What is the price per pound of onions? How many persons will one pound of onions serve?
LESSON LXXXI
SALADS (A)
PREPARATION OF A SALAD.—A well-prepared salad is a good food. It is necessary, however, to prepare it so that it may be pleasing in appearance as well as in taste. The green vegetables used for salads should be crisp, cold, and dry when served. If several food materials are used, the flavors should blend. Have the salad dressing well seasoned, and its ingredients well proportioned. Add the dressing to a salad just before serving.
LETTUCE FOR SALAD
Either leaf or head lettuce forms a part of almost all salads. It is often used as a bed for a salad, or as a border. For the latter purpose, leaf lettuce should be used and cut into strips with the scissors. Keep lettuce in a cold place; separate the leaves, and place them in cold water until crisp and fresh. Wash and look over carefully to see that no insects cling to them. Shake the water from the leaves or place them in a cloth bag or a wire basket. Then place the bag or basket in the refrigerator to drain. The leaves may also be dried with a towel.
Lettuce served with French Dressing makes a plain but pleasing salad. When lettuce is used as a bed or border for a salad, it should be eaten and not left to be turned into the garbage can.
FRENCH DRESSING
Clove of garlic or Slice of onion 1 teaspoonful salt 6 tablespoonfuls salad oil half teaspoonful paprika 2 tablespoonfuls vinegar or lemon juice
Rub a bowl with the clove of garlic or slice of onion. Add the remainder of the ingredients, and stir until well blended. More vinegar or lemon juice may be used, if desired. Chopped parsley or mint may be added.