3. Meat, fish, and solid ingredients should be seasoned some time before using, so that they may absorb the flavours of the seasoning.
4. In most cases do not combine the ingredients with the dressing until just before serving.
(1) Salad greens.—Wash thoroughly, and put in cold water until crisp, drain on a towel, wrap in a damp cloth, and put in a cool place. Cabbage and lettuce may be finely shredded.
(2) Fruit and cooked vegetables.—Cut into cubes or suitable pieces. Chill and mix with the dressing, to absorb it.
(3) Meats.—Remove the fat, skin, and gristle. Cut in cubes and chill.
(4) Fish.—Remove the bones, flake, chill, and pour dressing over; but do not mix.
DRESSINGS FOR SALADS
1. Cooked salad dressing:
| 2 tbsp. sugar | 1/4 cup vinegar |
| 1/2 tsp. mustard | 2 eggs |
| 1/2 tsp. salt | 2 tbsp. butter. |
(1) Mix the first four ingredients in a saucepan and heat until dissolved.