58 BULLETIN 123, U. S. DEPARTMENT OF AGRICULTURE. 
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already has white sauce with it, reduce it with milk to right con- 
sistency, season, heat and strain, and the soup is ready. 
A purée is halfway between a cream soup and mashed vegetables; 
it is sometimes a thick soup, but oftener strained vegetables made 
soft with milk or stock and butter, and served with meats. 
SALADS. 
The derivation of the word—something to be eaten with salt— 
shows its original simplicity. Now the term is applied to combi- 
nations of all sorts of food materials that may be served cold with 
a dressing but more particularly to those which are dressed with 
oil (or other fat) and vinegar (or other acid, as lemon juice), 
salt, and other seasoning. The young tips or tender leaves of cer- 
tain plants, as lettuce, dandelion, etc., are especially suited to this 
purpose. (See Lesson II.) | 
SCALLOPS. 
These consist of cooked vegetables with cream sauce or milk, sea- 
soned. covered with buttered crumbs, and browned in the oven. The 
proportion and thickness of sauce varies with the dryness of the 
vegetable, usually half as much sauce as vegetable in the case of 
cabbage or onions. 
FRITTERS. 
Many vegetables, partially cooked, may be dipped in batter and 
fried in deep fat, thus giving variety and adding material of a dif- 
ferent type from their constituents. This may be seen by looking - 
up fritters in any large cookbook. Among the vegetables best 
adapted to this process are cauliflower, celery, corn, okra, and salsify. 
CROQUETTES. 
These may be made from mashed vegetables held together with a 
small proportion of beaten egg or from chopped, cooked vegetables 
combined with a thick cream sauce. There is justification for the 
additional time required for this process when left overs can be 
thus used economically or when variety is needed. From the potato 
cake or croquette it is but a short step to a potato crust for a meat 
pie or from the corn fritters to the tortilla, and thus to doughs. 
EXERCISES, LESSON XL. 
Materials needed—Take any available vegetables not previously used in the © | 
practice lesson and prepare them in any of the standard forms. 
Use any formula proved successful for some vegetable and substitute another 
vegetable with due variation in other ingredients to adapt the formula to the 
composition of the substitute. 
For example. a cream soup may be made with any cooked and strained 
vegetable pulp, but if in one case it is potato with much starch and little flavor 
