Acid And Salt Supplying Foods

Preparation Of Salads

Salads offer a splendid opportunity to display artistic taste in devising attractive ways of garnishing. The fruits and vegetables in their natural colorings may be arranged most delightfully.

Fruit Salad

FRUIT SALAD MIXTURE: SALAD DRESSING:

1/2 Orange. 1/2 Banana. 2 Walnuts.

Salad dressing to moisten.

1 Yolk. 1 1/2 Tablespoon sugar. 1 1/2 Tablespoon vinegar. 1/8 Teaspoon salt.

1 Beaten white.

2 Tablespoons whipped cream.

Fruit Salad Served In Orange Cup

As we learned in Book One - fruits and vegetables are valuable for their acids and salts in addition to the pure water, starch, cellulose, sugar and other substances which they contain. Almost any fruit or vegetable may be served as a salad alone or in combination with salad dressing. Salad dressings containing oil are the most nutritious - they supply the fat lacking in vegetables and fruits.

Acid And Salt Supplying Foods

Fruit and Vegetables are the principal sources of acid and salt supplying foods. The minerals are also found in fish, meat and cereals.

The human body includes compounds of lime, potassium, sodium, iron and common salt, the latter of which is found in every part of the body except the enamel of the teeth.

Foods containing mineral matter are necessary for the formation of the bones, teeth, nails, and hair, and also to aid digestion, circulation, etc.

Phosphorus and lime which are so necessary in the formation of bones and teeth are found abundantly in the cereals.

The cereals should, therefore, form an important food in the diet of growing children.

Fruits

Fruits are seed vessels of plants. They contain a large amount of water, cellulose, sugar, acids and salts. They not only refresh and cool the system, but stimulate the appetite and act as blood purifiers.

The cellulose helps to carry off waste matter. The acids destroy germs in the body. People who eat a large amount of fruit are seldom ill.

Bananas, dates and figs are rich in sugar and starchy substances and form the staple food in the countries where they grow.

Prunes are dried plums. Raisins are dried grapes.

Eat only sound, ripe fruit. Unripe fruit, or fruit that has been kept a little too long, may be cooked to make it safe for eating.

Do not eat acid fruits with milk or cream.

Wash fruit before serving it.

Salads

Simple salads consist of fresh vegetables or fruits which require no cooking, as lettuce, endive, cress, etc., served with a dressing. Cooked vegetables, meat, fish, eggs, cheese or fruits are also used for salads.

A salad must be served cold.

The salad should be prepared daintily, and arranged attractively.

Lettuce and other salad plants should be fresh, crisp and clean.

Wash thoroughly leaf by leaf, chill in very cold water, and dry by pressing between clean dry towels.

Do not add the salad dressing to greens until just before serving.

Use a fork in mixing salad ingredients.

Do not leave a metal spoon or fork in the salad ingredients any length of time, a poisonous compound may be formed.

Salad greens are valuable for the water and potash salts they contain.

Meat, fish or egg salad served with a cooked or mayonnaise dressing, contains a great deal of nourishment, and when served should be one of the chief foods of the meal.

Serve a vegetable or a fruit salad with a hearty meal.

Working Directions To Be Followed By All Odd Numbered Girls

In today's lesson you are to prepare the salad dressing and your partner the fruit mixture.

See Recipe on Front Page.

Separate the egg (see FIGURE 1). Drop the yolk into the top part of double boiler and the white on a plate (see FIGURE 2).

Measure the sugar, salt and vinegar, add to the yolk in the top part of the double boiler (see FIGURE 3).

Mix thoroughly.

Place upper part of boiler over lower part containing boiling water. Cook slowly and stir until thickened. Lift upper part out of lower part of double boiler. Cool.

Beat the white of egg until stiff. Fold into yolk mixture (see FIGURE 4).

Fold in the beaten cream.

Moisten fruit, prepared by your partner, with the salad dressing. Pass it to your partner.

You are to wash the dishes today, according to directions already learned.

FIGURE 1.

FIGURE 2.

FIGURE 3.

FIGURE 4.

Note Book Work

MATERIALS:

3 Oranges. 3 Bananas. 1/2 Pound Malaga Grapes.

4 Slices pineapple (cubed). 12 Walnuts.

Salad dressing to moisten.

Fruit Salad Served in Orange Cup.

Mix fruit with whipped cream or fruit salad dressing. May be served in orange cups.

Fruit Salad Dressing

MATERIALS:

3 Yolks. 1/3 Cup sugar

1/3 Cup vinegar. 1/4 Teaspoon salt.

Whipped Cream.

Mix the yolks, sugar, salt and vinegar. Cook in a double boiler until thickened, stirring all the time. Remove from fire; when cool, add the desired quantity of whipped cream.

Prepared mustard may be added to this dressing, using less sugar; it is then suitable for meat or vegetable combination. The stiffly beaten white may be folded into the salad dressing and less cream used.

Cost of Preparing Fruit Salad and Dressing:

Working Directions To Be Followed By All Even Numbered Girls

In today's lesson you are to prepare the orange cup and fruit mixture.

See Recipe on Front Page.

Every other even number cuts an orange in halves - cutting through the skin zig-zag, making six deep points. If the knife is inserted deep into the flesh of the fruit with each cut, the orange will separate in halves easily.

Keep one half, pass second half to second even number. Scoop out the pulp. Cut pulp into small pieces. (See FIGURE 1.)

Remove skin from banana half - cut banana into thick slices. (See FIGURE 2.)

Put banana slices in a bowl.

Put orange pieces on top.

Break walnuts into pieces.

Pass mixture to your partner, who will mix it with salad dressing.

Put lettuce leaf inside of orange cup. Fill with salad mixture.

Serve on a lettuce leaf. (See frontispiece.) You are to wipe the dishes today, according to directions already learned.

FIGURE 1.

FIGURE 2.