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Chapter XI-Salads and Salad Dressing

RESH green vegetables that are eaten raw and dressed with oils, acids, salt and pepper are classed as salads. Potatoes, string beans, beets, asparagus and many other vegetables which have been cooked are eaten cold with a salad dressing. Lobster, salmon and other kinds of cooked fish, eggs, chicken and delicate meats are combined with lettuce, cresses or celery and salad dressing, and furnish many appetizing dishes. The dressing should never be mixed with any salad until it is needed to serve, and both salad and dressing should be served on as cold a dish as possible. Chives, mint, chervil, and similar small greens, may be finely minced and sprinkled over a green salad with excellent results. Where the salad is served as a separate course, pass with it crackers which have been spread with butter or some tasty cheese, and crisped in the oven. If the buttered crackers are used serve cream cheese with them.

Bar-le-Duc, guava jelly, or strawberry jam may be passed with salads that are dressed with French dressing.

A Chapon is a small piece of bread rubbed with garlic. This, placed in a salad bowl, gives a most delicate flavor to the contents of the bowl.

A Marinade is a mixture of oil, vinegar, salt, lemon juice (and sometimes onion juice) in which vegetables may stand for an hour or so before being served as salad. Where several vegetables are to be used, each one should be marinated separately. These vegetables may then be removed, combined, and served on lettuce or in any other way preferred.

There are two kinds of dressings which are in very general use, the mayonnaise and the French dressing. Epicures prefer the simple French dressing for salads served without fish or fowl; and for chicken and fish salads and for some kinds of vegetables, such as tomatoes and cauliflower, they use mayonnaise.