Mrs. Wilson's Cook Book Part 71

Carrots, turnips and parsnips may be cut into cubes and then shaped like a cork. Cook until tender in boiling water and then brown quickly in a little hot fat. Beets and turnips may be cooked until tender and then scoop out the centres and fill with onions or cuc.u.mber mayonnaise.

BROILED HAMBURG STEAK

Do not fry or pan hamburg steak made from flank of sirloin. Place meat in bowl and add

Three-quarters cup of moist bread crumbs, One onion, minced fine, Two tablespoons of parsley, One teaspoon of salt, One-half teaspoon of paprika, One egg.

Mix, form into flat cakes, brush with salad oil; place on baking dish.

Broil in gas broiler for eight minutes, then place in hot oven for seven minutes longer. Spread with desired b.u.t.ter and send to the table in a baking dish. This will give a delicious flavored meat in place of the usual dry, tasteless cake that is frequently served.

SALADS

Salads are a popular summer dish. They should be made from fresh vegetables which contain the health-giving elements that are so vitally essential for our physical well-being. There are also the mineral salts which help purify the blood stream and thus keep us physically fit.

Eggs, etc., that are used in preparing the dressings have a food value that may be figured upon in our daily ration. Heavy salads, composed of meat, are best to be eliminated for the hot weather. Replace them with light, dainty, attractive salads, that are not only appetizing but also easily digested.

The making of a successful salad is an art indeed. The proper blending of the various ingredients and then using a well-blended dressing and garnishing, so that it will not only satisfy the eye but will tempt the palate as well; that is a real salad.

The proper combinations are very important; harmony must prevail. As, for instance, a combination of beets, tomatoes and carrots would not only be inartistic but also a poor combination of foods. Care must be taken in preparing the lettuce or other greens used. All plants that form into heads must be separately and thoroughly washed in order to free them from dirt and insects, and then they should be given a final washing in water that contains one tablespoon of salt to every two quarts, then rinsed in ice water. The bath in salt water will remove the tiny and almost invisible mites and slugs that cling to these greens.

Many varieties of salad dressing may be prepared from mayonnaise or from the dressing purchased in bottles. When the housewife fails to make a good mayonnaise dressing, or the family is small, a good standard dressing already prepared may be purchased and used in the following recipes:

RUSSIAN DRESSING

One cup of salad dressing, or mayonnaise, One raw beet, One raw carrot, One raw onion.

Pare and then grate the vegetables into the salad dressing and then add:

One teaspoon of salt, One teaspoon of paprika, One tablespoon of sugar, One-half teaspoon of mustard.

Beat to mix and then use. This dressing will keep for a week, if it is placed in a bottle and stored in a cool place.

FRENCH DRESSING

Place in a bottle:

One-half cup of salad oil, Three tablespoons of vinegar or lemon juice, One teaspoon of salt, One-half teaspoon of mustard, One-half teaspoon of pepper.

Shake until creamy and then store in a cool place. This will keep well until used.

ROQUEFORT DRESSING

One-half teaspoon of salt, One-half teaspoon of paprika, One tablespoon of Roquefort cheese, One tablespoon of lemon juice, Two tablespoons of salad oil.

Mix smooth and serve.

BOILED DRESSING

One cup of vinegar, Three-quarters cup of water, Three level tablespoons of cornstarch.

Dissolve the starch in the water and bring to a boil. Cook for five minutes and then add:

One well-beaten egg, Four tablespoons of salad oil, One teaspoon of mustard, One and one-half teaspoons of salt, One teaspoon of paprika, Two teaspoons of sugar.

Beat till thoroughly mixed and then cook slowly for three minutes.

Pour into jars or jelly gla.s.ses and thin out with cream or evaporated milk when using.

PIMENTO DRESSING

Add four finely chopped pimentoes to one-half cup of prepared salad dressing.

PAPRIKA DRESSING

Add one and one-half teaspoons of paprika to the French dressing.

Shake well to blend. Paprika is a sweet, mild, red pepper that will not bite the tongue.

During the warm weather use salads twice a day, beginning the day with water-cress, radishes or crisp young onions or leaves of lettuce for your health's sake.

BLOND FRENCH DRESSING

Place in a wide mouthed bottle,

One teaspoon of sugar, One teaspoon of mustard, One-half teaspoon of salt, Four tablespoons of white wine vinegar, One-half cup of vegetable salad oil.

Shake until creamy.

The use of paprika is decidedly better than the pungent pepper. This pepper is mildly sweet-flavored spice that does not irritate the delicate lining of the throat or stomach. Now, fully as important as the green appetizers are the dainty salads, lettuce, corn salad, endive, romaine, tomatoes, onions, cuc.u.mbers, cabbage and the cooked vegetables, such as lima beans, peas, string beans, beets, etc.

The success of salads depends entirely on the dressings used with them. So, with this in mind, we will now prepare some delicious dressings. Place in a fruit jar and then put them in the ice box, where they can be had at a minute's notice.

You know that often when you come home just f.a.gged out, when perhaps you did not take the time to get luncheon, a cool, crisp salad and some thinly sliced b.u.t.tered bread and a cup of tea will not only satisfy and refresh you, but will also prevent a headache.

A LA MODE CANADIENNE

Shred the coa.r.s.e green leaves of lettuce fine and then place in salad bowl and add:

Two cooked carrots, Two cooked beets, cut in dice, Two onions, chopped fine.