FRENCH DRESSING
Clove of garlic _or_ Slice of onion 1 teaspoonful salt 6 tablespoonfuls salad oil half teaspoonful paprika 2 tablespoonfuls vinegar or lemon juice
Rub a bowl with the clove of garlic or slice of onion. Add the remainder of the ingredients, and stir until well blended. More vinegar or lemon juice may be used, if desired. Chopped parsley or mint may be added.
Some find it convenient to put the materials for French Dressing in a bottle or jar and mix the ingredients by shaking the bottle.
For Fruit Salads, the addition of 1 tablespoonful of sugar and 1 teaspoonful of lemon juice to the French Dressing recipe above makes a pleasing flavor. Celery salt is thought by some to improve the flavor.
From a quarter to a half teaspoonful may be added.
COLESLAW
3 cupfuls shredded cabbage 1/2 teaspoonful salt 1/2 teaspoonful mustard Cayenne 1 teaspoonful sugar 1 egg or 2 egg yolks 1/2 cupful milk 2 teaspoonfuls butter or substitute 1/4 cupful vinegar
Heat the milk in a double boiler. Beat the eggs, add the dry ingredients.
Then add the milk to them. Return the mixture to the double boiler and cook as a custard (see _Soft Custard_). Remove from the hot water, add the fat and vinegar, and _at once_ strain over the cabbage. Set aside to cool. Serve cold.
CARROT AND CABBAGE SALAD
1 medium-sized carrot 2 cupfuls cabbage 1/2 cupful roasted peanuts French or Cream Salad Dressing
Clean and scrape the carrot. Wash the cabbage. Put the carrot (uncooked), cabbage, and peanuts through the food chopper. Mix with French or Cream Salad Dressing. Add more seasoning if necessary. Serve at once.
QUESTIONS
Explain why it is necessary to dry the salad materials before adding the salad dressing.
Give at least three different vegetable mixtures that would be palatable and pleasing if served with French Dressing.
How is cabbage cleaned? How should it be cut for salad?
When is the dressing usually added to salads? When is the dressing added to the Coleslaw? Give the reason for this exception.
What is the purpose of the egg in this salad dressing? What could be substituted for the egg? Give the method of preparation if this substitution were made.
What is the price per pound of leaf lettuce? Of head lettuce per pound or per head? What is the average number of leaves in a pound?
What materials in Carrot and Cabbage Salad contain vitamines? State the kind of vitamine present in each material.
LESSON LXXXII
SALADS (B)
STUFFED EGGS
Cut hard-cooked eggs into halves crosswise. Remove the yolks, mash them, and for each egg add the following ingredients:
1 tablespoonful chopped chicken, ham, or other meat Dash salt 1 teaspoonful vegetable oil or melted butter 6 drops vinegar 1/8 teaspoonful mustard Cayenne
Mix the ingredients. Refill the whites with the yolk mixture. Serve the stuffed eggs on lettuce leaves.
The chopped chicken or meat may be omitted from the egg mixture, or a little chopped pickle or olive or cheese may be used instead of the meat.
Salad dressing may be served with Stuffed Eggs.
CREAM SALAD DRESSING
3 tablespoonfuls butter _or_ substitute 4 tablespoonfuls flour 2 tablespoonfuls sugar Pepper 1 to 2 eggs l 1/2 teaspoonfuls salt 1/2 teaspoonful mustard 1 1/2 cupfuls milk (sweet _or_ sour) 1/2 cupful vinegar
Make a sauce of the fat, flour, and milk. Beat the eggs, add the seasonings. Add the first mixture gradually to the egg mixture and cook over hot water as a custard (see _Soft Custard_). Add the vinegar, strain. Cool before serving.
Less mustard may be used, if desired.
BANANA SALAD
Peel and scrape bananas. Place them on lettuce leaves or surround with a border of shredded lettuce. Cover with Cream Salad or Mayonnaise Dressing and sprinkle chopped peanuts or California walnuts over them. Serve at once.
Banana Salad may be varied by serving it with Cream Salad Dressing to which peanut butter is added,--(1/2 cupful salad dressing and 1/4 cupful peanut butter). Do not use the chopped peanuts with this combination. A mixture of sliced apples and bananas served with the peanut butter dressing makes a pleasing salad.
QUESTIONS
Name the food materials contained in the above recipes which contain vitamines. What kind of vitamines does each contain?
Give two methods of hard-cooking eggs (see _Hard-cooked Eggs_).
In Stuffed Eggs what meats could be substituted for chopped chicken or ham?
What material could be substituted for one of the eggs in Cream Salad Dressing?
If yolks of eggs are used in Cream Salad Dressing, how many should be substituted for two whole eggs?
Why should bananas be scraped?
Why should they be served at once after preparing?
LESSON LXXXIII
CLASSIFICATION OF THE FOODSTUFFS
Substances that nourish the body may be classified as follows:
/ (_a_) Starch / Carbohydrates (_b_) Sugar Energy Givers Fats Protein