14 BULLETIN 123, U. S. DEPARTMENT OF AGRICULTURE. 
SALADS AND SALAD DRESSINGS. 
Various salad dressings may be made in this lesson, and some reserved in- 
glass jars for future lessons. The cooked dressings may be taken up later. In 
this lesson prepare the simplest types, like the following: 
French dressing: To each tablespoonful of oil add a few grains of pepper 
and a little salt, blend thoroughly, and then add slowly one teaspoonful of 
lemon juice or vinegar. 
Nut dressing: Dilute peanut or other nut butter with lemon juice and vinegar 
and a little water. Season with salt and pepper. 
Cream dressing: Beat thick cream, sweet or sour, with an egg beater until 
stiff. Season with salt, pepper, and lemon juice or vinegar. Continue the 
beating while gradually adding the acid. 
REVIEW QUESTIONS, LESSON II. 
1. Mention five plants commonly eaten raw. 
2. What of the possible medicinal value of raw foods of this kind? 
38. What food materials are most abundant in salad plants? What do they 
lack? 
4. Mention special characteristics and describe the preparation of three of 
the most common salad plants. 
5. Explain importance of cleaning such food materials. 
6. How may these leaves and stalks be kept in good condition for the table 
from one day to another? 
7. Why are oils or other fats usually combined with such plant foods? 
8. Give directions for dressing a salad with olive or other oil. 
9. What are the usual ingredients in a cooked salad dressing? Give reason 
for the use of each. 
10. What are the decorative possibilities of a salad? 
LESSON II. LEAVES AND STALKS—Continued. 
GREENS OR POTHERBS. 
Closely associated with the plants that are eaten raw are a host of 
leaves and stalks commonly cooked and served under the general 
name “potherbs” or “greens.” The latter suggests the instinctive 
desire which the dwellers in the temperate climates have to utilize 
the first green tips which appear in the spring and which were espe- 
cially welcome after the monotony of the old-fashioned winter diet. 
Notwithstanding the low fuel value of such foods, the discerning 
housewife recognizes the necessity of supplying her family bounti- 
fully with this type of food, particularly because, as was stated in 
the lesson on salads, these green foods supply valuable mineral mat- 
ter (iron, potash, lime, etc.), and vitamins as well as some protein and 
energy in the early spring, and these are valuable ingredients even 
when they must be purchased at the city market prices. A wide 
variety of plants both wild and cultivable are usable in this way. 
WILD PLANTS USED AS POTHERBS. 
A double purpose may be accomplished in the country home by the 
use of such wild greens, namely, freeing the grounds from some com- 
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