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.

JELLIED VEGETABLE SALAD

2 tablespoons granulated gelatin ½ cup cold water ½ cup vinegar

Juice 1 lemon

2 cups boiling water

½ cup sugar

1 cup shredded cabbage

½ cup pimento

½ cup celery, finely cut ½ green pepper, finely

chopped 1 teaspoon salt

Soak the gelatin in cold water; add the boiling water and place dish over hot water. Let stand until gelatin is dissolved. Remove and add the vinegar, lemon juice, sugar and salt. Cool, and when it begins to jell, add the chopped vegetables. Pour into molds, chill. Serve on lettuce leaves with salad dressing. Any desired mixture of vegetables may be used.

FRUIT SALAD

2 oranges

3 bananas

½ pound malaga grapes 4 slices pineapple, cubed

12 walnuts

Mix fruit and serve salad dressing on top, or add fruit salad dressing to moisten. Mix with whipped cream or fruit salad dressing or salad dressing only. May be served in orange cups.

WALDORF SALAD

1 cup cubed apple 1 cup celery

1 cup nut meats

Salad dressing to moisten

Cut slice from tops of green or red apples; scoop out the inside pulp, leaving just enough to hold the skin in place. Fill the shells with the salad mixture and serve on lettuce leaves. A little salad dressing may be put on top of each.

JELLIED FRUIT SALADS

Fill molds with a mixture of

Equal measures of marshmallow cut in pieces and pineapple cut in cubes, or

Equal measures of pineapple, oranges and bananas, cut in small pieces, or

Green grapes skinned and seeded, or

Orange sections, grapefruit sections, or

Strawberries, pineapple, cubed, and marshmallows, cut in small pieces, and blanched almonds, or

Any other fruit alone or in desirable combinations. Cover with lemon jelly mixture and let stand in a cold place until jellied. Serve on lettuce leaves with a salad dressing. May be served as a dessert.

LEMON JELLY

2 tablespoons granulated gelatin ½ cup cold water

2 to 2½ cups boiling water 1 cup sugar

½ cup lemon juice Rind of 1 lemon

Soak gelatin 20 minutes in cold water, then dissolve in boiling water. Add sugar, lemon juice and rind, strain into a mold and chill.

MACARONI SALAD

½ cup boiled macaroni, cut into 1/8-inch pieces

½ cup boiled ham, cut into ¼-inch cubes

½ cup sweet pickles, cut into small pieces

Mix and moisten with boiled salad dressing, using only ¼ cup vinegar and ½ teaspoon mustard in the dressing. Serve on lettuce leaves in tomato cups, or plain, garnished with parsley, etc.

MEAT SALAD (CHICKEN OR VEAL)

Remove bones and gristle, fat and skin, from cold, cooked meat. Cut

meat into ½-inch cubes and mix it with an equal amount of celery which has

been scraped, chilled and cut in small pieces. Moisten with French dressing.

Add mayonnaise dressing or boiled dressing to taste. Arrange on lettuce

leaves; garnish with curled celery.

Flaked fish, such as salmon, tuna, etc., may be mixed and used in the same way.

HERRING SALAD

1 cup cold cooked carrots, cubed

1 cup cold cooked potatoes, cubed

1 cup cold cooked peas

1 cup finely-cut herring,

previously soaked

Marinate with French dressing. Arrange mixture in a mound; make 4 sections. Cover 2 sections with finely-chopped whites of hard-cooked eggs, and the other 2 with the hard-cooked yolks forced through a potato ricer or strainer. Garnish with parsley.

SANDWICHES WHICH MAY BE SERVED WITH SALAD

Chopped, hard-cooked eggs moistened with salad dressing. Chopped meat moistened with salad dressing. Chopped meat and chopped pickles moistened with salad dressing. Chopped nuts and dates moistened with salad dressing. Chopped figs moistened with salad dressing. Chopped olives and celery moistened with salad dressing. Chopped ripe olives and walnuts moistened with salad dressing. Chopped cheese and pimento moistened with salad dressing. Peanut butter. Sliced ham and mustard. Sliced beef and dill pickle.

Sliced chicken and tomato moistened with salad dressing. Cubed cucumbers and radishes moistened with salad dressing.