VARIETIES OF SALADS AND THEIR PREPARATION

VEGETABLE SALADS

45. With the knowledge already obtained of the food value of the vegetables that are generally used as ingredients in vegetable salads, the housewife ought to have no difficulty in determining whether she is giving her family a salad that is high or low in food value. For instance, she should know that the food value of a plain lettuce or cucumber salad is lower than that of one made from potatoes because of the different values in the vegetables used.. In addition, she ought to be familiar with the fact that the dressing added to salads has, in most cases, greater food value than the other ingredients of the salad. Equipped with such knowledge, she will observe that the vegetable salads here given are comparatively low in food value. Consequently, nearly every one of them will lend itself nicely for use with a dinner or a comparatively heavy meal.

46. In these recipes, as well as in those for the other kinds of salad, the proportion of ingredients may be varied according to the quantity of the particular food in supply. For instance, if a recipe for a salad of peas and celery calls for 1 cupful of each of these vegetables and only 3/4 cupful of celery can be obtained, there is no reason why the difference cannot be made up by using 1 1/4 cupfuls of peas. But if such a change is to be made, the ingredients should be increased or decreased in the correct proportion. Then the quantity of salad that the recipe is intended to produce will not be altered and the housewife will know just how many the salad will serve. In the various recipes, about 1/2 cupful of salad is the quantity allowed for each person. This may be enlarged or made smaller in order to suit the quantity of other foods served at the same meal.

47. ASPARAGUS SALAD--Salad in which asparagus is the chief ingredient is one that may be served during the entire year, for either freshly cooked or canned asparagus may be used; in fact, the canned asparagus is considered by many persons to be better than that which is freshly cooked. It may be cut into inch lengths or the tips may be cut down about 4 inches from the top or even farther.

ASPARAGUS SALAD

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Sufficient to Serve Five

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