SmMstBdHefea
Domestic Science Lesson
NUMBER
44
SALADS IN VARIED USES
SALADS adapt themselves to the menu in many
forms.
They may serve as an introduction to luncheon or dinner,
follow the main course of the meal in a separate course,
or if sufficiently substantial, form the main course of luncheon
or supper. A sweet salad, or a jellied or frozen salad frequently takes the place of dessert, while a salad containing
meat or fish as one of the ingredients often becomes the most
important part of special refreshments served at a small informal gathering or a large party.
T h e fruits and vegetables in salads are the natural balance for the heavier protein foods that appear in the menu.
One of the leading dietitians of the country recommends that
every one eat two salads a day for the protective food elements
or vitamins contained. Citrus fruits have an especially valuable vitamin content and for this reason are valued and necessary salad ingredients. Oranges, lemons and grapefruit, although classed as acid fruits, have an alkaline reaction in the
blood which offsets the acidity caused by such good and necessary foods as meat, fish, eggs, bread and cereals.
T h e introductory salad should be small and light, with a
decorative quality, for it is placed on the table before the
guests are seated. T h e California citrus fruits with their
bright golden or yellow color and their clean, waxy skins add
to the attractive quality of any dish in which they appear. A
lemon slice or a portion of lemon cut in a fancy garnish adds
flavor and an appetizing appeal to salads of this character,
which stimulate the appetite and aid healthful digestion.
T h e salad served as a separate course following the meat
course is also a light salad, often combining fruits and vegetables, and usually served with a French or piquant dressing.
When the salad becomes the main course of the meal, however, it
must be more substantial and satisfying. A salad that includes vegetables, eggs, nuts, chicken or lobster, crab, salmon or shrimp, combined
with oranges, or marinated with a dressing made with lemon juice
and served with a dressing using lemon juice as its acid ingredient is a
well-balanced dish that provides the necessary elements that even a
light meal should have.
Dessert salads are now frequently served in place of salad and
dessert, the two courses being combined in one service that embodies
the best qualities of each. A dessert salad is usually of fruit, a combination of the citrus fruits with any desired fruit that is in season, or
with one of the canned varieties. T h e happy adaptability of the citrus fruits is one of their advantages. Available every day in the year,
they blend well with other ingredients and add flavor to any combination in which they are used.
French dressing made with lemon juice is usually served with the
introductory salad and the salad served as a separate course, and is
frequently used to marinate the ingredients of the heavier salads
served with mayonnaise or a cooked dressing. Salad dressings also
have added flavor and food value when made with lemon juice.
Dessert salads call for a well seasoned mayonnaise to which may
be added an equal quantity of whipped cream, to form a delicious and
healthful combination with the citrus fruits.
INTRODUCTORY
SALADS
Orange Vegetable Salad
(Serves 6)
oranges
medium sized cucumber
green pepper
cup French dressing
Watercress
Peel o r a n g e s and cut in very thin slices, and
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divide each slice into q u a r t e r s . Peel cucumber
and dice in small cubes. Chop g r e e n p e p p e r
fine. M i x o r a n g e with cucumber and g r e e n pepper and m a r i n a t e the m i x t u r e in F r e n c h dressr
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ing.
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r r a n g e on i n d i v i d u a l plates on small
beds of watercress and serve very cold.
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1/2
Fruit Cup Salad
(Serves 6)
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cucumber dfced
'"Leats
1
cup orange pulp cut
Mayonnaise
in small pieces
Lettuce
M i x b a n a n a s , cucumber, o r a n g e pulp and nut
meats. Moisten with mayonnaise and a r r a n g e
on lettuce.
Orange Salad
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4
2
4
(Serves 6)
oranges
cup honey
tablespoons orange juice
tablespoons lemon juice
tablespoons chopped mint
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(-ut o r a n g e s in halves, remove npulp
in h a l t
* mix
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and serve w i t h a candied
c h e r r y on each,
sections
Salad Canapé
(Serves 6)
oranges
Pimiento strips
Spanish onion
12 tablespoons French
Lettuce
dressing
Peel o r a n g e s and slice. Peel and slice onion.
Place one slice of onion on lettuce on i n d i v i d u a l
plates, a r r a n g e two or three o r a n g e slices on
this and over all put a strip or two of pimiento.
P o u r over all two tablespoons of French dressing and serve v e r y cold.
3
1
T H E SEPARATE COURSE SALAD
Orange Chiffonade Salad
(Serves 6)
1
cup sugar
in cold w a t e r and dissolve in boiling w a t e r .
i y 2 cups orange juice
A d d sugar and fruit juices and when mixture
i/4 cup lemon juice
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Mayonnaise
, cool pour over tne sftredded lettuce wtìictì lias
been placed in a mold wet with cold w a t e r . AlRemove coarse outer leaves f r o m lettuce and
low to become firm and serve in slices topped
shred the r e m a i n d e r v e r y fine. Soften gelatine
with mayonnaise.
1
2
1/2
1V2
head lettuce
tablespoons gelatine
cup cold water
cups boiling water
Date and Orange Salad
(Serves 6)
4
1
oranges
package dates, stoned
Lettuce
French dressing
Peel o r a n g e s and divide into segments. Cut
these into pieces. W a s h and stone dates. Cut
into halves or q u a r t e r s . M i x o r a n g e s and dates.
Line salad bowl with lettuce and place salad
on leaves. C o v e r with F r e n c h dressing and allow to m a r i n a t e thoroughly b e f o r e salad is
served.
Orange Combination Salad
(Serves 6)
2
green peppers
3
oranges
1
head lettuce
French dressing
3
tomatoes
Place green p e p p e r s in r a p i d l y boiling w a t e r
f o r one minute. Cool and shred. R e m o v e coarse
outer leaves f r o m lettuce and shred the r e m a i n der. Peel tomatoes and cut in q u a r t e r s lengthwise. Peel o r a n g e s and remove pulp in segments. T h e s e may be cut into smaller pieces if
p r e f e r r e d . Blend ingredients, a r r a n g e in salad
bowl and serve with French dressing.
L U N C H E O N OR SUPPER M A I N
DISH
SALADS
Supper Salad
Luncheon Salad
(Serves 6)
1
white firm cabbage
2
oranges
4
cold potatoes
4
hard cooked eggs
1
cooked beet
1
cup tartare sauce
1
onion, chopped
Salt and pepper
Boil c a b b a g e until tender, d r a i n thoroughly
and press between two platters until cold. Slice
and mix with potatoes diced, beet cut up fine,
onion chopped, o r a n g e s cut in small pieces and
eggs cut in q u a r t e r s . Place in a salad bowl,
pour t a r t a r e sauce over all, season with salt
and p e p p e r and mix gently but thoroughly.
(Serves 6)
3
small tomatoes
Vs teaspoon pepper
tablespoon lemon
i y 2 cups diced chicken
1
juice
1
cup orange pulp cut
tablespoons oil
in small pieces
3
Lettuce
y 2 cup cold cooked rice
Mayonnaise
i y 4 teaspoons salt
Peel tomatoes and cut in small cubes.
Mix
with diced chicken, o r a n g e pulp and rice. Blend
seasonings, lemon juice and oil and pour over
salad ingredients. M i x thoroughly. Chill and
a r r a n g e in mounds on nests of crisp lettuce.
Serve with mayonnaise.
Salad a la Mode
(Serves 6)
medium sized
1
cup cooked salad
tomatoes
dressing
3
oranges
1
cup whipped cream
1
cucumber
6
hard cooked eggs
1
Spanish onion
Parsley
Peel tomatoes and slice on i n d i v i d u a l plates.
Peel oranges, slice and divide slices into q u a r ters. Place these on plates with tomato slices.
Chop cucumber and onion and add to cooked
salad dressing to which an equal quantity of
whipped c r e a m has been a d d e d . Cut two slices
f r o m center of each egg. Chop r e m a i n d e r and
add to dressing. P u t g e n e r o u s amount of dressing on each serving, g a r n i s h with slices of egg
and sprigs of parsley.
3
DESSERT
Orange Salad Piquante
y2
1
1
2
1
(Serves 6)
1
cup sweet mixed
cup lemon juice
pickles
cup sugar
1
cup
orange pulp
tablespoon gelatine
1/2 cup blanched
tablespoons cold
almonds
water
Lettuce
cup crushed pineMayonnaise
apple
Boil lemon juice and s u g a r until they f o r m a
syrup. Soften gelatine in cold w a t e r and dissolve in this syrup.
Cool.
Drain pineapple
thoroughly, put pickles t h r o u g h food chopper,
and cut o r a n g e pulp into small pieces. Blanch
and chop almonds. M i x and add all ingredients to syrup and gelatine mixture. T u r n into
molds that h a v e been dipped in cold w a t e r and
allow to become firm. Serve on lettuce with
mayonnaise dressing.
Orange Pepper Salad
6
2
1
(Serves 6)
green peppers
12
cups orange pulp
cup finely cut celery
walnut meats
Lettuce
Mayonnaise
Cut slices f r o m stem ends of p e p p e r s and remove seeds and m e m b r a n e . Peel oranges, remove pulp in segments and cut this into small
pieces. Cut up celery v e r y fine and mix with
o r a n g e pulp. B r e a k w a l n u t meats into pieces
and add. Fill p e p p e r shells with salad, place
p e p p e r s on lettuce or salad greens on i n d i v i d u a l
plates and serve with mayonnaise dressing.
SALADS
Jellied Dessert Salad
(Serves 6)
slices canned piney 4 cup cold water
apple
y 2 cup sugar
12 marshmallows
i y 2 cups boiling
18 dates
water
4
oranges
y2 cup lemon juice
1/2 cup walnut meats
Lettuce
12 candied cherries
Mayonnaise
2y 4 tablespoons gelatine
Cube the pineapple, q u a r t e r the m a r s h m a l lows, remove stones f r o m dates and cut in
pieces, peel oranges, remove pulp and cut in
pieces, b r e a k w a l n u t meats into small bits and
cut cherries into q u a r t e r s .
Soften gelatine in
cold w a t e r , dissolve with s u g a r in boiling w a t e r ,
add strained lemon juice and p r e p a r e d ingredients. P o u r into mold that has been dipped in
cold w a t e r and set a w a y to become firm. Serve
on lettuce with mayonnaise.
6
Frozen Fruit Salad
(Serves 6)
Cover the gelatine with the cold w a t e r
1
teaspoon granulated gelatine
l
1
1
1
%
%
cup ^ayonnafse ^ ^
cup heavy whipped cream
teaspoon powdered sugar
cup orange pulp
cup sliced peaches
cup sliced pineapple cut in pieces
Lettuce hearts
Parsley
set
over
number
of servings,
and
m
REFRESHMENTS
increase
all ingredients
proportionately.)
Riviera Salad
Jellied Waldorf Salad
(Serves 6)
tablespoons gelatine 3
tart apples
cup cold water
1
cup celery
cup sugar
y 2 cup broken walnut
meats
cups boiling water
Lettuce
cup lemon juice
Cooked salad
Grated rind of
dressing
lemon
Soften gelatine in cold w a t e r and dissolve it
and the s u g a r in the boiling w a t e r . A d d strained
lemon juice and g r a t e d r i n d of lemon. W h e n
mixture begins to thicken stir in the apples
which h a v e been p a r e d , cored and cut in small
pieces, the chopped celery and the broken nut
meats. T u r n into w e t molds and chill until firm.
Serve unmolded on a bed of lettuce with cooked
salad dressing.
2
1
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Shrimp and Orange Salad
(Serves 6)
Pepper
oranges
Mayonnaise
cup celery
Lettuce
can shrimps
Salt
Peel and dice o r a n g e s . Cut celery into small
pieces and remove intestinal vein f r o m shrimps
and cut them up also. A d d these ingredients to
the oranges. Season w i t h salt and pepper. Mix
lightly with m a y o n n a i s e dressing.
Serve on
lettuce and pass additional mayonnaise if necessary.
3
y2
1
t0
e l t . Beat into the mayonnaise. Combine with the w h i p p e d c r e a m and
p o w d e r e d sugar, stir in the f r u i t and p o u r into
a mold t h a t h a s been rinsed in cold w a t e r . Seal
c a r e f u l l y and b u r y in equal p a r t s of ice and salt
r
u
e
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* o r * o u r hours. Serve g a r n i s h e d with lettuce
h e a r t s and parsley.
SALADS AS S P E C I A L
(For a greater
steam
(Serves 6)
4
oranges
1
pimiento
1
cup finely cut celery
Mayonnaise
1
cup diced apple
Lettuce
Remove pulp f r o m o r a n g e s and d r a i n . A d d
celery cut fine, a n d apple cut in small pieces.
Cut pimiento in small bits and use as a decoration or g a r n i s h . Moisten ingredients with mayonnaise, pile on a shallow salad dish in a b o r d e r
of lettuce leaves and mask with mayonnaise.
Jellied Salmon Salad
(Serves 6-8)
tablespoons gelatine 1
tablespoon chopped
cup cold water
green olives
cup sugar
% cup diced celery
cups boiling water
Lettuce
cup lemon juice
Mayonnaise
cups canned salmon
Lemon quarters
tablespoons chopped
pickles
Soften the gelatine in cold w a t e r and dissolve
it and the s u g a r in the boiling w a t e r .
Add
strained lemon juice and chill. W h e n the lemon
jelly begins to thicken stir in the salmon f r o m
which the bones h a v e been removed, the pickles,
olives and celery. P o u r into w e t molds. Allow
to chill and become firm and serve on lettuce
with mayonnaise, using a q u a r t e r or an eighth
of lemon as a g a r n i s h on each plate.
2
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2
QUESTIONS FOR REVIEW
N a m e five classes of salads. Describe their place in the menu.
N a m e some a c i d - f o r m i n g foods. N a m e three y e a r ' r o u n d f r u i t s t h a t h a v e an alkaline reaction
in the body and counteract the a c i d - f o r m i n g foods.
W h y are the citrus f r u i t s a v a l u e d and necessary i n g r e d i e n t f o r most s a l a d s ?
Describe the i n t r o d u c t o r y salad. N a m e t w o characteristics t h a t make the citrus f r u i t s desirable in this class of salad.
W h a t dressing is used with the salad served as a s e p a r a t e course and w h y ? N a m e dressings
served with other s a l a d s a n d give reasons.
W h e n the salad is the m a i n course of the meal w h a t ingredients should it contain?
Name
the elements necessary to make a well-balanced salad.
G i v e a reason f o r including the citrus f r u i t s in the dessert salad.
T a k e one of the s a l a d s in the special r e f r e s h m e n t g r o u p and increase proportions of ingredients to serve eighteen. T w e n t y - f o u r .
Suggestion
to the Teacher:
A s an exercise to be c a r r i e d out in the home, five volunteers may
make up a salad of each class at home and serve it in its p r o p e r place in the menu.
Ask f o r
criticisms and suggestions f r o m the f a m i l y to be discussed in class.
For f u r t h e r i n f o r m a t i o n and recipes send for a f r e e copy of Sunkist Recipe Booklet to:
Educational Department,
California Fruit Growers Exchange,
Box 530, Station C,
Los Angeles, California
(Printed in U. S. A.)