Salads for Breakfast, Dinner, Supper

Sep 20, 2012 by

A salad lovers dream book from 1920, Salads for Breakfast, Dinner (lunch), Supper was a best selling veggie book in the early 20’s full of recipes for salads and salad dressings..  Salads, was a popular volume from her three-meal-a-day cookbook series made during the war to help households stretch their food/dollar.  It is as timely now as it was then.

Here are a few of her opening thoughts on oil and salad:

“Since the beginning of the war the price of olive oil has tripled, and the housekeeper finds it far too expensive to use generally for salad dressings. However, there are substitutes now on the market that are very satisfactory, and certainly far superior to the poorer grades of olive oil. Of these substitutes the best are made from cottonseed and from corn. Among those which have proved palatable are the Oriole, a cottonseed oil, and the Mazola, Wesson, and Douglas brands, corn oils.

Water cress belongs to the mustard family, and grows wild along the banks of small streams. Celery is a native of Europe. The chive is a hardy plant which grows wild in Europe. The cucumber was introduced into England in the seventeenth century. It has been known for thousands of years, and is mentioned in the Old Testament. Endive belongs to the dandelion family, is a native of China and Japan, and was introduced into Europe in the sixteenth century.

Preparation of salads. In buying lettuce, select round, close heads. The curly variety is tougher than the uncurled. Much dirt gets into lettuce, owing to its growing so near the ground, and great care should be taken in preparing it for the table. Separate the leaves and wash them through several waters, discarding all wilted outer leaves. Leave the lettuce in cold water until it is crisp, then drain it in a wire basket, and place it on or near ice until it is ready to serve. Careful attention should be paid to the washing of water cress, as non-edibles are often gathered with it. If a little salt is added to the washing water, the many little insects clinging to the cress may be removed easily. All green salads should be chilled before they are served. Leaves that are too large should be broken, never cut.

The dressing for a green salad should never be added until just before the salad is served, as it softens the leaves and spoils both the appearance and the taste of the salad. Fruits for salads should be washed, freed of skin and seeds, and kept in a cool place. Vegetables for salads should be diced or cut into small pieces of uniform shape. Meats for salads should be freed from gristle and skin and cut into small cubes. Fish should be boned and flaked. Nuts should be cut, not chopped. What to serve with salads. Salads made from vegetables should always be accompanied by crackers or bread in some form. If plain crackers are used, they should be warmed just before they are served. Cheese straws or cream-cheese sandwiches are excellent with salads.”


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