Salad Recipes

The following salads are good and inexpensive; the latter fact will in
these times make them none the less desirable as an article of diet possessing
a certain amount of food value.

LETTUCE SALAD

Pick over and wash each leaf, draining off the water between two towels.
Arrange the leaves in a salad bowel, the larger ones around the edge and
the smaller in the center. Serve with boiled dressing or French dressing,
or sugar, salt, and vinegar to taste. Never cut the leaves, as that causes
them to wilt quickly, but tear them apart.

GERMAN POTATO SALAD

Take five or six medium-sized boiled potatoes, slice thin one-quarter
of an onion; chop all fine. Pour over this two tablespoons olive oil,
three of vinegar. Salt and pepper to taste. Add a little chopped parsley
or celery salt. Mix all together; let stand one hour before serving.

CABBAGE SALAD

Take medium-sized head of white cabbage, cut in shreds or fine strips,
add salt, set in a cool place.

  • 6 tablespoons vinegar
  • 1 teaspoon mustard
  • 2 teaspoons sugar
  • 2 eggs
  • Butter size of an egg

Beat all together and steam over kettle. Put cabbage and dressing together,
tossing up lightly with fork. Eat when cool.

EGG SALAD

Boil as many eggs as you wish, shell and cut in halves. Take out yolks
and mash with a little butter and pepper. Put back into whites. Fill glass
dish with lettuce leaves, and lay the eggs on these. As you serve in small
dishes pour over salad dressing.

MAYONNAISE FISH SALAD

Take a pound or so of cold boiled fish—halibut, rock, or cod—cut into
pieces an inch in length. Mix in a bowl a dressing as follows: The yolks
of four boiled eggs rubbed to a smooth paste with salad oil or butter.
Add to these salt, pepper, mustard, two teaspoons of white sugar, and
lastly six tablespoons of vinegar. Beat the mixture until light, and just
before pouring it over the fish stir in lightly the frothed white of a
raw egg. Serve the fish with half the dressing stirred in with it, spread
the remainder over the top, and lay lettuce leaves (from the core of the
head of lettuce) around the edges.

To one that is studying economy as well as efficiency in diet, the use
of salads is especially important in adding bulk to a meal that has a
main dish of concentrated nourishment. By concentrated nourishment we
mean a meal or food the whole of which is practically digestible, without
reference to the amount of nourishment it actually contains. For instance,
a loaf of brown bread contains more heat value than a pound of eggs, but
it contains a large amount of indigestible material, while the entire
egg may be said to be digestible.

Another valuable use of the salad is that it furnishes mineral salts
and an acid to the system, making it a real aid to digestion. Nature is
a wise physician in furnishing the actual organic compounds of such minerals
as the system requires, and seems to be the only chemist that can make
them.

Any green salad plant that is in season may be used. They are all rich
in the mineral salts and vegetable acids that the system craves, and are
in just the form required.