Salads
Reading edition
The secret of a successful salad is thorough chilling and crisping of all ingredients. Salad greens should be thoroughly cleaned and dried; fruits well drained; meat, fish and cheese cut into bite-size pieces of uniform shape. Eye-appeal is important. Add colorful garnishes to a salad that is not naturally colorful.
Salads for the main course should contain some protein-rich foods, such as chicken, meat, fish, or cheese, and vegetables. Marinate meat or vegetables separately in a tart French dressing and combine just before serving. Mayonnaise or cooked dressings give added food value and body to salads of this kind. For meat, chicken or fish salads, allow ½ cup ingredients and 2 tablespoons dressing per serving. The salad will be more attractive if the pieces are large enough to be identified.
MIXED GREEN SALAD: A green salad served before, after or with a hearty main course should be light and tangy, the servings should be small, and the dressing tart. Greens can include lettuce, chicory, romaine, water cress or endive. Other raw vegetables can be added, such as tomatoes, radishes, onions, cucumbers, carrots, beets, spinach leaves, turnips, and cauliflower or broccoli flowerettes.
SALAD TACTICS: When choosing the dressing to accompany the salad, remember a safe rule to follow is simple dressings for accompaniment salads, hearty dressings for main-course salads and sweet dressings for dessert salads. Too much dressing can ruin a salad. It is best to season salads lightly and provide additional dressing on the side.
Dip fruits that darken in lemon juice. Pieces of fruit should be large enough so they can be identified. Many of the smaller fruits and berries can be left whole or halved. Allow ½ cup fruit per serving. Handle salad foods lightly. Do not mix excessively, or packing and bruising may result. Keep salads in the refrigerator until ready to serve. Long waiting in room temperature causes them to lose their crispness. It is good practice to chill the salad plates in your refrigerator before serving the salad. This applies especially to fruit and gelatin salads.
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CRAB STUFFED TOMATOES
10 medium sized firm, ripe tomatoes 2 cups crabmeat (two 7-ounce cans) ¾ cup chopped celery 2 tablespoons chopped green pepper 1 pimiento, chopped 2 hard cooked eggs, chopped 2 tablespoons capers ¾ teaspoon salt Few grains pepper Mayonnaise
Wash tomatoes (peel if desired) and scrape out centers. Sprinkle inside of tomatoes with salt. Invert and chill in refrigerator. Fill with crab meat stuffing. Flake crab meat, combine with celery, green pepper, pimiento, eggs and capers. Season with salt and pepper. Add mayonnaise to moisten. Garnish with deviled eggs and whole baby gherkins. Yield: 10 servings.
POTATO SALAD
12 medium sized cooked potatoes ½ cup chopped onion 1 tablespoon salt ¼ teaspoon pepper 1½ teaspoons celery seed ½ cup vinegar ⅓ cup chopped sweet pickle ¼ cup melted butter 4 hard cooked eggs, chopped Mayonnaise
Dice potatoes. Add onion, salt, pepper, celery seed, vinegar and pickles. Mix lightly. Add melted butter and chopped eggs. If you desire, add mayonnaise to moisten. Yield: 10 servings.
TUNA FISH SALAD
2 cups flaked tuna fish (two 7-ounce cans) ¾ cup chopped celery ½ teaspoon salt ⅛ teaspoon pepper 1 tablespoon minced onion ¼ chopped sweet pickle 4 hard cooked eggs, chopped 1 tablespoon lemon juice ⅓ cup mayonnaise
Combine tuna fish, celery, salt, pepper, onion, pickles, and eggs. Moisten with lemon juice and mayonnaise. Chill in refrigerator. Yield: 6 servings.
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FROZEN FRUIT SALAD
Two 3-ounce packages cream cheese ½ teaspoon salt 2 tablespoons salad dressing 1 tablespoon lemon juice ½ cup drained crushed pineapple ½ cup coarsely chopped maraschino cherries ½ cup coarsely chopped pecans ½ cup diced marshmallows 1 cup whipping cream 2 cups diced ripe bananas
Mash cheese with fork. Blend with salt, salad dressing, lemon juice and mix well. Fold in pineapple, cherries, nuts, bananas and marshmallows. Whip cream till thick (not stiff), and fold into cheese mixture. Turn into freezing trays of refrigerator. Freeze until firm with cold control set at coldest setting. Yield: 8 to 10 servings.
MOLDED SALADS: Before using the mold or molds when making gelatin salads, rinse them in cold water. Leave excess moisture on the molds, or brush molds lightly with salad oil. If square sided molds are used they can be lined with strips of cellophane. If individual molds are not available, small muffin pans will serve as a convenient substitute, or pour the mixture into an ice cube tray with the metal grid in position. Place the tray on the food compartment shelf until salad sets. A plain gelatin base or a flavored base may be used for the salad. Your choice depends upon the other ingredients that make up the salad.
VEGETABLE SALAD
1 envelope unflavored gelatin ¼ cup cold water 1 cup boiling water 1 tablespoon lemon juice 3 tablespoons vinegar 1 tablespoon sugar 1 teaspoon salt 2 tablespoons grated onion 2 cups diced vegetables
Soften gelatin in cold water; add boiling water and stir until dissolved. Add lemon juice, vinegar, sugar, salt and onion. Mix well. Chill until partially set. Add vegetables. Rinse mold in cold water. Fill mold with mixture. Chill until firm. Unmold on a bed of salad greens. Yield: one 8-inch ring mold.
GELATIN BASE FOR MEAT OR CHICKEN SALAD
1 envelope unflavored gelatin 1¾ cups bouillon or soup stock 1 tablespoon grated onion
Soften the gelatin in ¼ cup of the cold bouillon or soup stock. Heat the remaining stock to boiling; add softened gelatin and stir until dissolved; add grated onion or other desired seasonings. Makes one 8-inch ring mold. Note: Use chicken bouillon for chicken salad and beef bouillon for meat salads.
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FISH SALAD
Use lemon flavored gelatin and follow directions given on the package. Substitute 3 tablespoons of vinegar for part of the water. Add 1 tablespoon grated onion and ½ teaspoon salt. Add flaked fish and such ingredients as chopped hard cooked eggs, pickles, celery, green peppers and olives.
CHICKEN MUSHROOM SALAD
1 can condensed mushroom soup ½ cup mayonnaise 1 tablespoon lemon juice 1 envelope unflavored gelatin ¼ cup cold water 1 cup celery, cut fine 2 pimientos, cut fine 1½ cups chicken, shredded
Add mayonnaise and lemon juice to soup. Soften gelatin in cold water, dissolve over hot water. Add gelatin to soup mixture and mix well. Add celery, pimiento and chicken. Turn into mold and chill until firm. Yield: 6 to 8 servings.
AVOCADO-CHERRY SALAD
1 package raspberry flavored gelatin 1 No. 2½ can Bing cherries, pitted 2 avocados, diced ¼ cup lemon juice 2 grapefruit, halved and hollowed out
Cut grapefruit in half, remove pulp and use in other ways. Drain cherries. Combine cherry liquid and lemon juice and add water to make 1¾ cups of liquid: Heat; pour over gelatin and stir until dissolved. Chill until partially set. Add cherries and avocado. Pour into half grapefruit shells and chill until firm. Cut each half in half again for serving. Yield: 8 servings.
SHRIMP TOMATO MOLD
1 envelope unflavored gelatin ¼ cup cold tomato juice 1¼ cups hot tomato juice ¼ cup sweet pickle juice ¼ teaspoon salt 1 teaspoon horseradish 2 tablespoons lemon juice ¾ cup finely diced celery 3 tablespoons diced green pepper 1 package frozen green shrimp, cooked and cut in pieces ¼ cup chopped sweet pickle 2 tablespoons chopped onion
Soften gelatin in cold tomato juice. Add hot juice and stir until gelatin is dissolved. Add pickle juice, salt, horseradish and lemon juice. Chill until mixture starts to thicken. Add celery, green pepper, shrimp, pickle and onion. Turn into mold and chill until firm. Yield: 6 to 8 servings.
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LUNCHEON EGG SALAD
12 hard cooked eggs 2 envelopes unflavored gelatin ½ cup cold water 1 cup boiling water 1 cup mayonnaise 1½ teaspoons salt ⅛ teaspoon pepper 1 tablespoon lemon juice 3 tablespoons chopped green pepper 2 tablespoons chopped pimiento 2 drops tabasco
Soften gelatin in cold water, dissolve in boiling water. Put hard cooked eggs through a sieve or ricer. Add gelatin, mayonnaise, salt, pepper, lemon juice, green pepper, pimiento and tabasco. Pour salad mixture into mold. Chill until firm and serve with Mock Russian Dressing. Yield: 10 servings.
MOCK RUSSIAN DRESSING: Mix thoroughly ¾ cup mayonnaise, 1½ cup chili sauce and ½ teaspoon Worcestershire sauce.
SALMON MOUSSE
2 envelopes unflavored gelatin ¼ cup cold water 2 cups boiling water ¼ cup vinegar 1 teaspoon Worcestershire sauce 2 teaspoons finely chopped onion ½ teaspoon salt ¼ cup catsup ¼ cup heavy cream, whipped ¾ cup salad dressing ½ cup diced celery 2 cups flaked salmon ½ cup sliced stuffed olives
Soften gelatin in cold water, dissolve in boiling water. Add vinegar, Worcestershire sauce, onion, salt, catsup and mix well. Chill until slightly thickened. Fold in whipped cream, salad dressing, celery, salmon and olives. Pour into fish or ring mold. Chill until firm. Unmold. Attractive garnishes may be made of sliced olives, tomatoes or hard-cooked eggs. Yield: 6 to 8 servings.
CONVERSATION SALAD
1 No. 2½ can Bing cherries, pitted ½ cup lemon juice 1 package cherry-flavored gelatin ¾ cup broken pecan meats One 3-ounce bottle stuffed olives, sliced
Drain cherries, combine cherry syrup and lemon juice and add water to make 1¾ cups liquid. Heat, pour over gelatin and stir until dissolved. Chill until partially set. Add cherries, nuts and olives. Pour into mold and chill until firm. Yield: 8 servings.
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TWO-TONED PERFECTION SALAD
1 package lime flavored gelatin 2 cups hot water ¼ cup sugar ½ teaspoon salt 2 tablespoons lemon juice ¾ cup finely shredded cabbage 1 cup diced celery 2 tablespoons diced green pepper or pimiento
Top Layer
1 envelope unflavored gelatin ¼ cup cold milk ½ cup hot milk ½ teaspoon salt 1¼ cups cream style cottage cheese (1 carton) 2 teaspoons minced onion
Dissolve lime flavored gelatin in hot water. Add sugar, salt and lemon juice. Chill until mixture starts to thicken. Add cabbage, celery, green pepper or pimiento. Turn into loaf pan. Chill until set. For top layer, soften gelatin in cold milk. Dissolve in hot milk. Add salt, onion and cottage cheese. Spread over lime gelatin mixture and chill until firm. Unmold on lettuce and serve with salad dressing. Yield: 8 servings.
APPLE GINGER ALE SALAD
1½ envelopes unflavored gelatin ¼ cup cold water ½ cup hot pineapple juice ½ cup lemon juice 2 tablespoons sugar ¼ teaspoon salt 1 cup ginger ale ½ cup chopped celery 1 cup chopped red skinned apples ⅓ cup chopped dates ½ cup broken pecans Few drops green vegetable coloring
Soften gelatin in cold water. Dissolve in hot pineapple juice. Add lemon juice, sugar, salt, ginger ale and coloring. Chill until mixture begins to congeal. Fold in celery, apple, dates and pecans. Pour into mold and chill until firm. Yield: 8 servings.
RHU-BERRY SALAD
1 package frozen rhubarb 2 envelopes unflavored gelatin ½ cup cold water 1 package frozen strawberries 1 cup ginger ale Red vegetable coloring
Cook frozen rhubarb about 5 minutes or until tender. Soften gelatin in cold water; add to hot rhubarb and stir until dissolved. Cool slightly. Add frozen strawberries and ginger ale to the mixture. Add enough red vegetable coloring to give desired bright red color. Turn into mold. Chill. Yield: 8 servings.
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LIME-PINEAPPLE MOLD
2 packages lime flavored gelatin 3 cups hot water 1 No. 2 can crushed pineapple (drained) 1 pint sour cream
Dissolve gelatin in hot water (some pineapple juice can be substituted for water). Chill in refrigerator until gelatin begins to congeal. Add pineapple and sour cream. Chill until set. Yield: 12 servings.
ROQUEFORT CHEESE SALAD
Two 3-ounce packages cream cheese 1 ounce Roquefort or blue cheese ¾ cup milk 1 envelope unflavored gelatin 3 tablespoons cold water 2 teaspoons lemon juice ½ teaspoon salt ¼ cup pistachio nuts, chopped Few drops green food coloring ½ cup heavy cream, whipped
Blend together cream cheese and Roquefort cheese. Add milk gradually and mix well. Soften gelatin in cold water. Dissolve over hot water. Add gelatin to cheese mixture, then lemon juice, salt and nuts. Tint a pale green with food coloring. Fold in whipped cream; pour into mold and chill until firm. Yield: 12 servings.
FRENCH DRESSING
1 small onion or 1 clove of garlic, sliced ¼ cup vinegar or lemon juice 1 tablespoon sugar ¾ teaspoon salt ⅛ teaspoon pepper ¼ teaspoon paprika ¾ cup salad oil
Add onion or garlic to vinegar, let stand 20 minutes; strain. Combine sugar, salt, pepper and paprika in a jar or bowl. Add vinegar and oil. Cover tightly and shake vigorously or beat with rotary egg beater or electric mixer. Store in the refrigerator. Shake or beat dressing each time before serving. Makes 1 cup dressing.
FRUIT FRENCH DRESSING
¼ cup orange juice ¼ cup pineapple juice 2 tablespoons lemon juice ¼ cup salad oil 2 teaspoons sugar ½ teaspoon salt
Combine juices, oil, sugar and salt in a jar or bowl. Shake or beat vigorously until well blended. Store in refrigerator. Shake or beat dressing each time before serving. Makes 1 cup dressing.
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CELERY SEED DRESSING
1¼ cups sugar 2 teaspoons dry mustard 2 teaspoons salt 1 tablespoon onion juice ⅔ cup vinegar 2 cups salad oil 2 tablespoons celery seed
Combine sugar, mustard, salt, onion juice and ½ the vinegar. Beat well. Then gradually add the oil alternately with the remaining vinegar, and beat until a stable emulsion has been formed. Add the celery seed. Makes about 3 cups.