Home Notes.
The Popular Salad.

Dainty salads add variety and interest to the daily menu especially during the hot weather. Salads may be composed of almost any food page 60 combination. Uncooked vegetables and fruit should be used as much as possible, but leftover cooked vegetables and fruit can also be used to make the most delicious salads. Eggs, cold meat and fish combine well with the vegetable salad.

Salads should be cold, crisp, tender and attractively served. Salad plants such as lettuce, young green cabbage, watercress, celery, etc., after being washed thoroughly, should be wrapped in a clean damp cloth and kept in a cool place until needed. Raw carrots, swedes, or turnips should be grated. Green salads should not be prepared until just before they are required. A good salad or mayonnaise dressing is the important finish to a successful salad.

Summer Salad: Lettuce, mustard and cress, watercress, beetroot, tomato, radishes, spring onions or chives, celery, salad dressing.

Method: All or part of the above may be used. Wash and dry the salad. Slice with a stainless knife, or tear lettuce with the fingers. Place the dressing in a salad-bowl, and toss the salad in. Arrange and garnish with sliced tomato, beetroot, egg, etc.

Delicious Salad: Inside leaves of young green cabbage, celery, bananas, apples, onion, carrot, nuts, cheese, boiled salad dressing.

Method: Shred cabbage very, very finely with a stainless knife, and toss into salad bowl. Add sliced bananas, grated onion, apple and carrot. Mix well together. Pour salad dressing over. Garnish with chopped nuts and grated cheese. Dates or raisins may be added. Serve with brown bread and butter.

Salmon and Lettuce Salad: Lettuce, cold cooked or tinned salmon, cucumber, tomato, good salad dressing.

Take some cup-shaped leaves of lettuce, and place in shallow dish. Break salmon into flakes, and place in lettuce leaves. Pour over salad dressing, and garnish with sliced tomato or cucumber.

Cold Vegetable Salad: Scald and peel tomatoes, and let get cold again. Cut in slices, add cold beans, peas, cauliflower, diced potatoes, beetroot, and finely shredded lettuce, any cold fish, or minced ham.

Take large, crisp, cup-shaped lettuce leaves, heap a little of the above in each leaf, pour over salad dressing, and serve with cold meat, chicken, ham, corned beef or hard-boiled eggs.

Boiled Dressing: Half teaspoonful salt, cayenne pepper, ¼ cup of vinegar (or lemon juice), 2 egg yolks (or one whole egg), ¾ cup of milk. 1 teaspoonful mustard, 2 teaspoonsful sugar, 1 teaspoonful flour, 1½ tablespoonsful melted butter or olive oil.

Method: Mix dry ingredients together, and add to the vinegar or lemon juice. Beat the egg slightly, and combine with the above. Place in a double boiler over hot water to cook at a low temperature, and add the milk gradually, stirring constantly until the mixture thickens. Add the butter or oil, and then stand the dressing in cold water to cool.

This is a good dressing, and will keep for a week. If thick, add a little milk before using.

Fruit Salad: Fruit Salad may be concocted with oranges, bananas, pineapple, lemon juice, with the addition of any fruit which is in season, such as strawberries, raspberries, peaches, apricots, pears, nectarines (cooked or uncooked). Pour fruit syrup over all. Garnish with dessertspoonfuls of coloured jelly. Serve with whipped cream.

Fruit such as apples and bananas may be combined with vegetables.