SALADS AND SALAD DRESSINGS
GREEN SALADS
Lettuce, cress, endive, and similar greens intended for use as salads should be carefully washed in very cold water, wrapped in a cloth, and placed in the ice-box for several hours before serving. When ready to dress and serve the salad, take it from the ice-box, wipe each leaf on a clean dry cloth, place the leaves in a salad-bowl, and pour French Dressing (page 82) over the leaves. With a salad-fork and spoon toss the leaves about in the bowl until each leaf is well coated with the dressing.
VEGETABLE SALADS
Tomatoes, cucumbers, Spanish onions, celery, and cabbage are served uncooked as salads, and should be peeled, sliced, chopped, or shredded, and thoroughly chilled before using. French Dressing (page 82) is generally used with these salads, sometimes with the addition of a little Mayonnaise (page 83) placed on the top of each portion. For cabbage. Boiled Dressing (page 84) is commonly used.
Asparagus, beets, cauliflower, beans, peas, potatoes, etc., should be boiled and allowed to cool, and then chilled in the ice-box before being used in salads. They are generally served with a little French Dressing (page 82) to moisten the vegetable, and then Mayonnaise (page 83)
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