and leaves and scrape off any brown spots, then wash and cut in two-inch lengths. Beginning on the round side at one end, cut down one-half inch, making as many thin slices as possible, then turn the stalk and cut these slices in the opposite direction. Cut the opposite end in the same way. Place in very cold water and the ends will turn back. A few drops of lemon juice or vinegar in the water helps to keep the celery white and crisp. Use the delicate tips and leaves in garnishing.
Radishes may be cut to represent tulips. Use round radishes, wash, cut off the leaves and rootlets, beginning at the root end make five or six incisions three-fourths the length of the radish; then slip the knife under the sections of skin and cut down as far as the incisions extend. Place in cold water and the sections of skin will turn back, giving a flower-like appearance. To shred lettuce lay several leaves together and cut in onefourth inch strips with the shears. Salad Accompaniments.
If the salad is to be served as a separate course, wafers, bread and butter sandwiches, cheese sandwiches, lettuce sandwiches, or cheese straws may be served. If the salad is a light one even chopped meat or egg sandwiches may be served with it. Salted nuts and olives often accompany the salad course. Points in Salad Making.
Judgement, deftness, and skill are required in salad making, as a salad must not be oily nor acid; but well blended, fresh, attractive, and appetizing both in appearance and taste. SALADS Salads are easily prepared and require no expense for fuel. Some vegetables suitable for salads may be obtained all the year round.
All green vegetables must be clean, crisp and cold.
Salad materials that are cut should be uniform in shape. Meat for salad must be freed from skin and gristle.
To marinate means to pickle, that is, add salt, pepper, oil, and acid to salad ingredients and allow to stand until well seasoned. All cooked vegetables or meat salads should be marinated before serving. Any salad dressing may be used to marinate a salad but French dressing is most often used. This marinating liquid is called a marinade.
The marinade must be carefully drained off before a mayonnaise or boiled dressing is added, lest it thin the dressing. The ingredients composing a salad should not be combined until time for serving.
Where salads are dressed at the table, mix oil and seasonings, pour over the materials and toss until every part is well coated, then add the lemon juice or vinegar and toss again. If the acid is added first, the oil will not cling.
To vary the flavor, rub the salad bowl with a clove of garlic or slice of onion or rub a piece of bread with garlic and place in the bowl.
French Dressing.