SCOUTING FOR GIRLS 
151 
and most other vegetables, the celery salt should be 
omitted. Onion salt is very useful. 
Creamed soups are very good made from skimmed 
milk if there is a supply in the house which should be 
used. 
Salad — The pleasure in a salad is in its crispness, at- 
tractiveness of arrangement, and pleasant combination of 
flavors. A salad may be arranged in a large dish and 
served at the table if it is the chief dish of the meal, such 
as chicken salad or fish salad, but it is usually arranged 
in individual portions and made to look as dainty and 
pretty as possible. All fresh vegetables and fruits used 
should be crisp and cold and thoroughly washed. Canned 
or leftover vegetables or fruit may often be used. 
To wash lettuce . — Handle delicately. Remove leaf by 
leaf from the stalk, examining for insects. Pass the 
leaves backwards and forwards through clean water un- 
til all sand is removed. Fold in a wet cloth and keep in 
the ice-box until it is used. The lettuce leaves should be 
dried when they are used. 
French Dressing . — Mix 24 teaspoon of sugar, 1 tea- 
spoon of salt and *4 teaspoon of paprika. Add oil and 
vinegar alternately, beating constantly with a fork until 
5 tablespoons of vinegar and 10 tablespoons of oil have 
been used. A quick way to make French dressing is to 
mix all the ingredients in a bottle with a tightly fitting 
stopper and shake vigorously until the ingredients are 
blended. Some persons prefer less vinegar, and reduce 
the amount to 2*4 tablespoons vinegar to 10 of oil. 
Cooked Salad Dressing . — 
J4 tablespoon sugar J4 tablespoon flour 
}4 tablespoon butter % teaspoon mustard 
1 egg yolk J4 teaspoon salt 
*4 cup vinegar Dash of red pepper. 
