Y
.
A
s¡
/
-
:_
,
T H E S
_ L
S
I
on
"Sall
'
?
of the
F
O R
G
O
?
'
FQ
Submitted to the
cu1t7
,
--------------A
G
R
U L T U R A L
C
I
Cr 'O L
L E G E
-
.
for the degree of
Bachelor
of Science
i
.
.{
'
Domestic Science
b"
.
Fat Russ.
E d n a
;:
`
..
.
à->.
.
Redacted for Privacy
µ._
^
«1A
Y.
.
,
.
,
<
APPROVED:'
yy
Vyy; /Qp9rt1:'e-+i.ofCl.esti
Y
i.
c
SCYriC
011..
n
,`
r
SALADS.
"Yet shall you h °ve to rectify your palate,
t An
4.4.Á
t
capers, or some better salad."
olive,
.
..
.
'
{3...lr0
'
Salads are not a modern concoction of -erta.in uncoOlç.
3.
..
.
.
"
.
'
or. cooked vegetables and :!e ;
ed plants, fruits, and nuts
.
r
,
.
'
ats seasoned with condiments ,and dressed with oil and
,.
vinegar.
:r
.,
'
Although
odified
.
.
eaten
'
they were
this country,
it
.
as early in history as the
,
:F
vest.
^sscha.l
-'here
.
the Jews ate lettuce, camomile, dandelion,: and mint
(these being know n
a.s
"bitter herbs ") aimed with oil and
vinegar.
6
either did the Greeks i^ their refinement and
.
,
'
culture for:,et
the science of fine dishes so the rich
,.,
.
A-1
were wont to have lettuce at the close of a meal.
4r it.lti rg
RC M3
c'stoy
customs of Greece in
e
t
the
of
the extreme 3rd served the salad
to
at the beginning of
a,
this arse wert
and lettuce
meal in order to excite the appei..
tite.
Again the Born
.
s
.
were compelled by law to serve
salads with the meat diet.
Ir
one of Cowper's translat.
ions it tells how
a
Roman prepared his salad.
"With _hasty steps his garden round he 'ought;
There, delving with his hands, he first displaced
:,0,1r pl rats of garlic, large and rooted fist;
The terder tops of parsley .next -e c,zlls
The- the old ruse -b' sh. shudders as he pale,
' ...; And coria,
last to these -succeeds,
That hangs on slightest thread her trembling. seeds.
',4
Placed near his fire, he now demands
The mortar- !It -his sable serve t's ha ds,
tore
rlic first,
glen, strippi l,_ all his
'
'
-
-.
o
;'.
1
-
-
cz,
'
'
.
-
_
'
.-:J 1r
.
'..
,-p
'
'
'
;.4
1
i
- :
-
,
,
1-
,
,w
r.
t,
.{n
H.
.
.
n
5
i
1 ia
r
^r
.
c
.
`
.
r"
V
l"
'_..
-
ra'
.
;é
,
r
ti
.
y
7
ì'
'
,0,,,,,
A
Y
.
z
.
4a'+
",(
t
t
.q
.
'
.r
.y.
«
.
i
}'
?o.
. rT
i
1r"
xs
.
',f i"
1
_
:
'-.-'
.
'
r.,
f
{
:
k_
-
-..,-y.?,
_
Y...
-
.
f
'
.~É
,
',
.
,
.
T
.
t ,'..=.'1.,
!
?
,
Y.
The exterior coats, nrd cast them o_ 'the. floor,
Then cast away with like contempt the skin,
Flimsier concealment of the cloves withir;
:These, searched a:Id perfect found, he, ore by ore,
Rirsed and disposed within the hollow stone.
,
Salt added, and a lump of cheese,
'Frith his injected herbs he covered these,
r And tucking his left hand his tunic tight,
Ard seizing fast 'is pestle with his right, '
The garlic bruising first, he soon ex- ressed
And mixed the various juices of the rest.
He grinds, and by degrees his herbs below,
Lost i,n. each o tl er, their oWn powers forgo,
A d, with tJ 3 C ' 333C ir compound, to the sight
or wholly green appear, r r wholly white.
The work proceeds; no roughly turns now
The pestle, but in circles smooth and slow,
with cautious hand that s r, djes what it spills,
Some drops of olive oil he next
stills,
Tn
c!-rely less,
vinegar, with .caution scarely
Then
11 the mesh= mess, s.
Ard gathering to a
Last with two fingers frugally applied,
Sweeps, the small rma.~ t from the mortar's side,
And this, complete in color and in kind,
r
Obtain's at length, the salad he designed."
c Z
,
f
,
Z
!
y
çç'
T
r
`
.
9
.
,,-
-,
,
.
f4(-1}
Y
'
'
r
f1
,
a
..
.
.
:,
.:
4
'r
-.
,
y
.
'
-,
Virgil gives us further proof in his Second Ec-
.
that the Romans used salad
loi,u1.3
rustic maid, prepare"
.
ber
having Thestrlis, a
feast for the reapers.
`
-
di
During the fourte3t_h_ century the English prepared
salads from --
'
Elder-flowers
Roses
'Cowslips
Orar e -' lcssoms
violets
_
av
thorn :-e- blossoms
Trim -roses
D
;'Y'
'
_,r'
'M'
"-
_S135
Fro-
Hop -vine -bads.
this time salads were found in the
,
lisr
EY
..,
works.
me u for Shakespeare mentions them it his
"In
F
,ÿ
,ÿ,;,".' v,
_nv,lr
'
Y
r({oTm'i't1'.s
_
found;
"Our Ta.rri-Ck''s a salad;,_ for ir him we see,
saltness agree.,"
Oil, virera", swear,
1
4.
e+_
"}
A' f
:
is
11
.
The Irish used sorrel mixed with a dressing made
-
'
from vinegar, -sugar, a:d mustard.,
_
I
'
44.Sît
'r.f
.
ì
}
;
.
'
.
-ge this delectable dish is made from cult-
this
Ir
Y
ivated plan 'ts,, wilds plants, ruts, fruits ore or more of
these
mixed
'bear..
ingredients are placed
best known
-
.d
''.heads
.
salad dressing.
with- a
A fe7 of the
.
various
rider t
.
'
Wild pla-As-
Cultivated Plants --
L
L,.
Water-cress
Dandelion
Lettuce
,
L
Es c r
,x
rol
}`-,
,-
d.,
"Chichrÿ
f
'Endive
t
..'
`-{
.
,
"
.
Fruits-
Orion
.na
.
gears
'asvirtium
'
"
.
-
'
Pears
Lelors
P9C*'s
Peanuts
'Almonds
Hazelnuts-:
.
Eeats_: J
6
.
s
.
"
Salmon
Shrimp
Lobster
Sardine
Oyster
''
Chicken
.'Turkey
-*Veal
Fish-
'
-
.t
Peaches.
;
Walnuts
l
as
pireapples
Berries
Cherries
<
.
.
-
)rag es
-
ruts-
.
F
ST
,.stard
Pepper -grass
Celery
Tomatoes
-; .. Cucumbers
,' Radish
4
D
-
w
.
'
'
ert
'
.
Left -overs
'
Salads
o
ra77
all meats.
be classed under four divisions namely;-
First
:orbs
.
.°:cooked
Alo:e
.
,
r,
;
,
"'
4
-
Dre1)01
oiled
Preach
'
3:
,
-
,
'with l3tt'lCe
_
.
'
°
.
V.
i
,
Second
*
'
J
.rlywyyal KS
.
['
.
`.
'
_+
._
Y
1=
e'
'
-.
-
A
:x
í
t
Dressir
Boiled
Cream
-
3
,
.
,
[
.
J
4..
'
.
..
r
.
La-rer.Y:aise
e-fo'i' datio:-
T .g t,
'
lrì,ts
'-+s
V
Vegetables
r,k ed
7! c o
y
.
r
Third
,..
Lettuce as fourda.tioY.
Cooked
Vegetables
Potatoes
Asparagus
Beet
Cauliflower
Rice
Bean
`
Dressing
':a,yo raise
-`
r
French
,
-
'.
{
r
.
'
-
Fourth
Lettuce and celery
teat
Fish
.*
u, datior_
-f
Feg
r
Dressing
ia.
.
onna.ise
.French
.
this outline it
i
seer
is
.
Physician, said,
.
.
celebrated
salad plant ard as 17a13n,
r.
W.
lettuce
±
t).'
~
0t.
..
per's
"the philos
the
l:
l'[mai`''..
4
recin,'`
'
'
or wise man herb".
Taking the food valve ofsalads= into consideration,.
they are not high i_
a
,..,7trimAr.t
but rev,irt?^eless. -they
}ti?f-1 bacllse of their cooling. properties,
are healthful
.
a^.
salts and
-
-,
in
acids,
and
other
the salads this is re-
ea
3
a
r
.'I1.i
v
,.
miner-
cot din?n'.s.
loos'
The cooked vegetable
the r17-.erta salts while
.
;t
a
.
rsáad.
'
F
t
r
4.
The
,three
salad
a
of
"lins
<e to have them;
Penithful
Properly cooked
Dressing well
^..
A
'
- ^
vs:
etables
mixed or cooked
Fresh and , crisp
,
.,
,
+
Economical
w -..
'
>,
t
f
.
_
A
is,
g
..
+
.
..
: .
-e
,
rse of left overs
Fuel values
O
dressing
i=
a
1
.
r
4:
-Attractive
,
Attractiveness leads
;
-
the L;
I-
:
making
re',so.1
the
salads,
swill
±}}^
a
ftrmer
the
be shown by
The cA: :silos
structure
-.
harder
a.rd
a,
=
the
plants
your;-
': wall, chemical analysis shows
XT
meY
`
in
i
,f
ored,
«no
varies in
the potato it is loose
while in celery the wall is ver: touch.
being
Salads are served as the main dish,
:va Stables,,
from
fruits,
o,r
-
made
o
meats,
S
,
"
.
.
is
animal tissue.
..
and
.
v
The cell-
carbohydrate,
a
-'-at
the).-
-carbohydrate
be
to
it
substance
should be used,
structure.
different plarts as
.
.digestion...
to e$s-,
at
1,1
~dheon or supper.
_
simple salad is served at di__rer.
A
Often a fruit salad
takes the place of a dessert.
Conditions
I
ir-
All ingredients of
Salad -makin
salad dressing as will
a
'
asthe utensils should be placed on the work table before
the
salad
occur
'
'
i-
II.
.
mimed
1.3
ir-
order that to
i
,
t
=ption
may
miring.'
the
rear vegetables---7"e
.
4
y
.
i
.¡
.x
+
sn
.
r
4
vegetables
'
4
Yr: 1;3-
.
'
r
should be green
.
,
.
,
i
.
..
r
r.»x
..
.
.
.
Y
,
-
'r
w.At
,
ti
.
^
.
'
--,...
V
,
After
,and crisp.
.
should be
d:
i
being
«r;
place
carefully washed all vegetables
-hen ?put away ir a cool
ed in .a
. 7qoth
,..
ti
'
.If
`
until time fOr oervir.,.
y,
.
.
the vegetables are
.
.
"
.
wilted place them in cool salted water and
*
they
will
revive.
,
III.
.d
Meat
"
should be cut ready for use and put
fish.
in a cool place.
these.
Y
Beat and Fish.
'
lrerch dressir7
A
is
used to marinate
before serving the meat or fish should be drained
from the rrari°ad.e.
The salad dressing
IV.
is
to compose
a.rd.
the salad are to b
other ingredients which
1
mixed just be *orotime
-
for serving.
Dressings.
a,Yo-ra.is-e
l
oil to
lc
egg..
1
-
y.
TTs
Vegetable salads
heat or fish
Fruit
't
.
Cautions- in mlkir Add oil drop by drop
Curdles-,,s, extra egg -yoke.
-
'
s
,
.
Lemon juice is used in preference to vinegar
Served
.
#
-
F'
.
Equal parts of 1°a yoraise and whipped cream if
not font of olive oil.
Cream should be added just before 'serving.
:
'
Spanish proverb.
.
_
.
.
.«,. '
1
IF:
ÿ
ed;
J
..
'
-
s
.
-
í
"Th make a .good salad, four persons are requira counsollo
for salt, a miser for vinggar, ¢ s
,
.
.
40`,
'
e
r
1-
$4
_
i
.
-
v
'
'
s
'.;é:'ü-
.
.
.
.
.
.N
': ;
_
Y`
LL4,.
4.L
'
-
,
r,
_-.:,R.-..
ç
spendthrift for oil, and'%3fJ 3a» to stir alto -nether."
tF
French Dressings.
virus
times olive oil as
2
Use..'
Marinade.
J
;.
-Salads are rot a food of nutriment but is is
,
heatlf,l because of Mineral
.
-
,.
n
.
.
diet.
g;
r
r
°
r:
diner.
'A
`
!2
dietitic
vlue
with
'
r,.
Salads are served after the meat course
'
except w-en. gMre is served the\ with the game.
Z
:
Y
"O»
.1
h
rbacious treat: `K
1
i,
.
1..t
i
.0.;i
, °¡
y,
_i
i
T'would tempt the dying anchorite to eat;
sack to the world he'd turn his'
,
.
And plunge his fingers in
.
the
ti
gout,
Fowl
,;
J
}'
^7
-Serenely full the epicure would say,
Fate can rot hurt me
died today.
have
d
.
11 -
!.'t
,.
the meat salad b3irr served at luncheon or
supper, while the lirhter
`'
-
,
And salads sh ld. be servedat every luncheon trd
,
t
.
/
dinner,
..
they contai»
ness properties -- variety they give tta
cóoling..,.r+d.'. cr
°
alts which
_
:
,, i,'ß';' ÿ
ac
.
..
;
=S
'-;r
--
r.,r
,
.
'+
,z
.}
J
A
r
s
EGG SALAD.
44.
r
}
h
+l
1
'
r
4
7
t.
+4
/
*
SV
`
f
;¡.
..,t.
-
.G.ti
.
-f'
S
.0'
Q
r
..
`1}'».
A f :
..
a.
n
_
.
Le.rs°l?.erite
Salad.
e
Fn
ci,.l
Banquet
tr
People 75.
hard. boiled
75
eggs.
Dressing.
salad
2qts.
,,
i
Method a.
Put
eggs ir cold
ter_
minutes
water
-.
cook
water
let
i' cold
Remove, put
vater.
ir boili_r-;
come to boil and
: ;.
water.
in half. and
cut each half
.ii
four
very
Take the woks: sod cut
,
Cire.
.
.r
y,
,r
'
r.
eight pieces of
,
:a of
a
TMs!,
i-
placed
placed
°
rite.
r
o
.
0
'.
yoke,
:
'
a
1*7.7n
of
.
.
.
olives were
'nwo
.rite.
:
chop 3C1 yoke
two +e.
'e
-p
TY+e
-";3o
served with it.
.
'the petals
- rose °t
t'-e
table spur
the ce ter.
beside the
e
.
n
top o'
0
.
pie plate.
or,
white of eJL to r
.
was placed
.
the
.......4
o
r
Place a leaf of let t',c
_
-.
oblong -,pieces.
r
V
Cut the eggs
'Whet cool remove the shells.
salti
"e
-aloe
,
,
,
lYA!yers were
`
1 Jt
.
.
A
6
.
.
`
--3".'
-0-
ti
i
},
ti
..
"
1
FISH SALAD
FOWL 'SALAD
i
.
.
.+
.
1
4
,'
,«;
i.
tt
1
1
'¡.
a
.
.
ir
-
.
.
/,
K,
.
x
.
q ;f
nr
:i.
4...;,
'
.
p
¡.
0
A.
.
.w,
vfiY
+ Itt
;o
.
>
-
5tS.
.
w
...h
.
.
4
'
`
M
' ..ta.
.
'
i
*
"
t
.h
.
V
S
r'
.'
q
'
'
_
.. ,
;
P tk`..
a
lt
'
.
'
c'
" i'
e
,
c
;
1
J
r
-
i
aAt
t'
,
ff.
+`
a
.k
F,
.
..
.
,
,
..
T
..
Sardires or Lettuce.
4 c :s of sardires
lc shredded lettuce
aTcL :.a.isQ Dressi
2c
....-
'-
'
-
2
r
Arra
cr ? sDall
,
sardi' es or a leaf o' large lettuce
place
leaves.
sardi °es, tñe
v.
1
T cf 1'a-c}
aisn or
'
the
put the shredded lettuce or this,
agi
.
place
1
,,ais,
T of stiff 1.ayo, i
Serve at once with
lc olive oil
3T limo:'. 'dice
2t vi°-egar
r.trd-boiled erT
1 t r-,sta.rd
it
3'
lt
su a r
bread.
,uttered brow
3 raw yolks
°
top.
iS? Dressing.
Ea.yo
1
o.-
-
4
:t
1/4caye e
1%2pepper
r`
Ili dry
The
i
'a.rd -
Er3dierts tog t?^er
oiled
'egg
mall bowl.
a
i-,-
Add raw
smooth.
is rubbe('.
-, y
1
Add cil
yolks and beat well.
.
.v
ely with limo'
;
.
:uice.
small quer titles alterra
,
4k
.
-
,
Lastly sea,scrirg and
1-ix
i°
vi7 ega.r.
r
with ore -half pt. of cream.
COST
5.
4 cars sardires
'
.50
.
'
.
,
.05
ettl?ce
.083
1/3 dcz. eggs
i
A
res
'
á
,a.
,f ,
Y.
'
y,
.
r
.
_
A'
,
.
a
i< t
a
r
!
á
1
}
C ^i
Y.
Salad.
cke
Cc chopped chicke's
lc celery, chopped.
s
1/2
~'
celery, and nuts with Fre-ch
placed ir a -dish Pa.rished with
Fix the chicke
,
.
Dressi.
;
chopped.
-uts,
c
This was
celery leave.
s
French Dressing.
"
Y
salt
7T olive oil
1/8 t pepper
1 /4t
gradually
X
'
mixture
°
r
,
nixing,
After
,
1T vi
(re table spoor
vire
,
v
rotirted.
.,
,i_,-tes a-d add
'stirring
gar,
vinegar-
slightly thicker ed a d
is
a .few
stir the mixture
rapidly nr til
,,
rot be
car
t
i
Cost of salad.
,1
,'
Celery
t"r
Chicke'
.10
<,
1J
-
uts
Olive oil
Vinegar, salt pepper
..
-
.10
.02
.01
-
y.
,
"r^-
F
"
`
.4F?
°'umber of people 4
Price per
capita
$.12
_
-
t
1.
r
1.
_
r
r
e.
a
rh
1
1
4
_
,
n
.
.
-
+
:¢
'
ÿti
:
-
'ai }`...15-7..i..o.
n
1tJ
a.4
1
'
VeF,etrble Salad..
}
.,.
1
.
,
.
1
a
.
Y
Y
t
'
4`6X
'
ss.
.,l
c
.
r.
}~. t
i.
*! rw
,
,`
T
e a..,,,
S
.
1,
+r
`
-
11m:
4
:`r:.
.
,
x
s
Ss
f
.y
v
3!
t
s
A.
<
.
t
-
'
}
r_'
4
f
-
1
t
'
r
Y
.
+r
+:
.prjr;t
,.,
ur..
a's
,
.
{
.,
n_,:ei.4.:? ia.;i.ì.
. --er
r.
;
.
.
ì
..s
.
ÇP
'
i
~
su,
S
s.:
-
i:
; es
.
Jt
,
¡,
t
M
C,
Asparagus Salad.
1/2 bu ch of a ^para
}
salad dresoirg,
lc
aise.
i_ayo
x
G= r
-
ish the plates with lettuce leaves.
stalks of asparagus, placed
`
i:
nspara7us.
,.
.ü
r-
r
,
.. -
.
M
A slice of lemo-
.
very attractive.
ay
'
.
.P.:
.
ctti
was rade by
it was cooled.
T".er
1/4 of
2
.
iw.
i
The lemo
,
°
t
-
ri-P;
follows;
It salt
-
It su er
''lice
1/4
1/2
dry
;
S
It mustard
'
vinegar
t:ix
.
}
.a
ch slice of lemor :and
was rade as
hard boiled egg- yoke`.
raw e g yokes
/2colive oil
T lemo=
.
- °.
:
r:
The salad dressi-
1
2
..:
3
^
removing the pulp.
1
z
is
Previous to this the asparagus was conked ir salty
water until tender.
R
-
`
.
t
t
pepper-cayer-e
pepper -white
redie, is together --the hard boiled egg
i
yoke is rubbed smooth, add raw yolks a,d
8,d beat 11-til the
eggs are
e
light
.,
e,1 ow
.
lettuce and 'ut Salad. '.
12 qts.
.
5
5
nts
qts.
:
shredeed lettuce
chopped ruts
ma^o- else dressi
g
Method,
Wash the lettuce leaves carefully, fold tr the
A
t.
dle, crosswise,
a.-.d
large roll, close to
cut through
a
mixing
and with a sharp knife cut
-
i
i-
the fold.
nisi.a1
Fold a
hoard with the left ha a,
'arrow ribbo
s
.
'
-,-
d or the lettuce place two tablespoonfuls of Eayo
rind
-.aise at o- e side of
:
lo
ring made of
a.
t
e
i
rot more
.
,
}..
.
-
.
than
fourth
0 e
iì
ch wide.
r
'
,_
i
+
-
ra
chopped
the lettuce,
21.x
uts
(
..
`*:.,,espoo
o_ e
Top of salad)
o
This was placed
thoroughly.
fished with lettuce
,
.
ved
d 1apr
a.
to put
wise dressi-p;
rieplate previously
o
Four t&olespoorfuls were ser-
leaves.
1:ayo -
.
'
Dress i
t+ise
-
19
-``
t'i
;
yolks
er
"1/4
'
9t powdered sugar
It caler -e pepper
.
-
Method-, -
'
y
c
'
..;
-
-
w
1.:ix
beat.
dry
; Add
the vi
w
.
r
,:
.
i4
,
beater eggs,
redie~ ts, add to the well
be°
ti
vigorously all the tire
y
Too -,much stress ca'
rot
until
be laid
mixing
Add ore quart cream -. That before
the above.
lettuce.
,,.:
Lettuce, 75 bu-ces .
'.
1 1/2 dcz
Eggs
11.50
1/4 f7-al
Cramp
,
`
' '
,
;:
'r
_`
..
_
;
3.00
:
tuber present 225
Price per capita
15
3.00
,
:
1:ustard
.18
.385
+X
apt.
Olive oil
Salt
'
.
uts
y. r r
3.45
at
,
vi
a-d
the olive oil drop by drop alternately with
Cost of the salad:
°'a.l
.
t.
v
:.
'
f
Te ,ar; .
with the
c
~
,
thoroughly bio.ded.
or
*°
egar
olive oil.
vi
c
13 1/^
T
.
each plate.
o
9t m-stard
12 t salt
.
r-
í
u
'
_!.
savi~ g:ëóa :hh
j.:
.
02
.
01
0.285
"
-
:
.047
or
.
.
ti
a-
_
.
..
,.
'
'
4
.
2
.
2
.-
o
-
-
.
+.
F
=.
Yr
F
..
"
1.1FTiT'I+
,! .T'
..
t
r
t .K
rf
ex
.
'
4
LETTUCE
'
D
7;7;r::
'
.
\ ,.
,
;
Ttm
?'
!
ì
\
3ï?
A'
_
7.
1
a
°.
{
_
#
Am.
'Í
,
SALAD.
Serve Sg people.
11 bu-ches lettuce
.
\
lbs walr?st (,,. shelled)
3 pts. Salad Dressi.
1
g
..
,
.
,shredded
The lettuce leaves were
-`
this was nixed
with the boiled dressi
a d served or
;
lettuce leaf. O. top
tul of chopped ruts.
with
.
spot
t
t
pepper
salt
salad was rlaced o-e
1/4
c
1/2
c
3/4
c
water
milk
vinegar
flour
{
r
dry
rip:
gredie ts, add egg,
1.
vinegar alternately..
the:"
Teat thoroughly.
it
is 'otter to cock
It
z..
1 A'
1/2 t mustard
3T
n.
Dressi~
Boiled Salad
1/4
1/4
each
of
,
plate gar' fished
r
\
on
.
.
cor stag tly.
water, milk,
Cook
double boiler
trick.
til
a1
and,
stir
e.
if
Salad.
Cost cf
_attune
i
, .40
'
4'al,uts
Seaso- i~ g
1/3 doz. eggs
f
4
1
pt. milk
2
c
vinegar
.
^
.
_
,_
.
.
,
.25
.05
.07
.025
.075
.R7
.
.
k
,
`
3e
.4
;:S ?.
,P n+'
..r
4
e.
."
x
.
.
,z,
o
b
'
c
,
w'
r\
.
`.. ;
"
S 1
,
+ 1F
.
,
,
x, f
5\
*
'
r
.K,.
( e !
)
,
°
`u
e..
+
1
..
`
y,.
.
\
V
A
-A'
f
.
.
r
,
'
,.,,
<
.
.
4y
+.
t"
-
y'.
',
r
.
.ny
`
c
,
.
:afe.
.
_
.
t-.
f
'
+
e,
-
.
c
E.
La.'
Quet
t
F
.
!
''ay
175 people.
22.
Tressi
Ì.'ethod!_ "
.
'
t.
Placed
'
,
t'^e
tomatoes and cucumbers
.
Let sta d four hours.
¡lice of
water.
,
.
:
er -d
;The pulp
were the cucumbers a'd this
a.s
salted water.
,.
'
äß^d.
.s
vv
.;r `1,.
re-
placed
cut irto
11
Just before serving this was drained from
ice water and mixed with mayoi:
4
The shells were the'
ice -water for 2 hours.
i
i
the stem
move the pulp from tomato shell.
cubes
aise.
ice
t "e
This amount was
.
-
found to be insufficient for
the. ,,,r )er
to be served
so two quarts of sliced lettuce was added.
ful was placed in each tomato shell.
spoor_ ful of stiff ma,,c,
0-e
'
blespoc --
"'itha level
table -
aise or top.
The tomato shells were placed e- lettuce ?eaves.
t
Two saline crackers were served with
wi-h this.
':'.ayo-
;
raises.
Five tires:
hard boiled egg.
3 raw yolks
1 t mustard
,
1 t daft
1
.
with
it
;
;AO+.
n.:
tr
fr
prior.
a bowl.
Thar the hard- boiled
Add the raw yolks and beat
M
-
the crock, which you wish to mix the dressir;
smooth.
*
.
1/4 t caTe-_, e
1/2 + white pepper
1
1/2 c olive oil
2 T lemon ,uice
-t Vi' 9R
Mix dry ingredients together
7'Tb
'
.
.
175 Tomatoes.
24 cucumbers.
? qts. Ya7o aise
placed
y
.
.
,
Tomato Salad.
..
.
,
.
'141%è
. i <..
zS^` ti
,
u--
.egg
is
ribbed
til it is light as
,
i,,í
,
&
_..
.
;
,
':
-4
3,
.
r
-4"
Add oil
a feather;
,
juice
lemon
orcS made
1
"-
and
.
lastly
and
seasc
.q'la'
i
tities alternately with
the recipe.
salt.
fort :d
quarts
Two
that
of
insufficient
cream Tare
le? o
a -hale
o:
+
- -'
whiprec. each
servi
arid. this mas added Fist before
a separ' `e bowl
It was
girl
g and vi egar. ' 0-e
all the dressi.,g there was
I'
{ice
snail
i
of the Dress? ir'g would
beer
ha.v,3
N
a
'plenty..
,E..
Cost.
'
`
.
_
.80
2 qts ^rear
15 doz Tera,--oes
2 doz. cucumbers
2/3 doz. lemo~-s f
,
.20
.02
.32
.
Vi? egar
2/3 doz. ergs
Olive oil
Lettuce
1.25
1/10
~altir es wafers
.10
.90
1
A.
.
Dry mixtures
x
,
w
r
k
:
i
L
^l
t
.iY,
N
i
i
-
t
r
r
,
,..'yp..*
1
j
r
r
4.
1
,
t
r
x
r
-
F.:
IcS-,.=~n
.
.,
.
'f
X
,
4.
.
+.
Ax,
c
-.
.
'
.
FRUIT SALADS
.-
,'
'
..
-
Y.
...
.
.
.4'
.
"
The fruit salacs, which cn~ b e rade are
All fresh fruits n-d
earl77 all
ed fruits are used
,-
cli
,t
salad.
ir.
-umQrahle.
i'
.
.
,
,'r
1
>.
-
The .dressings used are:
.
Cretl^
"
t
;iiÿCYYaise
Polled.
'
t
r
3
6
.
^
.
s
rt
+
ip
4
'
r
..
é
-1
'
i
Y.
/r
isi
,
a
.
.
,
:
1y
t
,
t
r
"
F
., r
r
'
{
.
.i
-
.
t
!
.
"
r
^
..
.
iT
.i 4
N
.
xv
f # It
<
.
V,
+
'
k
. ':t, r
1
i' d :
. a .v
u 1 v.',"
:
'
A`
IS
"
.
r
'
h
N
Y
.
4
"
.
,
t
,Y
6
.
."
.
.;
*
t
tgp
$
xy
4
.
"
«F
Y
r
ti±
A
'A a
x
iL
+.e,
:ï
t
.V
t
t
A
,,
r
,
;
r
ti,
w
.
r
,t.
"."e""
t
M
.
(i
.e-..._z ,T
'
(
[:
i
r
,
_
.--r+E
- - T-f!r
.w
Waldorf Salad.
-
6
6
.
6
1.
'
chopped ap"les.
celery
qts.
12
t.
ethod:
ruts
a.yc
2
.
ais4
nr3ssi
cups of apples,
1
eg,ll,
cup
wi'ti_
repeatedly 'until
all the salad was
Served
1
This w's dove
dressing.
mixed thrroughly
c
mixed.
Red Apples shells.
i
-
-
Apples were cored a-d the pulps were
T e
skis..
M
"
.'
apple. sells
.
.
a'_
.w
oò#1
-table
f
. .
f
o
e
saltine
r
9
t
12
9
t
t
1
t
salt
2.ayo
-
Dressing.
ai se
Fix
r n
yolks 1P
1/A c vinegar.
"e
.,7 1/2 c olive oil.
er
..
dry
i
alter ately with
added they
together,
-.red.ie, is
7Th-e-
t
Apples
Celery ..
ruts
Lettuce
Cream
Olive oil
"
.
T
Er
Q
',surd
_
added
vigorously
until
all
Yore salt was added.
ar-d
added to the salad
`'
.
'he cost of the salad is
'
T
.
a
.
lust before maxi
the well beater
.gradually
several minutes.
Two quarts cream wiLtscwhipped
dressing
.then
the oil was
the vinegar.
'peat
`
.,
,,
°4.
90
r,5
A
z;
2.80
1.75
1.40
7.50
.70
ti
,'_.*
t4.
,
-^_
w
d
"
'
.
'
yolks were added.
r
.
1
powdered svflar
cayenne pepper
'
is
.
The shele°ch f7hell.
.
.
.x
Served o- a pie plate with
retard
*
f
'
Large
i
wafer.
.,
r '
lettuce leaf.
a
y
c
.
of salad was placed
was placed or
}
'
..
i
.
\
x
out to the
.
were placed ir cold water.
(
r'
cis
,
J.
:
cup .Tuts were
1
..:.;
---
..
.
.
.
a
`
Fait
0.7
Powdered su -r
Sa1ti'd wafers
.
.
ì
.'
`~i
.
pr4t
people'
'urber of
,
)2 . 93
. '
.
.
.95
"
.
.-,
'.
255
Price per capita
ti
-
.089
,
s
1
.'
.
r
ti
,
s'"
-
`}; ;
'`.
x
,
-
y.,,
:
.
r
,
.
,
`
1
71t.
1
pt.
celery
:ruts
f:
'
Feb.
.i
g.
',
.
,
20
F
,,
1
.t.
'
+
"
,
f
7.--
Y
celery,
c5'
M
.
1 T.
the:
,
'.
nixed.
.
-
Served in Red Apple Shells.
Tablespoonful
`
Eix all the ingredients in
:
same manner until theroughl
One
.
_,
..
dressing.
T.
1
r
.,
,
Two Tablespoonfuls of apples, IT
nuts and
,
_.
{ia
Laycnnaise 2ress1
.
m
3
'
....
:
':
"
g
;
chopped
qts. apples
2
':1 qt.
'
:
K '.1,
;
ï
Domestic Scierce Class.
.
'
'
.
WALDORF- SALAD
.
.
_
'~
was placed
each
i -.
. This
shell.
was placed on a lettuce Teaf and served with two salt-
ine wafers.
.
'
'
,.
.
.
.
Mayonnaise
1
1/`)
1
1/2 t powdered suLar
L
f.
Dressing.
eg;
"oak c,
3 T lemon juice
1/2
t salt
_
.
.
mustard
1
t
d
' '
-
,
.
viner
T
r
2 1/4 c olive oil.
3
c-enne
''
The method explained in previous salad.
periods. .(
Time
f..
,
.y
.
.70
.95
-.
.40 -.
.25
.20 -.
.*
.50
.10 '
.0"5
Lettuce'
Cream.
Olive oil
Eggs
Vinegar 1juice
Dr-
T,
i
nt3. ¡J1
`
'.
't
._
;
---
2
`x
.
`_
-
Slice wafers
:
r
.15
O
-717-TO
Capita,-
Price per
1
Jr'
.
, ,.
"umber of people 35
.094
.7
,
.
;.
.'.
4 hours.
.
+s
eri
k..
until serving
Apples
Celery
T.
.
.
.
Time
Time
.`
F
i
;.
¡
\
S'ri.
P% +
,
i
,k
.
...r
4+.w
'f,
..
¡"
c^L.,
ti
a
FRUIT SALAD. '
.
'
4 people
:
.
{
..
.r
2
2
Oranges
1
bunch celery.
Barn.
f
.r
'
.
.
á
'
I
s
-
i
y
.
Cut the oranges and bananas into cubes and cut
'
the celer17 in small pieces.
Serve after thoroughly
,
,.
mixing the fruit and dressing together, in orange shells.
The orange shells are made by cutting the oranges inthe
f.
The dish used is a
placed on lettuce leaves.
,V:
ti
,
'
:
,
r
.
t
Y
,
,
'<i
,
.
:
.
'',-.
`
r.ry
Sf
.
.,
'
.
Y
x
, {
y.+!;, ,.,4¢
x y
e
Y
,
6
s h
A
y
plate.
ride
.,
-
x-;;yt
Salad Dressing.
}
:
,e t
.. Juice cf one orange.
of 2 lemons
°`` Juice
, E,g -one
Su ar --1 /4c '
Cream 1/2c
.
,z,;,l:
F+w.»
4
These are
center and removing the pulp from the shell.
7
w
.
.
Z.
..
.
...
'
.
,
,
...
.
.
l
Be t the juice of orange and lemon with egg and
_
'Whip the cream and stir
add sugar and boil until clear.
thoroughly in'o the mixture.
}ccocl.
Set
seed.
f
J
Cost of Salad.
Oranges
Lemons
'
1
1,^,
,anan s
Celery
Lettuce
Made in February. '¡i
,
4 doz.
doz.
1/5 doz.
,
`,.,
-
.1-
as
f'
.033
.007
.05
Egg
Sugar
.
Cream 1/2 cup
.
.10
.05
.05
.10
.05
47.44
-
'umber of people served 4.
.11.
price per capita
'9
f
-
/~
.
.
.
.
b;'
?'ix
into
''
--..-,--v
---7
.,
P
f
.
...
.
.
-
,
.
.
,
:a
-
.
'
..
!--
f
s,.
,
.
n
'
''.
.
.
`
.-
oranges/ bananas, and nuts thorny, h17, then
x the
akroi
FRUIT SALAD.
lc chopped oranges
lc chopped bnanas
lc chopped walnuts.
'
.,
i
.
.
-.
r
,
add the dressing.
Serve in Orange shells, banana
.s skins, making them
let
1y
with lettuce.
.
;
..
in the shape of a boat.
hep1te
garnishing
,.
'
_
r
)
^
"' course
'
-
'
Á
This should nct be
mixed unti just before serving.
Salad Dressing.
L.-
,.
,
r J
vinegar
cream, sweet or sour.
mustard
flour
h
1 whole egg
1T sugar
1/2 c
1/2 c
1/2 t
1/2 t
<
1/2 t salt.
,
'
..-
<
'
z.
,.
-
Lix dry ingredients add the beaten egg, vinegar
and cream alternately.
Cook in adouble boiler, stirring;
-
constantly, unti thick.
3 oranges
:
-
bananas.
nuts
1/2 c cr,em
1/2 c vine ar
..
1 egr.,
Dry' In
-
'
.
-
.;
'.r:
.
redi eats
.
-
.
,
r'
i.',`,
.
Price per capita $.08
-,
,
,
$.402
JK Y
á
5.
-
-
Saltine wafers are usually servedwith this salad.
..,
a
-
.
p
'r
,
,
'
.
.1}.a
6 ..r4"
.ttik,,5re3:7Ls:rf.i
,
p
at,
+
:
r. 'rF.
.
9;
i.._
.
+..
{
Plumber- of people served
{c
;-
:
.
;
4
;
F
.
.
.10
.075
.10
.05
.02
Ov
2 t.
.037
'
3
..
:
Cost of Salad.
.
.
_C.
,.
r
.
-
..
.
Y-
}
.
st,
{
:
r
m
-
layers
Mx
r.'
ys.
x
s
.
t
.
Ír.!
!
rr
At
.
: A :..y
4
,'
;a .
6
í.:i
h-
;.
.-
Dressing
1
.
-
.
.
1
,
!1
.;
' 1.
J'
,-
,
:
.
*
v !`
}
',
5+
I
'
.
.
:
into cubes, also the walnuts
the two with the dressin
ma:-
be chopped.
and fill the orange cup.
teaspoon
On top of ri xtvre is placed one
of dressing.
This is placed on a plate garnished with water cress or
.
lettuce leaves.
,,
<
.
DressiYg.
1/4
1/4
1/4
1/4
c
c
r
t
'
vinegar
sweet cream
mustard
flour
1
r'
e
egg
1/4
1/4
.,clk
,.
t
sugar
t
salt.
.
:
:
*
Beat the egg light, add
-
and beat, then
Pour into hot vinegar and cook until
cream and beat.
it
a
.
..
-
begins to thicken, stirring continually
Pour over
tc thicken.
salad and
unti
.
it begins
mix with the ingredients
r
when very cool.
0
,l
fk
COST of Salad.
.
1
s
"a
{r
"
'
'
',
,
(
1,
L
-
,
,
'
Oranges
Vinegar
Cream
1,
^
.085
.01
.025
'
:
Egg
'
"
Condiments
.01
.01
P
1
Y
r
a.
Lettuce
'w
.
t.
%,
'
IVK
*.
of people
Price per capita
>_
n1
'
+
.
-
-
`
.04.
''
0
j
r
.í ß
:
1"
l.\
P
1^
3° :....
..
,.
.
"
F
11
,
Cut the oranges into halves remove the pulp, chop
.,
'
,
s
'
'
the
,
.
.
18 walnuts
_
.-,
.
-
.
-
,
c. Cream
1/`'
`
.
1/2 oranges(large)
1
`
,
ORA "GE SALAD.
.r
I
.
.. .
.
_t
4as.,",r{,ix
f
..rye,,
t
.1,
+
y
O,
.
i
t
1
t
4L
S
F:eferasr_ce
Books.
}
Y
"Food Products of the "'o~ld"
'
ary
P,;
Green Y.D.
E.
r
The Hotel World, publishers.
~
w
'
b?;
Chapter 23.
x
'
',
"
P
Handbook of Domestic Science" bT Lucy Langdon 'rillitms'
Wilson Ph. 7.
'
.
.
;.
Publishers The
.
Y
'_zc'.:ller. Company..
PP 203-1rF
-
'2
.
c
.
.
,
,
Chapter
,
X.
,<
-
;::
,
..
,
,
e
tte>.t
Y
z.
"Salads, Salads, and Qhafir -dish Dei ties"
b7
'
.
,
Janet McKenzie Hill
+' n,
{ sf.:
¡y
1
.
á
-k
T
-
t
y
a-:
..
$
Little, Brown end co
.
ì
Publishers.
.
s
o
AA
1).
^
y
n
,
..
á!
3.
dt. "
¡S
7
Y
{,
t.
r
í
4
`
.,
X-
-
,
r
r
:'.
`r'.
e
t
'
.
I,'
tG
.
r
'
i