The American salad is a combination of meat, fish, poultry, fruit, or vegetables served on salad greens with a dressing. The oil of the dressing usually gives a high fuel value. If made with meat, fish, or poultry, the protein content may also be high; if fruits and vegetables are used, the salad may be chiefly significant for the ash constituents which these furnish.

1. Salad greens are: lettuce chicory romaine endive escarole water cress beet tops dandelions spinach celery-cabbage chives

2. Foundation salads are: a. Meat chicken veal lamb sweetbread b. Fish tuna salmon white fish c. Shellfish lobster crab shrimp scallops d. Eggs e. Vegetables potatoes beets peas asparagus radishes carrots onions beans cucumbers celery cauliflower f. Fruits cherries lemon apples pears green peppers white grapes oranges grapefruit peaches apricots green tomatoes pineapple bananas g. Miscellaneous figs dates nuts gelatin cheese

3. Salad dressings are:

French mayonnaise boiled cream mixtures

Note : The above salad dressings have many variations as to color, taste, and consistency, but the foundation is one of the five given.

4. Variations in salad dressings: a. French dressing ' plus horseradish pimento chives beets, finely chopped parsley whipped cream hazelnuts

Roquefort cheese chili sauce hard-cooked egg, minced green pepper celery, finely chopped pecans

English walnuts

1 Described in the next chapter.

fruit juice in place of vinegar raspberry vinegar, or tarragon, used in place of cider vinegar water cress pepper grass b. Mayonnaise dressing 1 beaten white of egg fruit juice in place of vinegar green pepper, chopped olives raspberry vinegar whipped cream chili sauce pimento minced (puree) chives tabasco sauce sardines reduced to a paste c. Boiled dressings any variations as for mayonnaise

Salads: when served:

1. Formal meal green salad with French dressing or modification

2. Informal meal a. any salad, provided the same ingredients are not repeated in another part of the meal b. any dressing

3. Luncheon a. Formal green with French dressing fruit with French or mayonnaise dressing or modification chicken, if served in place of other meat in meal b. Informal any salad or dressing - provided ingredients are not repeated in other courses of meal

4. Suppers

1 Described in the next chapter.

5. Light refreshments

The attractive salad must embody the following points: freshness crispness appetizing combination harmonize with the decoration and color of the china in which it is served coolness attractive color appropriateness to the meal harmonize with the rest of the meal

To prepare salad greens: a. Wash leaves and examine carefully for parasites, sand, etc.

b. Pile leaves lightly on a cheesecloth, fold the cloth over and keep thus arranged on ice or near the ice, or c. Wash the leaves and place them in a tin pail which can be tightly covered. Set the pail in the ice box. Salad greens can be carried for a picnic in a pail and arrive in good condition.

d. If salad greens are wilted, allow them to stand in cold or ice water for some time before attempting to prepare.

Accessories served with salads: a. Breadstuff's bread sticks rolls cheese straws toasted crackers educator crackers toast cheese tea biscuits cheese crackers saltines b. Other accessories cheese balls fried cheese balls radishes olives: ripe, green, stuffed toasted cheese celery: curls, pieces, hearts Barle Duc currants nuts: salted, unsalted

Salads may be made in the greatest variety of combinations: among the most popular are:

1. Meat a. chicken, celery chicken, celery, sour apple, pine nuts chicken, celery, pine nuts, tiny sections lemon b. veal, celery veal, chicken, celery c. lamb, celery d. sweet bread, endive cut in sections

2. Fish a. tuna, celery b. salmon, celery salmon, cabbage salmon, cucumber, gelatin c. white fish, celery

3. Shellfish a. lobster, celery b. crab, celery c. scallops

4. Egg egg, green pepper egg, pimento egg, potato

5. Vegetables a. potato

French dressing boiled dressing potato, carrot potato, beets potato, German onions potato, chives potato, parsley potato, egg potato, cucumber, green pepper b. carrot grated raw, boiled, or cooked carrot, peas c. beets, potato beets, peas beets, stuffed with cabbage d. onions

German onions, tomato onions, cucumber onion, dressing as sandwich e. peas, carrots peas, string beans peas, potato each in a lettuce cup f. beans string beans lima beans baked beans g. asparagus pimento green pepper h. cucumbers, radishes celery i. cauliflower, tart dressing

6. Fruits a. white cherries, pieces pineapple white cherries, balls of pear, apple, or peach b. orange, grapefruit orange, water cress orange, pineapple orange, almonds orange, lemon, walnuts c. grapefruit, pineapple d. apple, celery, nuts apple, water cress e. peach halves filled with mayonnaise and nuts peach halves stuck with almonds covered with mayonnaise pears used as peaches f. fresh apricots, almonds, or pine nuts g. green pepper sliced or chopped stuffed with: cream cheese and mayonnaise cream cheese and pimento yellow cheese and mayonnaise

American cheese and green and red pepper chopped very fine filled with:

tarragon jelly mixed with chopped cabbage, celery, pimento red pepper - use as green pepper h. tomato sliced cut in halves, cover cut surface with stiff mayonnaise, over this chopped green pepper poinsettia cut skin and pulp in sections as petals of poinsettia remove part of pulp and seeds and fill cavity with chopped celery and green pepper i. cucumbers tomato and cucumber slices variations given with potato j. pineapple circles, nuts circles cut to make sections, roll of cream cheese between each section see white cherries, orange, grapefruit k. bananas banana, finely chopped peanuts

7. Miscellaneous figs, dates, nuts, cream dressing dates, stuffed with cream cheese, mayonnaise dressing dates, almonds, mayonnaise dressing dates, Brazil nuts, mayonnaise dressing gelatin given

Fruits and vegetables may be cut in cubes, balls, shredded, or fancy shapes. Containers may be made of orange or lemon rind, apples, peppers, tomatoes, peaches, pears, cabbage leaves, lettuce hearts, whole cabbage, beet shells, cucumbers, romaine leaves.