Here are some suggestions that will he found useful when a dainty meal is wanted quickly
KATHERINE M. CALDWELLFebruary151929
WOMEN AND THEIR WORK
Here are some suggestions that will he found useful when a dainty meal is wanted quickly
KATHERINE M. CALDWELL
TO BE able to concoct a tempting salad at a moment’s notice is a gift worth cultivating. It begins with an appreciation of just what such quickly contrived salads may mean to the housekeeper; it continues by way of a group of really useful recipes and a supply of the materials for following them. Several types of salad are worth keeping in mind. There is the substantial salad, quite capable of acting as the main course for luncheon or supper. There is the refreshing salad which offsets so well a rather heavy dinner course; there is the quite modern group of fruit salads, which may be made quite nourishing by additions of cheese or nuts. The use of the satisfying banana and, of course, a mayonnaise dressing or cooked dressing,
course, will make this kind of salad truly “filling.”
If you have a well-developed salad habit, you will
make it a practice to keep a jar of your favorite type of mayonnaise or boiled dressing on hand; if kept in a cool place, quite a supply may be made at once. It is easy to vary either of these dressings in a number of ways—by the addition of cream, by folding in whipped cream, by combining with chili sauce and such piquant flavors as pimento, green pepper, onion, sweet pickles or olives. Various versions of the French dressing are easily tossed together in a moment.
The basic ingredient, after all, is a soupçon of imagination.
"pVEN salad greens can be laid in for several days at a time. Lettuce should be picked over, washed and rolled in wax paper, or a fresh towel, and placed near the ice or in a cold place—not cold enough, however, to induce freezing.
Celery may be treated the same way; a cabbage is a standby.
I will give you a few useful basic recipes for salad dressing and the recipes which I have found most useful when in need of a quickly made salad. Both salads and dressings are easy to prepare.
Cooked Salad Dressing
1 tablespoonful flour 2 tablespoonfuls sugar
12 tablespoonful salt Y tablespoonful mustard
2 egg yolks 3 tablespoonfuls melted
Y cupful vinegar butter
% cupful milk
Mix the four dry ingredients well; beat the egg yolks slightly and add them, then the melted butter, vinegar milk. Cook over boiling water, stirring the mixture constantly until it thickens. Bottle and use as required, thinning with cream.
Mayonnaise 2 egg yolks 2 teaspoonfuls mustard 1 teaspoonful salt 3 tablespoonfuls vinegar 1 pound tin salad oil 1 tablespoonful lemon juice
Beat the egg yolks until thick and lemon colored; add the mustard and salt; beat in a few drops of vinegar and then a little oil, a drop at a time; beat well, then add a little more vinegar and a few drops, singly, of oil. When you have used about two tablespoonfuls of the oil in this slow manner, you may begin to trickle it into the mixture in a thin stream, beating constantly. When all the vinegar and oil have been added, mix in the lemon juice and continue to beat the dressing, using a Dover beater, until it is thick enough to hCd its shape.
Cover and keep in a cool place, thinning as required for use.
Yi teaspoonful salt Yi teaspoonful pepper Ys teaspoonful paprika 2 tablespoonfuls vinegar 4 tablespoonfuls oil
Mix the seasonings, add the vinegar and stir in the oil vigorously, adding it a little at a time.
To make a very savory French dressing, to add piquancy to a plain green salad, such flavorings as the following may be added: onion salt—cutting down plain saltor onion juice; green pepper; minced herbs; catsup or chili sauce; a dash of tabasco or of Worcestershire sauce; chopped olives and pickles. When suitable, a little sugar may be added.
To dress a fruit salad, the same recipe may be used with fruit juice substituted for the vinegar: with most fruits a
dash of lemon juice will be an improvement. Sometimes a little heavy cream, whipped or unwhip^ed, is stirred into the dressing. Piquancy, again, is the essential of the fruit salad.
Canned asparagus tips or the whole stalks may be used for salads. They may be dressed with either the boiled dressing or mayonnaise or with a plain French dressing or one to which some of the piquant flavorings suggested have been added.
To give a dash of color to a salad of asparagus, slip the stalks through a ring cut from a canned pimento or a sweet red pepper or from the rind of a small orange; or lay several strips of pimento across the asparagus or across a band of dressing that has been laid upon them.
Cut up canned chicken, keeping the pieces of fair size; if you have a little celery or crisp cabbage, cut it fine and toss with the chicken. A few blanched almonds, cut fine, will be a delicious addition if available. Add a few capers or chopped olives and moisten with mayonnaise or boiled dressing.
Chop canned tongue into small cubes; mix with an equal amount of crisp, finely cut celery if available or with drained
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green beans; add a little very finely chopped sour pickle. Toss in salad dressing and serve on lettuce.
Tuna Fish or Salmon Salad
Drain the fish and flake it with a silver fork, removing all bones and skin. Toss in French dressing. Such additions as small green peas, beans, fine cut celery or diced cold boiled potatoes will be excellent, or if a cucumber is available, dice it small and combine with the fish. Dress with plain or onion-flavored French dressing or with one of the heavier dressings.
Stuffed olives, small strips of pimento, slices of sweet or sour pickle or of lemon, may garnish and further flavor the salad.
Clean the shrimp by removing the little black line that shows plainly on each one. Break them or leave whole, combining with a diced cucumber or arranging in rows with sliced cucumber if available. Olives, too, will combine well with the shrimp flavor. Or arrange several stocks of asparagus on a leaf of lettuce, with shrimp on each side and a mound of boiled or mayonnaise dressing.
If there is time for the hard cooking of an egg or two, it may be chopped and mixed with the broken shrimp, then tossed in dressing.
Brussels Sprout Salad
Turn out canned sprouts carefully so as not to break them. Arrange in a mound and garnish with sliced beets marinated in French dressing or soaked in vinegar; hard cooked egg will also combine well with the sprouts.
Drain beets; dice them and marinate in French dressing or, if oil is not to be used, dress with a little vinegar and onion juice and serve with your preferred dressing.
Royal Anne Salad
Drain Royal Anne cherries; arrange a mound of them on a lettuce leaf; if nutmeats are available, break roughly and fold into the salad dressing. Either mayonnaise or boiled dressing into which
whipped cream has been folded, will be delicious with the cherries.
Drain canned grapefruit and arrange sections on lettuce leaf around a mound of whipped cream dressing; or for dinner salad, marinate the grapefruit in French dressing. The syrup from the canned grapefruit may be combined with oil and a little lemon juice to make a good dressing.
Peach and Grapefruit Salad
For each serving, allow one slice of pineapple, half a peach, a spoonful of cottage cheese if available, and a green cherry—crème de menthe or glacé—to top it. Or instead of the cheese, the cavity of the peach may be filled with the dressing, preferably a mayonnaise or boiled dressing combined with whipped cream.
Apricot and Almond Salad
Arrange three half-apricots in clover leaf form, on a leaf of lettuce; in the cavity of each, put finely chopped blanched almonds; serve with a whipped cream or a fruit salad dressing.
Drain canned pears; arrange on lettuce or other greens; fill the cavity with roquefort dressing or with mayonnaise —or for a light salad, use a French dressing with lemon and orange juice in it instead of vinegar. Cottage cheese combines well with the pears. So do nutmeats when it is desired to make the salad more nourishing.
Arrange crisp lettuce leaves on a salad platter. Place a border of sliced pineapple on the lettuce. Inside this arrange a row of drained halved pears or peaches; in the centre put sliced bananas sprinkled with lemon juice. Serve with a fruit dressing or mayonnaise.
Peach and Pineapple Salad
Fill the cavities of large halved peaches that have been drained from their syrup, with crushed pineapple mixed with salad dressing. Canned pears may be substituted for the peaches.
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