This section is from the book "Hints To Housewives On How To Buy, How To Care For Food", by Mayor Mitchel's Food Supply Committee. Also available from Amazon: Hints to Housewives on How to Buy, How to Care for Food.
Nearly all vegetables may be served in the form of salad. The salads made with the raw vegetables are more refreshing and perhaps more generally relished than those made with cooked vegetables. The most common green salad plant in the United States is undoubtedly lettuce, and perhaps celery, alone or mixed with other materials, next. Endive, chicory, blanched dandelion, and other plants should also be used, as they give a pleasant variety to the menu.
Raw vegetables should be used only when they are young, tender, and fresh. When boiled green vegetables are used for a salad they should not be cooked so long that they lose crispness and flavor. Salad dressings are usually sharp or pungent sauce, with which the salad is moistened and seasoned, or "dressed." The best all-round salad dressing is what is known as French salad dressing (see page 14). This is suitable for any vegetable salad, raw or cooked.
Either red or white cabbage may be used for salad, and must be firm, crisp, and tender. Remove the outer leaves and cut the tender cabbage into fine shreds. Wash well and let soak in cold water for half an hour. Drain and season with French dressing or cooked salad dressing. Serve at once.
This vegetable should always be crisp and fresh when used. There is an old and widespread belief that cucumbers are more wholesome if the slices are soaked in cold water or in salted water before serving. Doubtless the distress which some persons experience after eating cucumbers is due to the fact that they are swallowed without proper mastication. It does not seem probable that there is any unwholesome property in this vegetable when we recall the extent to which it is eaten in some other countries and the good reputation which it bears there.
Cucumbers should be pared and sliced thin, and then may be dressed with oil and vinegar, like lettuce, or with a little vinegar, salt, and pepper. Cucumbers are at their best for salads when fairly young, and should not be used after the seeds have become hard and tough, as most persons consider them objectionable.