The Business of Being a Housewife / A Manual to Promote Household Efficiency and Economy

by Leona A. Malek

LETTUCE AND OTHER SALAD GREENS

Wash and pick over carefully as soon as brought from garden or market. Wrap in a wet tea towel or in salad bag and place on the ice or in cold place to keep fresh.

To keep parsley or other garnishes fresh, place in a fruit jar, sprinkle with cold water and cover tightly. The greens will remain fresh as long as there is moisture in the jar.

SALAD DRESSINGS

FRENCH

A mixture of salad oil, two parts, with one part vinegar and salt and pepper to taste.—Suitable for almost all salads.

CHEESE

To a French dressing add one part of one of the stronger varieties of cheese, crumbled.—Suitable for lettuce salad.

MAYONNAISE

Salad oil, eggs, a small amount of lemon juice, or vinegar and seasoning whipped together to form a thick dressing.—Suitable for chicken, Waldorf, cream cheese, fruit, Macedoine, asparagus, celery and other salads.