SALAD-GREENS.

Stratford Evening Post, Volume IV, Issue 222, 31 August 1936, Page 8

SALAD-GREENS.

Recipes For Dressings. CABBAGE AND CARROT. Salads should take the place of j cooked green vegetables as often as possible. An egg, fish, potato or mixed salad, can form the main dish for lunch, and no one will be any the I worse for giving up the heavy meat j course. Lettuce is usually regarded as the foundation for all salads, but really 1 there are very few vegetables that cannot be used for the purpose. The finely-chopped part of cabbage is tender and tasty and much favoured. Grated raw carrot and turnip form a delicate crisp addition, and grated celery and horse radish add a spicy, pungent flavour. Lettuce and endive should be torn into sheds, not cut with a knife. The coarse stalks should be removed from watercress, and only the youngest leaves used. Mustard and cress should be lifted in small bunches, held by the stalks and shaken well in cold water, then tapped gently on a cloth, the stalks cut off, and the bunches placed on a dish or sieve to dry. Always skin tomatoes when using them for a salad. This is done by placing them in boiling water for a I minute and skimming them while still j warm. When making salmon or any fish mayonnaise, it is quite a good plan to serve the fish, salad, and mayonnaise separately, so that each person can mix these as liked. Also, any fish left over is more j usable if not mixed with salad. The j same applies to hard-boiled eggs. Just place a few slices on top of the salad and serve the rest out in halves, arranged on a dish.

French Dressing. In mixing a French dressing, remember that the salad oil, vinegar, pepper and salt must all be of the freshest. Weak vinegar, poor oil and stale pepper and salt are impossible to blend in a good dressing, and spoil the best salad. Lemon can be used by those who don't like vinegar, but a herb-flavoured vinegar such as white wine or Tarragon is considered best. The vinegar makes the oil digestible. The right proportion of oil to vinegar is often a matter of dispute some people swearing by "half and half, others say three parts of oil to one of vinegar, soma four to one of vinegar, while yet others say five or six parts of oil to one of vinegar. Some people prefer no vinegar, and instead to each tablespoonful of oil add. a saltspoon of mustard. A little sugar sometimes helps. Here is the way to make a successful French dressing: Put an eggspoon•ful of salt and half that quantity of pepper in a salad bowl, and blend these with a tablespoonful of salad oil. This for a very small salad. If the salad is a larger one, you use your own discretion as to the quantity needed. It is better to leave the oil and vinegar in the bottom of the bowl and soak your leaves in this mixture a few at a time. This is a better method than pouring the mixture over the salad. Each leaf should be tossed until it shines again.