Fruit salad

“ The variety in salads may consist of one fruit salad, one vegetable salad and one salad in which protein predominates, such as cottage cheese, meat or fish.
Head lettuce salad is universally popular and may appear at every meal.
In salad dressings, there should always be a cooked dressing, French dressing and mayonnaise. ”

“ Thus, a slice of pineapple, a canned peach or two, or a few spoonfuls of cherries may be added to grapefruit, oranges, bananas, or whatever fruit may happen to be most convenient or easy to procure and served with the salad dressing that is preferred. Vegetables are seldom used with fruits, celery being the only one that is ever employed in this way. On the other hand, nuts are much used with fruits, vegetables, meats, and fish in the making of salads and any variety may be utilized. ”

“ Dip ripe tomatoes quickly into perfectly boiling water, lift them out and drop into cold water, change the water two or three times if ice is not at hand, set them in a cold place, and peel just before serving.
Do not mix cut, colored fruits (like strawberries) with cream dressings. Lay the pieces between the layers and on top of the salad.
It is seldom suitable to serve fruit salads with lettuce; some glass dish with decorations of leaves, vines and flowers is prettiest.
As a rule, do not mix many kinds of fruit in one salad. One flavor often destroys another. ”

“ Fruit salads require thin, unsugared crackers—they may be served hot, sprinkled with mild paprika over butter. Anything of the sort served with a salad is merely served to bring out its flavor, not to destroy it!
DESSERTS
When the dinner is a heavy or elaborate one the heavy pudding with a rich sauce is distinctly out of keeping. Frappéed or cold desserts are the proper thing, served together with small wafers or cakes. At less formal dinners the sweet dessert may be omitted, and cheese and hard crackers, a fruit salad, or toasted wafers and coffee may be substituted. ”

“ FRUIT SALAD DRESSING 1⁄2 cup sugar 11⁄2 tblsp. flour 2 eggs 1⁄2 cup pineapple juice 1⁄2 cup lemon juice 1 cup whipped cream
Combine the fruit juices and stir slowly into the flour and sugar. Cook. Stirring constantly, until it thickens. (or cook in double boiler) Add the beaten eggs and cook for another minute. Let cool and fold in the whipped cream.
BEET AND APPLE SALAD 2 cups apples, diced 2 cups cooked beets, diced 1⁄4 cup chopped nuts 2 hard boiled eggs 1⁄2 cup salad dressing parsley
Mix the apples, beets, and chopped eggs. Add salad dressing (see Grandma’s salad dressing) . ”

“ It is true, of course, that fruit-salad dressing blends very well with fruit salad and is considered by most persons to be more delicious than French dressing, but if one is pressed for time and does not have the necessary ingredients for making any other kind, this one may nearly always be utilized. In addition to these uses, French dressing, as has been previously explained, may also be used to marinate salads before mayonnaise or other dressing is mixed with them. ”

“ CONDITION OF SALAD INGREDIENTS.--When the kind of salad to be served is decided on, the selection and preparation of the materials are the next matters to receive attention. Very often materials that are on hand are utilized in this way, but if it is possible to select the ingredients expressly for the salad, they should be very carefully chosen. Any kind of salad, but particularly a vegetable or a fruit salad, becomes much more attractive if it is made with ingredients that are in good condition and that are attractive in appearance. ”

“ It is all right to make a fruit and vegetable salad. Instead of using tomatoes, take strawberries, apples, grapes, or any other acid fruit. These fruits may be combined with cabbage, lettuce, celery or cucumbers. Do not mix too many foods in a meal, for to do so is indicative of poor taste. Those with refined palates like simple meals, and there is no reason for making salads so complex, when simplicity is a requirement for building health. However, a complex salad made of raw vegetables and raw juicy fruits does not play so much havoc as a mixture of concentrated foods. ”

“ A green salad is the proper accompaniment of the roast; it may be watercress, lettuce, celery, chiccory, escarole, burnet, nasturtium (leaves, fruit and flowers) , corn-salad, dandelion, tarragon, fennel, mint, young onions and any of the green sweet herbs; the five first named varieties are the most generally used. Sometimes tomatoes and cucumbers are served here in this, although they more properly belong, the cucumbers with the fish; and the tomatoes with a mayonnaise among the cold entrees. The best dressing for a green salad is of oil, vinegar, salt and pepper ”

“ However, the family need not be deprived of fruit salads during the winter when fresh fruits cannot be secured, for delicious salads can be made from canned and dried fruits, as well as from bananas and citrus fruits, which are usually found in all markets. ”

“ Chill. Serve with the dressing. Jellied this way, the recipe makes 6 servings.
Dessert salad
Sprinkle diced apples with lemon juice. Add chopped dates, raisins, or grapes. Mix with marshmallows or cream cheese cut in small cubes.
Apple juice salad dressing
For fruit salads....
1⁄4 cup sugar
2 tablespoons cornstarch
1⁄4 teaspoon salt
Juice 1 lemon
1 cup apple juice
1 egg, well beaten
1 3-ounce package cream cheese
Mix dry ingredients, add fruit juices, and blend. ”

“ Some fruit salads are comparatively bland in flavor while others are much more acid, but the mild ones are neither so appetizing nor so beneficial as those which are somewhat tart. Advantage should be taken of the various kinds of fresh fruits during the seasons when they can be obtained, for usually very appetizing salads can be made of them. ”

“ While salads may be compounded of all kinds of delicate meats, fish, shellfish, eggs, nuts, fruit, cheese and vegetables, cooked or uncooked, two things are indispensable to every kind and grade of salad, viz., the foundation of vegetables and the dressing. ”

“ Mix the egg yolk, mustard, salt and cayenne pepper. Add a few drops of vinegar or lemon juice, then a teaspoon of oil, drop by drop, until all the ingredients are used. Constant beating is necessary throughout.
Fruit and Vegetable Salads.—Good combinations for salad are (1) potato and beet, (2) carrot and green peas, (3) tomato and celery, (4) asparagus and pimento. Combinations of fruit and vegetables are, (1) apple and celery, (2) orange and green pepper. Combinations of different kinds of fruit and nuts or cheese are especially good. ”

“ Green-vegetable salads are the most valuable sources of mineral salts, and fruit salads come next. In addition, these two varieties of salads contain vitamines, which are substances necessary to maintain health. Cheese and egg salads, which are high-protein salads, are also valuable for the vitamines they supply. ”

“ It has been developed in several commercial varieties, all having smooth green or purple skin, and soft oily pulp like marrow surrounding a single gigantic seed. It is usually cut in two like a melon and eaten raw as a salad dressed with vinegar, salt, and pepper. Once a stranger acquires the taste, he is extremely fond of this new salad fruit. The growing of the trees is easy and very profitable. At present the fruits are in great demand in city markets, and the prices are too high for any but the rich to enjoy this luxury. ”

“ A good method of keeping a salad fresh and crisp, by the way, is to hollow out a loaf of bread, cut off a slice at the top in the form of a lid, and pack the salad inside. Japanese paper serviettes are useful; little and big cardboard plates and dishes are to be bought for a trifle; fruit travels best if surrounded with green leaves; Devonshire cream in pots is an appreciable luxury; coffee can be made in the cafetière gourmet, if boiling water be handy. ”

“ It is a mistake to think the mixing will hide the quality.
Lettuce, endive, celery, and all salad greens should be most carefully washed, crisped one hour in ice water, put into a cheese cloth bag and kept near the ice until needed; or, shake gently, put into a covered stone jar and set in cool place. Cover jar with cloth before putting on the top. All salad materials should be thoroughly cold and salads kept cold until served. ”

“ Beets are greatly improved by cutting into pieces, after cooking, and soaking for one hour in vinegar to which salt has been added. They may also be soaked in French Dressing.
A combination of vegetables and fruits makes a pleasing salad. Cucumbers and pineapple, celery and apples, olives and cooked cranberries are successful salad mixtures. The use of cheese, nuts, and peanuts with vegetables and fruits adds to the flavor and food value of salads. Uncooked carrots, cabbage, and peanuts dressed with French Dressing make a tasty salad. ”

“ This will give your salad more body.
Always thoroughly drain the greens you use in salads.
Vary your salad greens. Try chicory, escarole, endive, kale, spinach, dandelion greens, romaine, watercress, and chinese cabbage.
Some salad fruits are likely to turn dark on standing; dip these in a little citrus juice.
Drain canned fruits and vegetables before you add them to a salad.
Tips on dressings
Main-dish salads made with meat, fish, poultry, eggs, beans, cheese, or potatoes usually call for a mayonnaise-type dressing, but some are good with french or italian dressing (p. 53) . ”

“ This will open and warm the stomach, and give a general glow to the whole system.—The following are the principal herbs used as salads. Basil, balm, borage, burnet, celery, chervil, colewort, coriander, corn-salad, cresses, endive, French fennel, lettuce, mint, mustard, nasturtiums, nettle-tops, parsley, pennyroyal, radishes, rape, sage, sorrel, spinage, tarragon, and water-cresses. Onions, both young and full grown, shalots, garlic, and chives, are all used as seasoning to salads. Red beet-root, boiled and cold, is often sliced into them. ”

“ The root vegetables should also be added in their season, raw carrot, turnip, beet, onion and leek, all finely grated. A taste for all the above-mentioned vegetables, eaten raw, is not acquired all at once. It is best to begin by making the salad of the ingredients usually preferred and mixing in a small quantity of one or two of the new ingredients. For those who find salads very difficult to digest, it is best to begin with French or cabbage lettuce and skinned tomatoes only, or, as an alternative, a saucerful of watercress chopped very finely, as one chops parsley. ”

“ They are now made in an endless variety of ways, and are composed of meat, fish, vegetables (alone or in combination) or fruits, with the addition of a dressing. The salad plants, lettuce, watercress, chiccory, cucumbers, etc., contain but little nutriment, but are cooling, refreshing, and assist in stimulating the appetite. They are valuable for the water and potash salts they contain. The olive oil, which usually forms the largest part of the dressing, furnishes nutriment, and is of much value to the system.
Salads made of greens should always be served crisp and cold. ”

“ The vegetables used in salad are: Beet-root, onions, potatoes, cabbage, lettuce, celery, cucumbers, lentils, haricots, winter cress, peas, French beans, radish, cauliflower—all these may be used judiciously in salad, if properly seasoned, according to the following directions.
Chervil is a delicious salad herb, invariably found in all salads prepared by a French gourmet. No man can be a true epicure who is unfamiliar with this excellent herb. ”

“ The long list of those generally regarded as most appropriate includes artichokes, asparagus, beetroot, carrots, cauliflower, cresses, cucumbers, endive, French beans, lentils, lettuce, onions, potatoes, radishes, salsify, spinach, tomatoes, walnuts, and many other products. On the Continent, a variety of tempting salads are prepared from cold cooked vegetables, which in England are rarely utilized in this manner, but a typical French salad is composed entirely of one vegetable, for the cooks of that nation will on no account mix any two vegetables or salad plants. ”

“ Scraped radish, young carrots, turnips, cauliflower, green peas, very finely shred shallot or white of spring onion, chives, cress, &c., are all good, and may be used according to taste and convenience. A good
Winter Salad
can be made with celery, endive, &c., and of course with cold cooked vegetables. These latter should be cooked separately, and mixed tastefully together with an eye to colour and appearance. Raw and cooked vegetables should never be mixed in the same salad, or indeed eaten at the same meal. ”

“ When fruits of any kind have been prepared for salad and cannot be used at once, they may be kept from wilting and discoloring if they are put where they will keep cool and are sprinkled with a little lemon juice that is slightly diluted with water. Before the salad materials are mixed with the salad dressing, however, all juices or liquid of any kind should be carefully drained from them, for these will dilute the dressing and produce a salad that is less appetizing in both appearance and flavor. ”

“ The Hunter then looked about him, saying, ‘If only I had something to eat! I am so hungry, and it will go badly with me in the future, for I see here not an apple or pear or fruit of any kind—nothing but vegetables everywhere.’ At last he thought, ‘At a pinch I can eat a salad; it does not taste particularly nice, but it will refresh me.’ So he looked about for a good head and ate it, but no sooner had he swallowed a couple of mouthfuls than he felt very strange, and found himself wonderfully changed. ”