Simple salads consist of fresh vegetables which require no cooking, such as the salad greens, which include leaf lettuce, head lettuce, romaine, lettuce, endive, chickory, escarole, sorrel and watercress, and vegetables such as onions, cabbage, celery, cucumber and tomatoes. Any of these may be served with an oil dressing or a boiled dressing.

How To Prepare Raw Vegetables For Salads

Separate leaves or stalks into their natural divisions. Examine them carefully, removing inferior portions, insects, etc., that may be found on the vegetables. Wash thoroughly in several waters. Running water is preferable. Salted water aids in removing insects. Drain off the water and dry with cheese-cloth. Greens may be kept in a paper bag in the refrigerator until serving time. Coarser portions may be used for soups or sauces, while the tender portions may be served raw. Great care should be exercised in the selection and preparation of food which is not subjected to heat before serving, such as salad greens. Salad plants, carelessly cultivated or handled, may carry dangerous bacteria, and therefore should be carefully cleaned.

Salad Dressings

French Dressing

½ teaspoon salt ¼ teaspoon pepper

1/8 teaspoon paprika

1 to 2 tablespoons vinegar

4 tablespoons oil

Mix ingredients in order given, stirring vigorously; 2 tablespoons Chili sauce may be added.

French Thousand Island Dressing

1 tablespoon orange juice 1 tablespoon lemon juice 1 teaspoon onion juice

2 tablespoons finely-chopped green pepper

2 tablespoons finely-chopped pimentoes

Add the above ingredients to French dressing.

French Chiffonade Dressing

2 tablespoons Chili sauce

¼ cup finely-chopped onions

¼ cup finely-chopped beats

Add the above ingredients to French dressing.

Russian Salad Dressing

1 hard-cookea egg, finely chopped

2 tablespoons finely chopped

cooked beets

1 tablespoon finely-chopped onion

1 tablespoon cooked chopped carrot

Add the above ingredients to French dressing.

Thousand Island Salad Dressing

½ cup olive oil

Juice ½ lemon

Juice ½ orange

1 teaspoon grated onion

3 teaspns. parsley, chopped fine

¼ teaspoon mustard 8 olives, sliced 8 cooked chestnuts, sliced ¼ teaspoon salt

¼ teaspoon paprika 1 teaspoon Worcestershire sauce ½ cup mayonnaise

Put the ingredients for the dressing into a fruit jar, adjust 1 or 2 rubbers and the cover. Shake until the mixture is smooth and thickened a little. This is sufficient for 12 portions. Pour over lettuce, washed and dried, or serve the lettuce and dressing separately.

Mayonnaise Dressing

½ teaspoon salt ½ teaspoon sugar 1/8 teaspoon paprika

Yolk 1 egg

1 tablespoon vinegar

1 tablespoon lemon juice ¾ to 1 cup oil

Mix dry ingredients, add egg yolk. When well mixed, add ½ teaspoon vinegar. Add oil gradually, at first drop by drop, stirring constantly. When very thick, add a few drops of vinegar or lemon juice and continue to beat, adding oil and vinegar alternately, until the mixture is smoothly blended. The dressing should be thick enough to hold its shape. A Dover egg beater is considered time and labor-saving when used in beating the ingredients.

Cooked Salad Dressing

1 teaspoon salt

1 teaspoon mustard

2 teaspoons sugar

Few grains cayenne

2 tablespoons butter or oil

2½ tablespoons flour

Yolks, 2 eggs or 1 egg ¾ cup scalded milk ½ cup hot vinegar

Mix the salt, mustard. 2 tablespoons oil, sugar and cayenne. Add the yolks and mix thoroughly. Stir flour with 1 tablespoon cold water until smooth. Add a little of the scalded milk, stir, pour it into the scalded milk. Cook in a double boiler, continue stirring until thickened. Pour it into the yolk mixture, return to double boiler, add the hot vinegar, stirring constantly until the mixture thickens. Cool before using. If cooked too long, it will curdle.

Cold Slaw Dressing

1 teaspoon mustard 1 teaspoon salt 1 tablespoon flour

1 teaspoon sugar

Few grains pepper

1 tablespoon melted butter or oil

Yolk 1 egg

1/3 cup hot vinegar

½ cup whipped cream

Mix the first 8 ingredients in order given. Cook in double boiler until thickened. Strain and cool. Fold in the whipped cream.

Fruit Salad Dressing

3 egg yolks 1/3 cup sugar

1/3 cup vinegar ¼ teaspoon salt

1 cup whipped cream

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

Prepared mustard may be added to this dressing, using less or no sugar; it is then suitable for meat or vegetable combinations.

Salads Cold Slaw

Finely shred cabbage, soak 1 hour in cold water and drain. Mix shredded cabbage with cold slaw dressing. Serve on lettuce leaves. Finely-chopped green pepper, onion and pimento may be added.

Macedoine Salad

1 cup cooked carrot strips 1 cup cooked potato cubes 1 cup cooked string beans

2 tablespoons finely-chopped parsley

Shredded lettuce. French dressing

Arrange shredded lettuce on salad plates. Mix vegetables with French dressing. Put a spoonful on each plate. Serve.

Tomato Salad

8 medium-sized tomatoes 1 cup celery or cucumber cut in cubes

1 cup cooked chicken cut in cubes

1 cup mayonnaise dressing

Scald and peel tomatoes; slice off their tops. Scrape out the seeds and a little of the pulp, and fill cavities with the celery, cucumbers and chicken, mixed with mayonnaise dressing.