School and Home Cooking

by Carlotta C. Greer

Prepare a thick paste as follows:

In the top part of a double boiler put

1/3 cupful flour 1 cupful cold water 1 tablespoonful butter

Mix thoroughly. Then stir and cook over boiling water at least 10 minutes.
At once (while it is hot) turn this paste into the egg and oil mixture.
Beat all the ingredients with a Dover egg beater until a thick, uniform
dressing results.

(Adapted from a recipe by Mrs. Hill.)

SEASONABLE VEGETABLE SALADS

Use seasonable vegetables in salads. Cucumbers, tomatoes, celery, and cooked cauliflower may be used in the fall. Cooked beets, cabbage, carrots, and olives may be used in the winter, and head lettuce, radishes, and cooked asparagus in the spring. Vegetables should be chilled, cut into desirable shapes, and served on lettuce with salad dressing. Beets are greatly improved by cutting into pieces, after cooking, and soaking for one hour in vinegar to which salt has been added. They may also be soaked in French Dressing.

A combination of vegetables and fruits makes a pleasing salad. Cucumbers and pineapple, celery and apples, olives and cooked cranberries are successful salad mixtures. The use of cheese, nuts, and peanuts with vegetables and fruits adds to the flavor and food value of salads. Uncooked carrots, cabbage, and peanuts dressed with French Dressing make a tasty salad.

Canned vegetables, "left over" cold vegetables, meat, and fish have a better flavor in salads if they are mixed with French Dressing and allowed to stand in a cold place for one hour before serving. This process is called marinating. If several meats or vegetables are used in the same salad, they should be marinated separately. Just before serving, Cream Salad Dressing or Mayonnaise Dressing may be added to marinated salad materials.

A salad consisting of lettuce or other uncooked leafy vegetables should not be dressed until it is ready to be served. The acid in salad dressing wilts the leaves.