Evening Republican, Volume 22, Number 33, Rensselaer, Jasper County, 8 February 1919 — Mother’s Cook Book [ARTICLE]

Mother’s Cook Book

« Go often to the house of thy friend, for weeds choice up the unused path.—Scandinavian Edda. The Value of Salads in the Diet. Salads are invaluable in the diet as they supply water, mineral salts, acids, cellulose and flavor when prepared from vegetables and fruits. Meat, fish, eggs and cheese supply protein and fat while starchy vegetables furnish fuel food. The salad dressings are an Important part of the salad as regards nutrition, for they are valuable fuel f<?ods. The materials used in making salads are: Raw vegetables, cooked vegetables, eggs, meat, fish, cheese, nuts and fruit. With such a variety from which to choose, there is no need of monotony. Calcutta Salad. Take one cupful of soft cheese, onehalf cupful of grated American cheese, one cupful of whipped cream, threefourths of a tablespoonful of gelatin, one teaspoonful of salt, and a few dashes of paprika. Soak the gelatin tn the cold water, add the hot water to dissolve it. Soften the cheese with a little plain cream, add the grated cheese and the whipped cream, the gelatin, the salt and the paprika. Turn into molds and chill. < Garnish with pimento or stuffed olives and asparagus tips. Serve on lettuce with French dressing. French Dressing. The amount of acid will vary with the kind of salad on which it is to be used. One tablespoonful of vinegar to three of oil is a good • combination, and half a teaspoonful of salt and a few dashes of paprika. .This dressing may be changed by adding a tablespoonful of thick cream to the French dressing, a tablespoonful of chopped onion, parsley, or green pepThe dressing should be well blended by beating with a Dover egg better, then add the chopped vegetables and let stand for at least an hour to season. Beat again before serving. Fruit Salad dressing. BCat two eggs until very light, add three tablespoonfuls of melted butter, beating constantly while adding the butter, three tablespoonfuls of lemon juice, and one-half teaspoonful of salt. Cook over hot water until thick, stirring constantly. Cool and add one cupful of whipped cream, one-fourth cupful of powdered sugar; one-half ter.-, spoonful of salt, one-half teaspoonful of vanilla, one-fourfh teaspoonful of paprika, and three drops of onion juice. Salad plants should be crisp, cold and tender. In arranging a salad avoid too many colors.