INSURE your peace of mind by keeping always in the house materials for making salad. A plate of cool, inviting salad saves the day when all other plans go awry, or you feel the need for a free afternoon. Even when you run out of lettuce or other greens you can still prepare a refreshing salad if you have some of the following canned and bottled articles on hand:
Mayonnaise, and cooked, (in bottles).
Canned asparagus tips, string beans, kidney beans, small limas, beets, peas, spinach.
Canned pineapple, pears, cherries (white and red), apricots, peaches.
Canned chicken, salmon, tuna fish, lobster, crab, shrimp, lam and tongue.
Pimiento, cream, snappy, chili, roquefort, (in jars, boxes, or tin foil wrappers).
The inventive genius with which the homemaker is born, or which necessity thrusts upon her, will create salad combinations by the dozen.
When canned meats, chicken or fish are used, make them go farther and taste better by mixing them with other materials. For example, the following salads are successful:óchicken with hard-boiled eggs, pimiento, a few capers and mayonnaise; lobster, crab or shrimp with cold boiled rice, olives and mayonnaise; coarsely chopped tongue with string beans, small beets and salad dressing to which a tiny bit of prepared mustard has been added; beef with diced carrots, peas and salad dressing to which horseradish has been added. Meat or vegetables will go farther and be very attractive if added to tomato jelly salad (recipe 21) or to jellied bouillon (recipe 8, using 2 1/2 tablespoons gelatine).
The success of a salad depends largely on the dressing and garnishing. A good salad dressing can be used as it comes from the bottle, or it can be given variety by the addition of other seasonings (see recipe 20). Use a bit of parsley, pimiento, olive, cherry or a few capers just for looks.
It is possible to buy lettuce in most localities a large part of the year, but thinly sliced cabbage makes a good substitute when lettuce is not available.