Although salads usually contain no flesh forming or heat giving material, they are valuable because they introduce into the system large quantities of saline mat- ter, which by the common method of cooking is generally removed from vegetables. For this reason they are of much valuo to the poorer inhabitants of our towns and cities. They should-bc cleaned very carefully so that no parasitic animals remain in them. The vegetables are best used when freshly cut, although some of their fresh- ness may be regained if the litalks are freshly cut and placed underwater. The salad dressing should not be added until the last moment. The French and Italians seem to best appreciate the value of salads, SALAD DKESSINGS. FRENCH SALAD DRESSING.— Mix 1 saltspoon salt and ^ saltspoon pepper; then mix in 3 tablesiDoons salad oil slowly, and 1 tablespoon vinegar✪ French Salad Dressing, and pour it over the salad. If liked, ^ tea- spoon of onion juice can be added; some people also add 1 teaspoon of made mustard. Lemon juice or tarragon vinegar can be used instead of the vinegar if preferred. For a French dressing the standard proportion is to use 3 times as much oil as vinegar, but some people use as high as 6 times as much oil as vinegar, and others as low as ^ as much. Tastes difiPer, and these rules are all variable. MAYONNAISE DRESSING.— Break the yolks of 2 raw eggs in a soup plate, beat smooth with a silver fork, and add oil, a few drops at a time, until it begins to thicken, when it can be added 'n SALADS 205 larger quantities; but the stirring must be kept up constantly, and with a rapid motion. When it grows thick, add a few drops of vin- egar, beat smooth again, and then add 1 teaspoon of salt, a level saltspoon of mustard, and a dust of cayenne✪ Mayonnaise Dressing. The vinegar should be added a little at a time until 2 tablespoons have been used. The amount of oil de^Dends on the quantity of dressing required, but a scant cupful will be an abundance for an ordinary salad. Should the mayonnaise curdle, or crack, as it is called, take another egg, add oil in small quantities until it thickens, and then stir in the curdled mixture, which will soon grow smooth and velvety in appear- ance. Take special pains in hot weather to have both ingredients and utensils ice cold. To color mayonnaise, lobster coral will produce a bright red, and spinach green or chopped parsley will color it green. BOILED DRESSING.— Take 1 tablespoon of sugar, 1 tablespoon of mustard, 1 tablespoon of salt, 1 tablespoon of oil or butter; stir together until smooth, and then add 3 eggs and beat well; add 1 cup vinegar and 1 cup milk✪ Boiled Dressing and cook in a double boiler to a smooth paste, stirring constantly. It will keep 2 weeks in a cool place. BOILED DRESSING No. 2.— Beat 3 eggs well; add | cup but- ter, 1 cup vinegar, 2 teaspoons lemon juice, 1 teaspoon salt, 1 tea- spoon mustard, | teaspoon cayenne pepper; ✪ Boiled Dressing No. 2 boil until thick. CREAM DRESSING — Rub the yolks of 2 hard-boiled eggs fine with a spoon, stir in a tablespoon of melted butter, ^ teacup of thick sweet cream, a saltspoon of salt, a dust of cayenne, and vinegar enough to reduce all to a smooth, creamy state✪ Cream Dressing. Add a little mustard also, if liked, and pour it upon salad when ready for serving.

AI-modernized reading of the original text

Although salads usually contain no flesh forming or heat giving material, they are valuable because they introduce into the system large quantities of saline matter, which by the common method of cooking is generally removed from vegetables. For this reason they are of much valuo to the poorer inhabitants of our towns and cities. They Should be cleaned very carefully so that no parasitic animals remain in them. The vegetables are best used when freshly cut, although some of their freshness may be regained if the stalks are freshly cut and placed underwater. The salad dressing should not be added until the last moment. The French and Italians seem to best appreciate the value of salads, SALAD DRESSINGS. FRENCH SALAD DRESSING.— Mix 1 saltspoon salt and ^ saltspoon pepper; then mix in 3 tablespoons salad oil slowly, and 1 tablespoon vinegar, and pour it over the salad. If liked, ^ teaspoon of onion juice can be added; some people also add 1 teaspoon of made mustard. Lemon juice or tarragon vinegar can be used instead of the vinegar if preferred. For a French dressing the standard proportion is to use 3 times as much oil as vinegar, but some people use as high as 6 times as much oil as vinegar, and others as low as ^ as much. Tastes differ, and these rules are all variable. MAYONNAISE DRESSING.— Break the yolks of 2 raw eggs in a soup plate, beat smooth with a silver fork, and add oil, a few drops at a time, until it begins to thicken, when it can be added 'n larger quantities; but the stirring must be kept up constantly, and with a rapid motion. When it grows thick, add a few drops of vinegar, beat smooth again, and then add 1 teaspoon of salt, a level saltspoon of mustard, and a dust of cayenne. The vinegar should be added a little at a time until 2 tablespoons have been used. The amount of oil depends on the quantity of dressing required, but a scant cupful will be an abundance for an ordinary salad. Should the mayonnaise curdle, or crack, as it is called, take another egg, add oil in small quantities until it thickens, and then stir in the curdled mixture, which will soon grow smooth and velvety in appearance. Take special pains in hot weather to have both ingredients and utensils ice cold. To color mayonnaise, lobster coral will produce a bright red, and spinach green or chopped parsley will color it green. BOILED DRESSING.— Take 1 tablespoon of sugar, 1 tablespoon of mustard, 1 tablespoon of salt, 1 tablespoon of oil or butter; stir together until smooth, and then add 3 eggs and beat well; add 1 cup vinegar and 1 cup milk and cook in a double boiler to a smooth paste, stirring constantly. It will keep 2 weeks in a cool place. BOILED DRESSING No. 2.— Beat 3 eggs well; add | cup butter, 1 cup vinegar, 2 teaspoons lemon juice, 1 teaspoon salt, 1 teaspoon mustard, | teaspoon cayenne pepper; boil until thick. CREAM DRESSING — Rub the yolks of 2 hard-boiled eggs fine with a spoon, stir in a tablespoon of melted butter, ^ teacup of thick sweet cream, a saltspoon of salt, a dust of cayenne, and vinegar enough to reduce all to a smooth, creamy state. Add a little mustard also, if liked, and pour it upon salad when ready for serving.

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French Salad DressingMayonnaise DressingBoiled DressingBoiled DressingBoiled Dressing No. 2Cold SlawEgg DressingCream DressingSalad Dressing Without Oil

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