Page:Browne - The Plain Sailing Cook Book.djvu/90

VEGETABLE SALADS—Continued is placed on each portion. Boiled Dressing (page 84) is commonly used for potato salad.

Two or more vegetables may be used together, and cooked and uncooked vegetables are often combined.

 

Apples, cherries, pineapples, oranges, grapefruit, melons, bananas, etc., when used for salads should be prepared by peeling, removing stones or cores, and slicing or cutting into small cubes or dice, depending upon the kind of fruit. These salads are ordinarily served with French Dressing (page 82), sometimes with the addition of Mayonnaise (page 83), and whipped cream in equal parts. Combinations of fruits are often served, and occasionally fruit and uncooked vegetables are combined. Apples, celery, and nuts are frequently served together; and oranges and celery are sometimes combined. A bed of lettuce leaves is nearly always used for fruit salads. 

 Cold cooked fowl of any kind, and cold roast veal, pork, or ham, when used for salads, should be cut or chopped into small pieces or cubes. Chopped celery should be added to the meat in the proportion of one part celery to two parts meat; and after moistening with French Dressing (page 82), the meat and celery should be thoroughly mixed with Mayonnaise (page 83). Sweetbreads that have been parboiled may be used in combination with any of the above-mentioned meats. Cold cooked fish or canned fish intended for a salad should be shredded with two forks, and then used in the same way as meat for a salad. Nuts, hard-boiled egg, capers, onion, pickles, olives, pimentos, parsley, etc., may be added in finely chopped form to any kind of meat or fish salad. 