Publisher's Synopsis
Excerpt from New Salads for Dinners, Luncheons, Suppers and Receptions: With a Group of Odd Salads and Some Ceylon Salads
During the summer, the dinner salad may be composed of. Any well-cooked green vegetable, served with a French dressing; string beans, cauli?ower, a mixture of peas, turnips, carrots and new beets, boiled radishes, cucumbers, toma toes, uncooked cabbage and daintily cooked spinach. In the winter, serve celery, lettuce, endive, chickory, escarole or chervil, which, by the way, is very scarce in the Eastern markets.
The heavy meat salads, those composed of chicken, beef, mutton, veal, fish or shell-fish, mixed with vegetables, are usually served with a mayonnaise dress ing. Where one wants a sour salad it is always better to marinate the meat by sprinkling with lemon juice or tarragon vinegar an hour before mixing it with the dressing. If too much vinegar be added to the dressing it robs it of its consistency and best ?avor.
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