Lettuce
Radishes cut in rose shape
Sliced tomatoes
Celery
Sliced onions
Salad dressing
Sliced peppers
Garnish a bowl or a plate with lettuce, arrange on it slices of tomato,
Spanish or Bermuda onions, and peppers. Garnish these with radishes cut
into rose shape and stems of celery cut in any desired way. Be sure that
the vegetables, which should all be crisp and fresh, are thoroughly
cleaned and drained before being put on the plate. Add the salad
dressing in the preferred way. It may be poured over the vegetables in
the large dish, passed to each individual, or put on the salad plates by
the person who serves. French dressing is without doubt the most
suitable for combination salad, but mayonnaise or cooked salad dressing
may be served with it if desired.
63. POTATO SALAD NO. L.--Potato salad is usually considered to be an
economical salad. It may be made with left-over potatoes or potatoes
cooked especially for this purpose. If there are in supply a large
number of small potatoes, which are difficult to use in ordinary ways,
they may be cooked with the skins on and peeled to be used for salad
when they have cooled. A boiled salad dressing is perhaps the most
desirable for such a salad.
POTATO SALAD No. 1
(Sufficient to Serve Four)
2 c. diced potatoes
Salt
1 medium-sized onion
Boiled salad dressing
1/2 tsp. celery seed
Lettuce
1 Tb. parsley, chopped
1 hard-cooked egg
Dice the potatoes into 1/2-inch dice, chop the onion fine, and mix the
two. Add the celery seed and parsley and season the whole with salt.
Just before serving, mix well with boiled dressing. Garnish a salad bowl
or salad plates with lettuce, place the salad on the lettuce, and then
garnish with slices of hard-cooked egg.
64. POTATO SALAD NO. 2.--The salad given in the accompanying recipe is
perhaps more of a combination of vegetables than it is a potato salad.
However, if there is in supply a small amount of celery, or perhaps a
cucumber, or both, this is an excellent way in which to make use of
them. In addition to the ingredients given in the recipe, others may be
added to this salad, such as a few diced radishes, a diced green pepper
or two, or a pimiento.
POTATO SALAD No. 2
(Sufficient to Serve Six)
1 1/2 c. diced potatoes
Salt
1/2 c. diced cucumber
Boiled salad dressing
1/2 c. diced celery
Lettuce
1 medium-sized onion
Prepare the vegetables in the usual way, dicing them carefully, and just
before serving mix them together, season well with salt, and add the
salad dressing. Boiled dressing is preferable. Place in a salad bowl or
on salad plates garnished with lettuce.
65. OLD-FASHIONED POTATO SALAD.--The potato salad given in this recipe
is agreeable to persons who like the flavor of smoked meat. It is an
excellent salad to serve for a lunch or a supper with cold ham,
frankfurters, or any cold sliced meat.
OLD-FASHIONED POTATO SALAD
(Sufficient to Serve Four)
2 c. sliced boiled potatoes
1/4 c. water
2 thin slices bacon
Salt
1 Tb. flour
Pepper
1/2 c. vinegar
2 Tb. parsley, chopped
Slice cold boiled potatoes into medium thick slices. Cut the strips of
bacon into small cubes and fry until crisp in a frying pan. Stir the
flour into the hot fat, and to this add the vinegar and water. Season
this dressing well with salt and pepper and pour it hot over the
potatoes, mixing carefully so as not to break the slices. Add the
chopped parsley last. Serve warm if desired, or allow it to cool
before serving.
66. TOMATO-AND-STRING BEAN SALAD.--Besides being appetizing in flavor
and appearance, tomato-and-string-bean salad, which is illustrated in
Fig. 8, has the advantage over some salads in that it can be made of
either fresh or canned vegetables. For the salad here shown, tomatoes
and beans canned by the cold-pack method were used. If it is desired to
duplicate this salad, place a canned tomato or a peeled fresh tomato in
the center of a plate garnished with lettuce and around it place several
piles of three or four canned or freshly cooked beans. Serve with French
dressing or any other desired salad dressing.
[Illustration: FIG. 8]
67. STRING-BEAN SALAD.--Either string or wax beans may be used for
string-bean salad, which is shown in Fig. 9, and they may be cooked
freshly for the purpose or be home canned or commercially canned beans.
To make this salad, place a neat pile of beans on a lettuce leaf resting
on a plate and moisten with a few drops of vinegar or lemon juice. Serve
with mayonnaise or cooked salad dressing. If desired, the beans may be
cut into inch lengths and mixed with the dressing, but this does not
make so attractive a salad.
68. GREEN-VEGETABLE SALAD.--There are a number of green vegetables that
are much used for salad either alone or with other vegetables. All of
them are used in practically the same way, but a point that should not
be overlooked if an appetizing salad is desired is that they should
always be fresh and crisp when served. Any salad dressing that is
preferred may be served with them. Chief among these green vegetables
come lettuce, including the ordinary leaf lettuce, head lettuce, and
romaine lettuce, which is not so common as the other varieties. Several
kinds of endive as well as watercress may also be used for salad.
[Illustration: FIG. 9]