General Rules for Salads

Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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Simple salads consist of fresh vegetables which require no cooking,—as lettuce, watercress, etc., with French or cream dressing. Cooked vegetables, meat, fish, eggs, cheese, apple, pineapple and other fruits are used for salads.

The salad plants are valuable for the water and potash salts they contain. Lettuce, Endive, Watercress and Cucumbers are examples. Salads are cooling, refreshing, and assist in stimulating the appetite. They should be served cold. An endless variety of salads are made of cooked meats (chicken, veal, sweetbreads, etc.), fish (canned or cold, boiled), eggs, vegetables, raw (celery, tomatoes, cucumbers, etc.), or cooked (peas, beans, potatoes, asparagus, etc.), fruits (bananas, oranges, apples, etc.) and nutmeats (English walnuts, pecans, do chestnuts, hickory nuts, etc.), alone or in combination—with the addition of a dressing. The salad greens should always be served crisp and cold, and the dressing added just before serving. Cooked vegetables and meats are best if marinated one hour before serving with salt and pepper, oil and vinegar, and Boiled or Mayonnaise dressing not added until ready to serve. All skin, bone and gristle should be freed from meat and fish, and cut in small cubes or flaked. Salads may be made very attractive by serving on lettuce leaves, in cups made by scooping out tomatoes, peppers, beets, cucumbers, oranges, lemons, apples, etc.