RECIPES 



XoAd 



Wasli well and let soak in cold water for 

 half an hour. Drain and season with 

 French dressing or cooked salad dressing. 

 Serve at once. 



CucTimber Salad 



This vegetable should always be crisp 

 and fresh when used. There is an old 

 and widespread belief that cucumbers are 

 more wholesome if the slices are soaked 

 in cold water or in salted water before 

 serving. Doubtless the distress which 

 some persons experience after eating cu- 

 cumbers is due to the fact that they 

 are swallowed without proper mastica- 

 tion. It does not seem probable that 

 there is any unwholesome property in this 

 vegetable when we recall the extent to 

 which it is eaten in some other countries 

 and the good reputation which it bears 

 there. In Persia the cucumber is most 

 highly prized and is consumed in very 

 large q[uantities. On account of its suc- 

 culent character it is often used by 

 travelers in place of water, as the water 

 supply in many villages and towns is 

 not above suspicion. 



Cucumbers should be pared and sliced 

 thin, and then may be dressed with oil 

 and vinegar, like lettuce, or with a lit- 

 tle vinegar, salt and pepper. Cucumbers 

 are at their best for salads when fairly 

 young, and should not be used after the 

 seeds have become hard and tough, as 

 most persons consider them objectionable. 

 A pleasant variation in the appearance 

 of the dish may be easily obtained by 

 slicing rather small cucumbers lengthwise 

 instead of across, as is the more common 

 method. 



Dressings or Sauces for Salads 

 French Dressing 



One tablespoonful vinegar, four table- 

 spoonfuls olive oil, one-quarter teaspoon- 

 ful salt, one-eighth teaspoonful pepper. 



Put the salt and pepper in the salad 

 bowl, or in a small bowl if the sauce is 

 to be served separately. Add a little oil 

 and stir well, then gradually add the re- 

 mainder of the oil, stirring all the while. 

 Last of all stir in the vinegar, which 

 should be diluted with water if very 

 strong. 



This sauce may be modified to suit dif- 

 ferent vegetables. As it is given it is 

 right for lettuce, chicory, cooked aspara- 

 gus, cauliflower, artichoke, etc. 



Cream may be substituted for the oil, 

 but the salad is not so rich. 



Cooked Salad Dressing 



Two eggs, one gill vinegar, two gills 

 milk, one tablespoonful oil or butter, one 

 teaspoonful salt, one teaspoonful mustard, 

 one-quarter teaspoonful pepper. 



Put the oil and dry ingredients into a 

 bowl and mix well. Add the eggs and 

 beat for five minutes, then add the vine- 

 gar and beat one minute. Now add the 

 milk, place the bowl in a pan of boiling 

 water, and cook until the sauce thick- 

 ens like thin cream. It will take about 

 ten minutes. Stir the sauce constantly 

 while cooking. Cool and bottle what you 

 do not require for immediate use. This 

 sauce is good for nearly all kinds of 

 cooked vegetables. 



If butter is substituted for the oil, add 

 it just before taking the sauce from the 

 fire. 



Sonr Cream Dressing 



One-half pint sour cream, two table- 

 spoonfuls lemon juice, two tablespoon- 

 fuls vinegar, one scant tablespoonful 

 sugar, one teaspoonful salt, one-quarter 

 teaspoonful pepper, one teaspoonful or 

 more mixed mustard. 



Beat the cream with an egg beater un- 

 til smooth, thick, and light. Mix the 

 other ingredients together and gradually 

 add to the cream, beating all the while. 



This dressing may be modified to suit 

 different vegetables. Having beaten sour 

 cream for a foundation the seasoning may 

 be anything desired, as, for example, the 

 mustard and lemon may be omitted and 

 the dressing be seasoned highly with any 

 kind of catsup. 



A sweet cream may be substituted for 

 the sour; it should be quite thick. 



Cream Salad Dressing 



One cupful cream (sweet or sour), one- 

 half cupful tomato catsup, two table- 

 spoonfuls olive oil, two tablespoonfuls 

 vinegar, two tablespoonfuls sugar, one tea- 

 spoonful salt. 



