This section is from the book "The New Cookery", by Lenna Frances Cooper. Also available from Amazon: The New Cookery.
Salads are valuable because they introduce into the dietary a bit of fresh or raw material in an attractive form. Some raw food such as fruits and tender vegetables should form a part of each day's dietary.
A salad is usually named from the materials forming the body, such as Potato or Fruit Salad. By varying the combinations of fruits or vegetables, and by dressings, a great variety may be had.
The dressings may be varied by seasoning—celery salt, onion salt, sugar or by the addition of plain or whipped cream.
Celery, lettuce and other vegetables should be as crisp as possible. To insure crispness, place in cold water a half hour or more before using. Drain and dry on clean towels, otherwise the water on the vegetable dilutes the dressing. .
1 cup diced oranges 1 cup diced apples.
1 cup diced bananas 1/4 cup stoned cherries.
1 cup Golden Dressing.
To prepare the oranges peel, slice, and with a sharp knife cut each as nearly as possible into half-inch cubes. To prepare the apples peel and cut into half-inch cubes. The bananas should also be peeled, scraped and cut into half-inch cubes. Ripe or canned cherries may be used for the purpose. Mix the fruits with the Golden Dressing and serve in sherbet glasses or upon a lettuce leaf.
1 cup diced apples 1/4 cup walnut meats 1 tablespoon sugar.
1/2 cup cut celery 1 cup cooked Mayonnaise Dressing.
Peel and dice sufficient apples to make the quantity desired and marinate at once with a little lemon juice to prevent discoloration. Clean the celery and cut into small pieces and add to the apples. Add the broken or coarsely chopped English walnut meats.
To make the dressing use half the recipe for Cooked Mayonnaise and add to it one and one-half tablespoonfuls of sugar. Mix this with the other ingredients and serve upon garnished individual salad plates with a half walnut meat on top of each serving. If desired Cream Mayonnaise Dressing may be used instead of the Cooked Mayonnaise.
Slice the desired number of bananas, using one banana for each serving. Add a tablespoonful of Cherry Sauce made after the recipe for Raspberry Sauce. When the bananas are thoroughly ripened this makes a nice salad for children. It may also be served as a dessert.
4 medium sized apples 1/2 pound of Yogurt or Neufchatel cheese.
1/2 cup broken walnut meats Mayonnaise dressing.
Peel and dice the apples and marinate them with the juice of two lemons to prevent discoloration. Cut the cheese in half-inch cubes and add to the apples. Add enough of the raw mayonnaise dressing to blend the ingredients, and serve on garnished salad plates. On top of each serving scatter some broken walnut meats.
Mix with raw mayonnaise dressing; garnish with lettuce or nasturtium leaves.
1 cup shelled filberts.
1 pint California cherries.
1/2 cup Cream Salad Dressing.
Remove the rough exterjor of the shelled filberts with a sharp paring knife. Use firm California cherries (white or black). Remove the stones and fill the cherry with a shelled filbert. Put six or eight of these on a lettuce leaf and serve with a spoonful of the dressing.
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