xt776h4cq10x https://exploreuk.uky.edu/dipstest/xt776h4cq10x/data/mets.xml   Kentucky Agricultural Experiment Station. 1936 journals kaes_circulars_234_02 English Lexington : The Service, 1913-1958. Contact the Special Collections Research Center for information regarding rights and use of this collection. Kentucky Agricultural Experiment Station Circular (Kentucky Agricultural Experiment Station) n. 234 text Circular (Kentucky Agricultural Experiment Station) n. 234 1936 1936 2014 true xt776h4cq10x section xt776h4cq10x if
  COLLEGE OF AGRICULTURE
  Extension Division
 
  THOMAS P. COOPER, Dean and Director
  CIRCULAR NO. 234
  (Revised)
;  SALADS
 {I V _; .  G  ·~. P A
;·  . . ’* 5 ». ·- Fi`.   1
  »        1  -—;»     "
  , _o,.,, · W `r.""t»» »¢ '      
 5;   A` A  I j, . zi   .’°   jg ,
 if To     *”°   _, _
  »  rjo   1 ·   f  G ·.=’   . »  P  
      = fl    5:%  t w ry *4* A  ‘\
 2   L    y a _v.‘.,     i g    sg ‘»
 J       ’`’`   ’ °   J "  ‘;’““‘: 
 it  *4     »-¢» _ .    *‘’,. 1 ~ ,= ¤¢€ we ·?·~=*¤ ..
,r___      M1 ·.· ,; A i  
    , ‘ ?‘ TZ.   b 4), 4* . · ’-». F
 ._   &$·¢%N":"'   , .• ` 3, »,* i Q A *3*
  il  ’ ~ I'     “:»~}*`éi_>f’$-U (Mt {     N  5¤    
.3  ;'_   . . M , N   hl m__,._.V  A;   L w§_£éi . .,  4.
  ·  -.     ._,, . ‘--,‘ {   Zi   T,   .—,J` ~` — t l
 e;.  e . .,. 1  ;i-4   1** A { @4   .. l   ~ -<·=~·; ‘ >“   .
 i···  ». ~   ,¤. ·   ;     - nr · ~ /
ttop  ji-, `¥ =i» »;  z·:_       ~ ..» ··  '*~ //
  Lexington, Ky.
5- 1 0ctobe1·, 1936
  4 Published in connection with the agricultural extension work carried 011 by C0—0D€1"-
I mloll of the College of Agriculture, University of Kentucky, with the U. S. Department of
  Agrlcull-UTP. and distributed in furtherance of the work provided for in the Act of COH-
_ gms ¤f May 8, 1914.
L` C.

 ,  1
, ,1- 
 ; sz
.»», i s  1- (211111
% Vfiéf      ’ n das
    ~  QY   ,    *’   Q old d
1); 4; 1   V   1,%.y W     _··  » · _
  = ’ fv  Q  ` ’      3...** · _1 ’  _* j smll
 M . 1 K1     ..v. Wl ,,V*` 2* Y   _ YL   >‘  
   ·‘€     ‘   like  »    if   ~  11 “'  *   1
    A l·.'¥ ~   lx »  — / . { Q   `     ·J
‘ l     * A1? ‘     v—-.  W 2:    *T I , »·   `¤ — — r 1~\
~··.,g•·,.   , ,,   ·· ,. .~_ (gi. , T ( 1} 1
~       ‘ JV »··.   JN ·   W. .; >+ {_    1   · ·—
  ‘  _,r~.   >..I_*‘‘ j; ~»‘ ; ·._ . in   _' , ¤¢*   E Y_ - °_     a- WIIC
   Vw ’‘‘‘»   1   l   ·· ell  “ ,. I i-—   ..;: ‘ i   1 1   » whutl
    . °_"_’             -_·_·~             .vVV    V1  ’ _
  ,     `    as, .   _.--_ W     K;  hat  ,‘   wu!
·   ¢   _, ·   A ` ,· ` z  V `V     [   W  >   .-,.  [ Q1 . ,  .' 1
13;} ,  _.,.V      , * XL   ·,_,·»  =~M·   ~  1 01s,l
    ·~     V A 111 su
”""“V1     ‘    , {lll ll
  1V__     ,,,.   31 
A Fresh Vegetable Salad   `
I
`
1
1
~ l
{
¥

   CIRCULAR NO. 234
  (Revised)
is sALADs
  By FLORENCE IMLAY
 V Salads offer the housewife a held in which to exercise her in—
i gcnuity and taste for variety. A few olives, a little onion or chive,
 _` a dash of spice, a bit of cheese or a new garnish, may transform an
 _ old dish into a new one. Salads can be made simple or elaborate to
`  suit the occasion, and are an excellent way of using left—overs.
REQUIREMENTS OF A GOOD SALAD
ig  — .·\ltho there are no basic recipes for salads from which a house-
   c wife can build new ones, there are certain definite standards to
’{   which all salads must comply in order to be interesting and ap-
; petixiug. They must be cold, have a pleasing combination of flav-
 `L ors, be colorful and attractively arranged, have the food ingredients
in such a form that all the components can be identihed and have
 —` all the salad greens crisp.
  PREPARATION OF SALAD
I 1. Clean carefully and wash fresh vegetables before chilling. i
i 2. Chill all ingredients before using. Wrap lettuce, celery, Chinese
· cabbage and other vegetables in a towel or place in a vegetable bag.
, and keep on ice or in a cool place. Cabbage which is not crisp.
should be kept in cold water one—half to three—quarte1·s of an hour
before chilling.
3. Use only the more tender and desirable parts of vegetables for
salads.
4. Dice, slice or quarter vegetables and fruits but never mash them.
. Tomatoes should be sliced or quartered, as they are too watery to
, cut in small cubes. Meat and fish should be cooked and then cut
  in small cubes or flaked. (All skin, gristle and bones should be re-
  moved.)
l .
I 5. Dry all fresh vegetables to prevent making the salad dressing
l watery.

 - ¤l RVCII/lI6`]{.)l Exlmrsiorz CI·'I`C'IL[(ll` N0. 234
· 6. Mix ingredients and salad dressing together by tossing with a fork, 3. 7
to preserve the form of the individual pieces of food in the salad, I
Use just enough salad dressing to coat all ingredients tnom1y_ 4_ (
7. Marinate such foods as potato, macaroni, chicken or fish and la i
stand until well S€8SOI'1€d.* Cherries
8. Use shredded lettuce, cabbage or spinach or a leaf of lettuce ag;} Cmuamo;
bed for the salad. Sliced pe
9. Give color to a salad by the addition of green or red peppers. Mint jell
pimientos, grated carrots or beets, maraschino cherries, 11npealed V lli11t leal
apples, etc. Parsley
10. Keep apples from discoloring by squeezing lemon juice over u1gm_ ROSE E€1`¤
11. Preserve the crispness of salads by combining ingredients just be- 5_ ,
fore serving.
ARRANGEMENT AND SERVING OF SALADS 6_
Much ol` lllC slrcnicss ol` il szrlzul clcpcnnls upon Llic (ll`l`2lIlgClllC1ll `
1lll(l serving ol 11. l)Cll(j1()llS lllgl`C(ll(}lllS 111:1)* be llll`()\\'ll l()g`CllltI
in such :111 llIl2lLll`2l(Zll\’C way or SCl`\'C(l so (Z1ll`ClCSSl§' us Lo 111:1ke lllt 8
szrlzul 2l(Tlll(lll}' 1111]>z1l:1L:1l1lc. 'l`l1c ingenious ll()LlS(j\\’ll-C 2ll\\'2ll`$ (illl
{intl sornc 11111lc1‘i21l 1o11scz1sz1 l1:1sc l`()l` ll Sill2l(l or invent sornc 111c1l1<»1l g_
<>|` serving ilu: szrlzul Ll1z11 nrzrkcs it lllLCl`CSl.lllg ;1nl 21l<>1
Chives Swiss chard 1;m(|wj
Dandelion leaves Savory
Endive Turnip tops
Head lettuce Verbena
2. Individual lettuce leaves are more attractive, as a base for Il salad. S _
when the coarse center rib is cut about one-half the length of Ulf ~ _ ‘ ""
leaf and one side of the leaf folded over the other side to I”01'lll** ***2 illl
cup for the salad mixture. llll'1ll sl
l‘ll. 1111
  To marinatc. Mix ingredients with French dressing and let stand i0l` 2** *03* \llll`(’lll
ininutes before using. or until every portion of ingredients is well seasoned. '

 Sn I (1 (ls 5
fork, 3_ The center of tomatoes, cucumbers, cooked young beets or turnips
Sam may be scooped out and nlled with a salad mixture.
. 4_ Garnishes help to make the salad colorful and attractive. The
ld le, following are a few suggestions for garnishes.
cherries Pimiento Hard—cooked eggs (sliced)
asn cmnainon apple strips Green pepper Egg daisies
Sliced peaches Grated carrots Hard-cooked egg colored
Divers, Mint jelly Grated beets with pickled beet juice
>ealecl V Mint leaves Pickled beets Paprika
Parsley Sliced radishes Grated cheese
thm ROSE geranium leaves Radish roses Stuffed olives
st be- 5. Salad is more attractive when just enough dressing is used to coat
the ingredients than when so much dressing is used that the mix-
ture is watery or mushy.
6. Salad should be prepared or arranged so that each serving has a
mm _ contrast of color and texture and an intriguing flavor.
7. Salad should be piled lightly on an individual plate or in a serving
`Ullltl bowl,
C [IK 8. An interesting and delicate seasoning may be obtained by rubbing
N lllll the bowl with garlic or onion. `
Clllall 9, Glass. wooden, pottery or dainty china plates give an interesting
lll; background for a salad.
elim], 10. Individual salads may be placed in lettuce cups and arranged on a
large platter or in a iiat—bottomed salad bowl, to serve buffet style.
H M ll. A salad mixture, such as chicken, tuna, potato or Waldorf, or a
bed of combination vegetable may be piled lightly on a large platter or in
lowing a salad bowl, garnished a.ttractively and served buffet style. _
SALAD ACCOMPANIMENTS
(Zrisp walers or cheese straws may be served with the salad. when
it is served as a separate course. \\'hen served as the main course
ai alone as relreshments, cheese biscuit. cheese rolls or dainty
\Qlll(l\\`l(`llCS may he used.
PLACE OF SALAD IN THE MENU
t salad,
ofthe ,_ Nalad should have a prominent. plaee in every day`s menu. dul»
forma ing all seasons ol` the year. The kind ol salad used with any one
mt·al should lie planned in relation to the rest ol` the menu. Chitik-
» vii. nina or potato salad should he used as the main protein or
gll ml *llll`<°lly dish ol the meal, not as a suppleinentary disll to il llC2l\‘§'

 _ 0 Kentucky Extension Circular No. 254
. meat course. A light salad, such as lettuce, fresh vegetable, or fruit,
with a French dressing, is suitable to serve with the heavy mutt
course. l·`ruit salad should not be served when fruit cocktail and zi
fruit dessert are included in the menu. Ulead
From a nutritional point of view, salads are valuable for the lz butt
following reasons: 6 gig;
1. Salad prepared with fresh raw vegetables is an excellent sour-ce gf an lm
vitamin G. Vegetables canned by the hot pack method acooiuihg WOU-
to directions in Circular 220* are also fair sources of vitamin C. N0
since vitamin C is one of the essentials for growth and health and the M
plays an important role in the development of bones and teeth, it is _ lightly
readily seen that salads have an important place in the daily menu.
2. Many vegetables, particularly green, leafy vegetables, are excellent 1245 S
sources of iron which is necessary to keep the blood in good condi- Hm.d_C
tion. ‘ Ba
3. Vegetable and fruit salads furnish cellulose and mild acids iieerlal water,
for regulating the body processes. Iemge
4. Salads prepared from meat, cheese or eggs furnish protein for tig- clressit
sue building.
5. The attractiveness of a colorful salad, especially one prepared with
vegetables and fruits rich in vitamin B, is a means of stimulating tg sm;
the appetite. 2 c. sk
6. The crispness of fresh vegetables and fruits gives "chewiness" to MZYOU
the food. B2
dressii
uaise.
SALADS FOR CHILDREN mge
Most. salads contain foods or condinients which yottng children
should not eat. However, they can be prepared so that any lltlllllilf Eudivl
young child can eat them without harmful results. 'l`he tentlu SE
parts of lettuce and new cabbage, with all the coarse or woody pittb plates
removed, the tiny. tender celery hearts can be given to young dill ing.
dren who are at least three years of age. Children can also |>t·
served molded frttit salads, made with finely chopped cooked frttit- Cem
.r\ dressing can be made of oil, lemon juice, a little salt and sugar all Cm;
if oil is not used, of diluted lemon juice, salt and sugar. i Chop;
Most children will be satished to have their salad prepared iu vt
this manner and not tease to have one like the adults are eating cmg)?
an s
  220, "Canning Fruits and Vegetablgsf college or Agriculwlt

 Salads 7
l`l1i[y  
llCill —T
nd Ll SPRING VEGETABLE SALAD
lhead lettuce 1 c. cooked, diced asparagus
U l2 button 1'&diSh€S 1 C. chopped celery
K ggreen onions French dressing
Mix asparagus, celery and chopped onion. Divide lettuce into six parts
ce of and pull loosely apart. Arrange on plates with asparagus, celery and
mm Omen. Serve with French dressing. Garnish with sliced radisnes,
in 6 Note. The salad may be prepared to serve from a bowl, by breaking
an  the lettuce in small pieces and mixing all vegetables and dressing together
im lightly with a salad fork.
lem SLICED BEET SALAD
mem 12-15 small beets Lettuce
’“di‘ Hard-cooked egg Horseradish dressing
4 Bake beets in a moderate oven until tender or cook in boiling salted
ceded water, eel and chill. Slice beets and marinate with French dressing. Ar-
D
range sliced beets on a bed of shredded lettuce. Serve with horseradish
l· ns- clressing and garnish with hard-cooked egg. .
with STUFFED BEET SALAD
ating 18 small beets 3 T. finely chopped mint
2 c. shredded cabbage Lettuce
gi [O Mayonnaise French dressing
Bake beets in a moderate oven until tender, peel, marinate with French
dressing and chill. Mix shredded cabbage and chopped mint with mayon-
naise. Scoop out the center of beets and fill with cabbage mixture. Ar- -
range three beets on a bed of lettuce and serve.
""“" ENDIVE sALAD
r111:1I
mlm Endive Green pepper French dressing
Separate stalks of endive, wash and chill. Arrange endive on salad
l’“"l“ plates, garnish with strips of green pepper and serve with the French dress-
chil ing.
U '>° s·rUFFEn osmny
[-I`llll.
W N Celery Mayonnaise `
` Cream cheese grated Paprika
U ‘ Chopped olives
fd lll Wash celery and cut in about six—inch lengths. Mix grated cheese and
g. €h0DD€d olives with a little mayonnaise. Fill celery with cheese mixture
and sprinkle with paprika.
ulturc.

 5 Km:/lzrh/ty lfxlcllsion. Cin:11/ur No. 2291
_ STAR SALAD Add
6 medium tomatoes 1 small pepper {luck C1;
2 cucumbers Lettuce mgve Sa
1 small onion Mayonnaise ““S€‘
Paprika
Peel tomatoes and cut in live sections nearly to the bottom so that thc I d.
sections fall apart and form a star. Place a tomato on a bed of lettucg 11* C' dl
Chop cucumbers, onion and pepper and mix with small amount of mayo;]- I “ C'  
naise. Fill centers of tomatoes with vegetable mixture and sprinkle with  
*°ap"““"· H pimiei
SHREDDED VEGETABLE SALAD Mar
2 c. shredded cabbage 1 c. shredded raw turnips Sltdiem
ll; c. shredded raw carrots % c. finely chopped parsley Garnish
2 T. chopped onion French dressing
Note. Celery, raw cauliflower, spinach or beets may be used.
Mix onion with shredded cabbage and arrange on plates. Place shred. 2 large
ded carrots and turnips in piles on the cabbage. Sprinkle with parsley and 1 C. Bug
serve with French dressing. 1 C- Wat
T0MAT0 As1>1o mick
Sel:
2t; T. gelatin 2 whole cloves Slices al
*.:4 c. cold water 2 slices onion C; Suga]
2 c. strained tomato juice lg t. paprika and Ch;
l c. boiling water le t. salt Cottage
1 bay leaf 1 t. sugar N0;
Cook onion and spices in boiling water until well seasoned. Strain and may he
add liquid to boiling tomato juice. Soften gelatin in cold water and add
to hot tomato juice. Pour into well-buttered molds and place in a cool
place until congealed.
Note. *24 c. celery cut in small pieces and *51 c. diced raw carrots may 1 c' CN
be added to tomato aspic.    
TOMATO ASPIC, COTTAGE CHEESE AND LIME SALAD l 3 c. ·
2 c. tomato aspic 2 T. cold water DH
2 c. cottage cheese 2 T. boiling water Cool HI
1 package lime Jello 2 c. boiling water ` and Pu]
l T. gelatin Lettuce dress?]
Mayonnaise \_m_V§;
Make tomato aspic, chill and, when consistency of thick cream, polll mime]
into well—buttered molds and place in a cool place until congealed. Add ,
cold water to gelatin and when the gelatin is soft add 2 T. boiling water.
Place dish which contains the gelatin in a pan of boiling water and allow
to stand until gelatin is dissolved. Add gelatin to cottage cheese and chill. 2 c. la:
When tomato aspic is congealed, cover with cottage cheese and allow salad 2 c. bl:
to stand in a cool place until cottage cheese is congealed. 1 c. ni

 Sa/ads 9
Add 2 c. boiling water to the lime Jello, chill and when consistency of
thick cream pour over cottage cheese. When lime Jello is congealed re-
move salad from mold, cut in slices and serve on a lettuce leaf with mayon-
imise.
APPLE-POTAT0 SALAD
;he pg C. diced cooked potatoes 2 sliced hard—cooked eggs
‘C°‘ pj e, diced apples French dressing
Tn- 1 c. chopped celery Salad dressing
ith 2T_ chopped green pepper or Parsley
pimiento
Marinate potatoes with French dressing and chill. Add the other in-
gredients except parsley, and mix with salad dressing by tossing with fork.
Garnish with parsley.
CINNAMON APPLE SALAD
Bd` zlarge apples Red fruit coloring
md ic. sugar 1 c. cottage cheese
l c. water Lettuce
1 slick cinnamon Mayonnaise
Select apples which will not go to pieces in cooking, pare, cut in thiol: `
slices and remove core. Add cinnamon and red fruit coloring to syrup made
ci sugar and water. Cook slices of apples carefully in syrup, remove, drain
and chill. Arrange chilled apples on a bed of lettuce, fill the center with
cottage cheese and serve with mayonnaise.
Note. Fitted prunes, halves of peaches, pears, apricots or tomatoes
uid maybe substituted for the apple rings.
iclcl
¢00l PINEAPPLE AND CARROT SALAD ·
my lc. crushed pineapple 1 c. boiling water
` lc. chopped carrots 1 T. vinegar
lc. pineapple juice ls t. salt
l 3 c. celery cut in small pieces 1 package lemon Jello
Dissolve jello in boiling water. Add pineapple juice. vinegar and salt.
Cool and, when the consistency of thick syrup, add pineapple and carrots
· and turn into well-buttered molds and chill until firm. Serve with a boiled
dressing to which whipped cream has been added or mayonnaise.
Note. The carrots may be either put thru a food chopper or cut in
Om V€1`YSl1lE\ll pieces. Two tablespoons shredded pimiento and lg c. diced cu- "
ml ` Climbers make a tasty addition to this salad combination.
ISL, CHERRY AND BLACKBERRY SALAD
hill. 2c. large cherries 1 c. chopped celery
mlzicl 2 c. blackberries Lettuce
l c. nuts Mayonnaise

 , 10 Kentucky Extension Cirrrular No. 234
Dram fruit well. Arrange cherries, blackberries and celery in piles on Mid the
a bed of lettuce. Sprinkle with nuts and serve with mayonnaise boiled Sl
CANTALOUPE SALAD
1 crangr
5 c. diced cantaloupe or cantaloupe Mint leaves ,__ medy
balls Lettuce ldbamm
French dressing it C_ Wy
Chill cantaloupe and arrange in piles on beds of lettuce. Serve with cherri
French dressing and garnish with mint leaves. Ref
`11 smal
STRAWBERRY SALAD into sm
2 c. chilled diced fresh pineapple 2 T. chopped mint Salad dl
. a mold
2 c. strawberries Lettuce
French fruit dressing one Of;
Wash, hull and chill strawberries. Put pineapple and strawberries 011 W
a bed of lettuce, sprinkle with chopped mint and serve with French fruir
dressing.
GRAPEFRUIT SALAD 2T. gel
2 large grapefruit French dressing    
Lettuce Paprika ,‘ Q 18]
Peel grapefruit and remove the pulp, carefully keeping each section ,2 C_ di
whole. Arrange sections on bed of lettuce, serve with French dressing and Soi
sprinkle with paprika. lemon;
PEAR AND LIME SALAD fruit a1
12 small halves of canned pears llg T. preserved ginger leaf Wu
1 package lime Jello Lettuce
2 c. water Mayonnaise
*51 c. cottage cheese 4c. col
Mix cottage cheese with finely chopped ginger. Scoop out the center Bhard-
of pears, fill centers with cheese mixture and place halves together. Dis- ‘: c. sl
solve jello in boiling water, and cool until about the consistency of thick I': c. (
cream. Pour a small amount of jello into buttered molds and allow it to Mi:
congeal. Place a pear in the center of each mold, cover with jello and with F
place in a cool place until jello is congealed. Remove from molds, serve pimien
with mayonnaise in lettuce cups. ciressin
N0
CRANBERRY SALAD
2 c. fresh cranberries 1%;} T. gelatin
NQ C. boiling water lg (3, chopped nuts ‘ 2T_ ge
li C. Cold Water li c. shredded pineapple li c. e·
"fl C. Sugaf 1 c. celery cut in small pieces 2 c. ch
Cook cranberries in water until tender. Add sugar and cook 5 lllllllllcs- 2 c. eh
Soften gelatin in cold water. Cool and when the consistency of thick Sylllll li c. c

 Salads 1 1
,5 on add the other ingredients. Turn into molds and when firm serve with a
boiled salad dressing.
FROZEN FRUIT SALAD
lorange % c. pineapple cubes
lg medium grapefruit 1 c. fruit salad dressing
lbanana 1 c. whipping cream
;;, c. white grapes or Royal Ann 12 maraschino cherries
with cherries
Remove the rind and the fiber from the orange and grapefruit and cut
in small pieces. Peel and seed the grapes; cut the cherries and banana
into small pieces. Chill the fruit, whip the cream and combine with the
salad dressing. Combine fruit with the salad dressing mixture. Pour into
a mold and pack in ice and salt for three hours, using three parts of ice to
one of salt or freeze in a mechanical refrigerator.
IS On When frozen, cut in cubes and serve on a lettuce leaf.
f"““ M0LDED FRUIT SALAD
2T. gelatin it c. diced canned peaches
l 3 c. cold water 1 c. diced bananas
2c. boiling water lt c. grapes cut in halves -
M c. lemon juice 1 c. chopped nut meats
`cim it c. diced apples Fruit salad dressing
¥“·“d soften the gelatin in cold water and dissolve in boiling water. Add the
lemon juice. Cool. When the consistency of thick syrup add the prepared
fruit and nuts. Pour into molds and chill until firm. Serve on a lettuce
leaf with fruit salad dressing.
CHICKEN SALAD _
4c. cold diced chicken or turkey 1 T. shredded pimiento
zentcr Bliard-cooked eggs 1 t. salt
Dis- ‘t c. sliced cucumbers Parsley
thick I'; c. celery Mayonnaise dressing
it to Mix chicken and celery and cucumbers together carefully and marinate
»a11d with `French dressing. Let stand until thoroly chilled. Add eggs and
serve pimiento to chicken, celery and cucumbers. Mix well with mayonnaise
dressing to which chopped parsley has been added. Serve on lettuce.
Note. Veal or pork tenderloin may be substituted for the chicken.
MOLDED CHICKEN SALAD
l 2T. gelatin % c. peas
ll c. cold water 2 T. shredded pimiento
2 C. chicken broth 2 hard-cooked eggs, sliced
nlm- YG. chicken (cut in cubes) Cream mayonnaise dressing
SWUP ‘: c. celery, cut in small pieces

 _ 12 [{(’7l[I((`/ty lfxlczixirni. Circiz/ur No. 2291
. Soften gelatin in cold water and dissolve in hot chicken broth, COO]
and when the consistency of thick syrup add chicken, celery, peas and DL
miento. Turn a little of mixture into molds and then add sliced eggs. 6haY
Finish filling molds. Chill until firm. Serve with cream mayonnaise Or 1,3 C
boiled dressing. l>1€*
C
HAM SALAD diced
Pile
2 c. cooked ham (diced) 2 hard—cooked eggs bed <
*Ei c. cooked peas Horseradish dressing 1*
1 c. celery, cut in small pieces of th
Mix ham, peas and celery together and marinate with French dressing, `
Chill. Arrange on a lettuce leaf. Serve with horseradish or Russian dress—
ing. 1- (
” C
TONGUE SALAD C
2 c. cold tongue (diced) 3 'I‘. chopped green pepper (
iii c. celery, cut in small pieces or Chiffonade dressing ‘ (
’Ei c. nnely shredded cabbage (
(
Mix all ingredients together and marinate with French dressing. Chill, 9 ,1
Arrange on a lettuce leaf and serve with chiffonade or horseradish dressing, “‘ Q
TUNA FISH SALAD Q
1 can tuna {ish T.; c. chopped nuts  
1 c. celery, cut in small pieces or 1 T. pimientos V
1 c. shredded cabbage Mayonnaise dressing I
Place tuna iish in strainer and pour hot water over it to remove oily H ]
taste. Chill. _ " .
Mix all ingredients together and marinate with French dressing. Ar- Q
range on a bed of shredded lettuce or cabbage. Serve with cliifloiiatlr Q
dressing or mayonnaise and garnish with sliced stuffed olives.
Note. Salmon may be substituted for the tuna. ‘
SHRIMP SALAD  _ 4'
2 c. shrimp, ilaked Parsley `
1 c. celery, cut in small pieces Mayonnaise dressing ,
1 c. diced pineapple
Marinate the fish and celery with French dressing. Chill. Drain pine ri
apple. Combine pineapple, shrimp and celery. Serve with a maycmiaisc  
dressing. Garnish with parsley.  . 5*
Note. Lobster or crab meat may be substituted for the shrimp.  I

 Salads ld
300] STUFFED EGG SALAD
Db 5 hard-cooked eggs 6 stuffed olives
gs, 1 3 e. ham, diced in very small Paprika
' Ol {pieces Mayonnaise dressing
Cut eggs in halves lengthwise. Remove yolks and mash. Add ham and
diced olives to egg yolks. Mix with enough mayonnaise dressing to soften,
Pile mixture in egg whites. Sprinkle paprika over the top. Arrange on
bed of shredded lettuce or spinach.
Note. Meat, ish, or egg salads should be used as the main protein dish
of the meal and not with a meat course of the meal.
mlb G INTERESTING SALAD COMBINATIONS
ESS` 1. Cabbage Salads
’ Cabbage, apple, celery and nuts.
Cabbage, pineapple, white grapes and marshmallows.
Cabbage, grated carrot, onion and chopped green pepper.
· Cabbage, raisins and celery seed.
Cabbage, grated turnip, onion and pimiento.
_ _ Cabbage, tomato and cucumber.
  2. Tomato Salads I
°` Tomatoes, cucumbers and lettuce.
Tomatoes. onions, radishes and lettuce.
. Tomatoes, celery and green pepper.
Tomatoes stuffed with cottage cheese.
Tomatoes stuifed with shredded cabbage and nuts.
Tomatoes stuffed with cream cheese, chopped onion and green peppers.
V ~ Tomatoes stuffed with chicken salad.
Om, 3. Potato Salads
. Diced cold potatoes. onion. hard-cooked eggs and celery seed. `
Ar- Diced cold potatoes, cucumbers and celery.
iiadt Diced cold potatoes, celery, string beans, tomatoes, onion and hard-
cooked egg.
A Diced cold potatoes. celery, onion, cooked crisp bacon or cooked ham.
Diced cold potatoes, celery, peas and cooked beets.
_ 4. Apple Salads
 : Apple. celery and nuts.
‘ Apple, celery and dates.
, Apple, celery, white grapes and marslmiallows.
Apple, celery and iinely chopped mint. ~
nine ` Apple, celery and raisins.
ham if Note. Finely shredded cabbage may be substituted for the celery.
j  5. Cottage Cheese
  Cottage cheese and diced cucumbers.
 ` Cottage cheese and diced peppers.
 ; Cottage cheese, sliced stuffed olives and nuts.

 1·1 Kentucky Extension Circular N0. 234
Cottage cheese balls in canned peach halves.
Cottage cheese balls in pear halves. 3 T or
SALAD DRESSINGS 2    
The kind ol` salad dressing used depends much upon the mic 1T· HG
ol` the individual and upon the place the salad has in the menu Il H€‘
served with the llltjill vourse a French. boiled or cream dressing it SMF;
. . . . . . . ‘ ea
preleralile, but il the salad is the main dish ol: the meal a lieqn- ,;,C_m.
mayonnaise dressing supplements the lat. which is lacking in the
rest ol` the menu.
FRENCH DRESSING 2 6% Y
1 t. sal
  c. salad oil IA t. paprika 1t_ pci
M c. vinegar 1 t. sugar fl&__1 t_
$5 t. salt lé t. onion juice Mi
Mix dry ingredients with lemon juice or vinegar and beat well. Add lemon
oil and onion juice. Beat or shake until oil and vinegar are well blended. liquid 1
Variations of French dressing may be made by the addition of any of c0l1St¤1
the following foods: alternz
Chopped onion Chopped pickle Stand ‘
Chopped celery and nuts Chopped parsley
Finely chopped egg Curry powder
Chopped green pepper Whole cloves Russia
Ground horseradish Equal parts French dressing and sour Thong,
Chili sauce cream well shaken together (
Tomato catsup Rub bowl in which dressing is made (
Grated cream o1· minced roquefort with garlic Cream
cheese Lemon or grape fruit juice substi- Chim,]
Mustard tuted for vinegar i I
Worcestershire sauce pcimu.
A combination of French dressing and two or more things such as H°*`$'!¤‘
chopped pepper, onion, parsley, celery and minced hard—cooked egg gives Note:
a delightful dressing which adds piquancy to ordinary salad green. ,
COOKED SALAD DRESSING
1 c. water 1% t. brown sugar is as
14 c. vinegar 2 T. flour 1 T_ S.
1 t. mustard 2 egg yolks I is t_ S
ll t. salt 1 T. butter . A'
Mix dry ingredients, add water and vinegar. Cook until thick, p0111` mg C0
slowly over well-beaten egg yolks. Cook two minutes longer and add but- V
ter. Chill. One—third cup whipped cream added just before serving gil/65 cr ` `
a smooth, iluify texture. eam

 Salads 15
FRUIT SALAD DRESSING
3 T. orange juice 2 eggs
3 T. lemon juice l/3 c. sugar
4T. pineapple juice le c. heavy cream
Sm 1 T. flour
N Heat fruit juices. Mix sugar and flour and slowly add the hot fruit
_ . juices. Cook in double boiler fifteen minutes. Pour slowly over well-
i '* gn e ·s. Cook for two minutes longer. Cool. Just before serving add
beat S3
WY ig C_ cream { whipped) and beat until Huffy,
Ihr
MAYONNAISE DRESSING
2 egg yolks Paprika
1 t. salt 2 T. vinegar
_ lt. powdered sugar 2 T. lemon juice
*;-1 t. mustard 1%-2 c. salad oil
Mix the dry ingredients and add to the egg yolks. Beat until thick and
ldd lemon colored. Mix the lemon juice and vinegar. Add 1 tablespoon of the
_ liquid to the egg mixture and beat thoroly, then add oil gradually, beating
of constantly until it begins to thicken. Then continue adding liquid and oil
alternately, beating constantly, until the mixture is stiff, fluffy and will `
stand alone. Keep in a cool place.
VARIATIONS OF MAYONNAISE
Russian dressing. 1 c. mayonnaise and li c. thick chili sauce.
Om t Thousand Island dressing. 1 c. mayonnaise, 2* T. chopped olives, 1 T.
chopped pimientos, 1 T. chopped green peppers, 2 mashed hard-
ade cooked egg yolks and 1 / 3 c. chili sauce. _
_ Cream mayonnaise. 1 c. mayonnaise and 1/3 c. whipped cream.
SU` _ Chiffonade dressing. 1 c. mayonnaise, 2 T. chopped parsley, 1 T. chopped
green pepper, 1 T. chopped pimiento and 2 T. chopped onion.
Peanut mayonnaise. 1 c. mayonnaise, 3 T. peanut butter, 2 T. lemon juice.
as Hoi·sei·adisl1 dressing. 1 c. mayonnaise, 2 T. grated horseradish, 1 T. vinegar.
WS Note: Mineral oil may be substituted for salad oil for those who wish to usc
a mayonnaise with a low calorie value.
QUICK CREAM DRESSING
li c. sweet Cl'€3»lh 3 T. vinegar ‘
1 T. sugar le t. celery seed
I li t. salt
l A Add sugar, salt and celery seed to cream and slowly add vinegar, beat-
O? mg Constantly. This is a very good dressing to use with slaw.
u -
ves ` Note. Whipped cream or sour cream may be substituted for sweet
cream.

 Univ
Oircul
?
cpnrnti
` mrni 0
Actof
lnunl
the lx
Rusp
  — thus
K n 4 mss.
    »mn¤Z¢· W  · uhicil
 g   _,;,g, » I 1 1 1 shr
Z    mm w ¥"“"‘
  9 -#—·~·  gv  ,:7 wm i.    »»’ ez   ” =  A
ri/Yi » L?; » ‘;$Y   i wlw   ’=~~— -,,.. ,. 4 W   » i    Z:  1‘:1>l>|1
  ””” “=’‘;’  ` "   i d`=i'`  s    /  V .      ’ ‘ m·¤
  ssf   l`=.V‘  i    .: ’   V ii?  ` mine
 __ 7 ww W   V J   [I] 5lI
(lure
4 appli
Materials for Salad Dressing [Hm;
(wps
_ sidca
peru
Z rod in
· thc 11
  1a
vurinr
thu I`1
s new `
` V ilsl`<‘2
  TIIC
Z?  R
 ; in I{<
  well
  ]<·<’t I
é vigoi