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Show Two Things May Keep Salad From Being Tasty and Crisp : 4 A crisp, delectable salad is frequently the difference between a tasteful meal and one that is not particularly appealing. It also provides a dietary balance in menus which might otherwise have too treat meat and starch content. Two things may ruin a salad. Ths first is too much or too little dressing. A salad should be served on crisp lettuce or greens and covered with juet enough dreeaing to blend well with Its Ingredients. Improper mixing mix-ing or excess dreesing produces a watsrinsss which Is far from attractive. at-tractive. The other thing which will spoil a salad la to cut its ingredients up too fine. Mincing causes many fruits and vegetables to lose their identity and become mushy. Ralhsr than to havs the portlone which go into salads too small It la better to have them too large. Among the greena which may be used In ealads are lettuce, tender celery stalks, rsd or whits cabbage, watsr-cress, chicory and endive. Meny of them may be served alons with any number of different kinds of dressing. Or they msy be combined com-bined with or used aa a garnish for fish, meat, vegetable or fruit salsds. Cabbage and lettuce are especially espe-cially easy to keep crisp. Either should be washed well and placed, while dripping, in a covered container con-tainer to be chilled for eeveral hours. The cover keeps the moisture mois-ture In). The easiest wsy to sepsrate the leavea of a head of lettuce ia to remove the core and place the lettuce, with the hole left by the removal of the core right side up, under the cold water faucet. In a minute or so the leavea will aepa-rate aepa-rate and msy be used as cups to hold ths salad. ftalAtln malaria, eaneriellv. are a boon to ths housewife who likes to provids variaty la bar menus. Since they may be made several boura before being served they are particularly auitable for tha horns where the hoeteea herself does all of the work in preparing the msal. In making fruit gelatin salads It la a good idea to add a little real fruit Juice to the gelatin liquid. A better flavor will result than whsn water alone la used. In fish, fowl or other meet gelatin salads, chicken chick-en broth or bouillon cubes dissolved In boiling wsler will else give added flavor. Fruit for salads which are not : to be Jelled should be chilled, well drained and then arranged on the salad greena The dreesing should be added Juet before the ealad ie served. A smsll smount of dressing msy also be mixed. In meat salsds before they are chilled In order to season the mixture!. : |