The salad plants, such as lettuce, celery, water cress, endives, etc., contain little nutriment, but are especially rich in mineral matter, and served uncooked in the form of salad, all this mineral matter is preserved. They are very valuable, as these mineral substances are necessary for the healthy condition of the blood and should form a large part of the daily diet.

Salads should not be eaten by dyspeptics or those having delicate bowels.

Salads should be prepared daintily, arranged attractively and always be served cold. Lettuce and other salad plants should be fresh, crisp, and dry. Wash thoroughly, on account of danger of germs from dust, soil, etc., chill in very cold water until crisp and dry by placing on a clean towel so that the water will drain from the leaves; or fold lightly in a towel and place on ice until serving time. Parsley is revived quickly by sprinkling with cold water and putting it into an air-tight fruit jar and keeping it in a cold place. Treated in this way it will keep fresh a long time.

Dressing should not be added to green vegetables until just before serving, as it tends to wilt them.

Meat to be used in salads should be free from skin and gristle, and should be cut into small cubes, mixed with French dressing and allowed to stand some time before combining with the vegetables.

A dainty salad served with a crisp cracker or cheese wafer forms an acceptable luncheon for the convalescent. It may also be served with dinner.

French Dressing, 270 Calories

(Individual Rule, 1/3 of Recipe).

1 tablespoon vinegar. 1/3 teaspoon salt.

2 tablespoons Nicelle olive oil. ½ saltspoon pepper.

Mix all ingredients thoroughly and pour over salad just before serving.

Boiled Dressing, 483 Calories

(Individual Rule, ½ of Recipe).

1 teaspoon salt.

½ teaspoon mustard. Speck cayenne.

2 tablespoons sugar.

1 egg.

½ cup milk.

2 tablespoons butter. ¼ cup vinegar.

Mix all dry ingredients. Beat egg in double boiler, add dry ingredients, butter and milk; cook over hot water, stirring constantly until thick like custard; add vinegar; cool and serve.

Note

If it curdles, beat over cold water until smooth.

Mayonnaise Dressing, 2s70 Calories

(Individual Rule, ¼ of Recipe).

1 teaspoon mustard.

2 teaspoons powdered sugar. 1 teaspoon salt.

Speck cayenne.

Yolks 2 eggs.

1% cups Nicelle olive oil.

2 tablespoons vinegar.

2 tablespoons lemon juice.

Mix dry ingredients, add to yolks and mix thoroughly. Add a few drops of oil at a time until one-half cup is used, beating with egg-beater or wooden spoon. Then add alternately a few drops of vinegar and lemon juice and the remainder of the oil, using care not to lose the stiff consistency. It should be a thick dressing and not added to food until just before serving.

Note

Have all ingredients and utensils thoroughly chilled and place mixing bowl in a pan of crushed ice while blending.

If dressing curdles, take another egg yolk and add the curdled mixture to it slowly, beating constantly.

Note

One-half or one-fourth of recipe may be prepared. As it will keep well it is best to prepare in larger quantity, thus saving labor.