Hints On Salads

The excellence of salads depends on the perfect freshness of the materials used. All vegetables should be fresh, crisp and cold. Wash celery and lettuce well, shake dry and place in ice-chest until needed. All salads, except potato, should be served as soon as mixed to prevent their becoming watery. It is better to use a sharp knife to cut all ingredients, instead of chopping them. A delicate flavor of garlic may be imparted to salads by rubbing a clove of it on the bowl in which it is to be served, or in the dish in which the dressing is to be mixed. In making mayonnaise dressing, the dish used and all the ingredients should be thoroughly chilled before beginning. In making cooked dressing, great care must be taken to prevent curdling or lumping. Always set the vessel in a pan of hot water to cook; stir constantly till it thickens and remove immediately from fire.

Plain Tomato Salad

Select large round tomatoes of uniform size, 1 for each person, scald and peel them. Score each one across the top with a knife, dividing into quarters half way through the tomato, so the parts will spread open. Place each on a bed of lettuce leaves and garnish with a spoonful of thick mayonnaise in the center.

Cold Slaw

Tender cabbage leaves crisped in cold salted water, drained and chopped fine, adding more salt. Let stand 3/4 hour, then press out all the moisture by squeezing with the hands. Add a little sugar, red pepper, vinegar and some cream, either sweet or sour, mixing it well with the cabbage before adding the vinegar, which should be put in slowly while stirring.

Macaroni Salad

Boil white macaroni until tender in salted water; when done, plunge it into cold water and drain thoroughly. Cut into half inch lengths and mix with it chopped celery and cold boiled eggs in equal proportions. Serve on lettuce leaves with mayonnaise.

Shrimp-Tomato Salad

Select nice firm tomatoes, scald and peel, cut off the top and remove the soft inside part to form a cup. Shred shrimps; mix them with mayonnaise and fill the tomato cups with them. Serve 1 tomato to each person on a bed of lettuce leaves with a large spoonful of mayonnaise on top of each. Chopped celery and shredded lettuce may be added to the shrimps.

Stuffed Tomato Salad

Six large tomatoes, remove pulp and fill with the following stuffing: Four chopped cucumbers, a little chopped onion (and green pepper if liked), seasoned with pepper, salt, oil and vinegar. Serve with mayonnaise on crisp lettuce leaves.

Tomato Aspic Salad

One quart of tomatoes, stewed and strained; add I teaspoon each of salt and sugar, 1/2 teaspoon paprika, 1 slice of onion, a few bay leaves, a stalk of celery and let boil a minute; add 3/4 box of gelatine soaked in 1/2 cup of water; stir until dissolved, adding the juice of 1 lemon; strain into small cups to mould. A few English walnut meats may be sliced and put in each cup if liked. Serve on lettuce leaves, garnished with mayonnaise.