SUGGESTIONS FOR SALADS
To keep the salad-oil cruet clear and sweet add a tablespoonful of salt to a quart of oil. The oil will not taste of the salt, as the latter will not dissolve but will sink to and settle at the bottom of the cruet.
In mixing salads the oil should be added first and thoroughly spread before adding the other ingredients and mixing.
Salads which are very moist and cooling—particularly cucumber—should have an extra pinch of pepper added to counteract the chilling effect on the eater’s stomach.
Cold string-bean salad should have a double dose of vinegar, as beans possess in great degree the nutritious and healthful food salts which develop to perfection in acid.
Whenever it is possible pure lemon juice should be substituted for vinegar as being far more wholesome than the latter.
Endive—the pale, cool, succulent, curly chiccory—salad should be scalded and then chilled to make it more digestible for elderly folk, children, or weak-digestioned invalids.