| Show NUMBER OF SALAD COMBINATIONS r. r r M I IS ENDLESS ENDLESS DIFFERENT ND DIFFERENT SS-DIFFERENT DIFFERENT R RECIPES t 1 A Salad of Mixed Vegetables With Cottage Cheese Makes Good Lunch Dish Prepared by th the United States Department of Agriculture Sometimes a 11 housekeeper finds she has lias everything necessary for tor a salad salud except the lettuce In such a case the United States Department of Agriculture Agriculture ture suggests that at finely shredded cabbage cabbage cabbage cab cab- bage either red or white will answer for the Ule bed for the salad or that any cooked or canned vegetables as asWell aswell aswell well as as' as many fresh ones may be served with salad dressing without the customary lettuce leal lent Fresh celery celery cel eel ery Is an nn appetizing addition to most salads when It can be obtained but It Is not necessary C Cabbage for fOI use asa salad foundation should be bee finel finely shredded not chopped and put In cold water for about an hour to become become be be- come ome crisp Canned vegetables es should always alwa's be heated to the boiling point and then cooled before using In salad Different Salad Dressings There are three basic salad dressings dressIngs dressIngs dress- dress Ings of which most other dressings arc are adaptations The following recipes are e tested an and recommended by the theL L United United States Slates Department of ture French Dressing 3 tablespoonfuls oil 3 H teaspoonful salt 1 tablespoonful vin- vin teaspoonful teaspoon ful pep- pep egar per Ca Cayenne ne Paprika Blend the oil on with the seasonings and add the vinegar slowly French Frencl dressing may be made In quantities kept In a cold place and stirred or shaken In a bottle vigorously when needed French dressings are preferable preferable preferable prefer prefer- able for dinner salads Vinaigrette sauce Is made mude by adding addingto to French dressing a teaspoonful teaspoonful each of ot chopped capers olives parsley and small cucumber pickles Mayonnaise Dressing 1 ez egg 2 tablespoonfuls 1 teaspoonful mus- mus vinegar tard 2 cupfuls oil aU t hi teaspoonful salt Cayenne Place the egg mustard salt snit cayenne cayenne cay cay- enne and vinegar In a bowl Beat well with a Dover er egg beater benter till thoroughly thorough thorough- I ly blended then add one onel tablespoonful of the thc oil and beat again Continue adding the oil gradually until one cup cup- ful tul has been us used d then add In larger amounts Mayonnaise Ia e Is liked for or lun luncheon heon or supper r salads where the salad Is the principal dish or Is preceded by n a very light course course It Is considered too rich to be appropriate for a hearty dinner Boiled Dressing 4 to t tab tablespoon tablespoon- 1 tablespoonfuls ful rul salt flour four Vt 13 1 tablespoonfuls Yolks 2 eggs sugar Bugar 1 1 13 1 teaspoonful mus- mus melted butter tard cupful milk mille 3 U cupful vinegar e Mix dr dry Ingredients add yolks of or eggs slightly beaten but butter er milk vinegar vinegar vin vin- egar gar very slowly Cook Cool In a double boiler until It thickens Strain and coot cool This Tills dressing Is useful In a famIly family family fam fam- ily where oil Is not liked Sweet or sour cream may be used Instead of milk Many of the cooked vegetables such as ns carrots peas cabbage beets cauliflower cauliflower cauli cauli- flower kohlrabi or 01 Jerusalem artichokes artichokes arti arti- chokes choles make male a n good salad when served cold either alone or 01 In combination combination combination combi combi- nation with celery celer or with several other vegetables canned string beans asparagus beets peas peppers and okra all nil lend themselves well to use useIn useIn useIn In salads Asparagus Is particularly good when served hot with hot vinaigrette vinai grette sauce described above Soup meat which Is often discarded because it has little flavor still contains contains con con- talus much nourishment If It cut in pieces fI and d mixed wIth n a hot lint vinaigrette vinai vinal- grette gl sauce It makes an excellent luncheon or supper salad When cold It Is good In sandwiches Fish and meat salads are arc almost complete meals Cottage cheese salad with mayonnaise dressing Is an Improvement improvement Im im- im provement pro to many vegetable and also alsoto to fruit salads A spoonful may be served on one side of the salad or It may he be mixed with chopped nuts and mayonnaise and made Into balls for tor garnishing When hen one considers that the salad list fist also Includes oranges berries bananas bananas bananas ba ba- ba- ba nanas either fresh or or canned peaches and pears and other available fruits It Is easy to see that the number of possible combinations Is endless |
