Florida Salads

FRANCES BARBER HARRIS
1914
JACKSONVILLE, FLORIDA

Preface.

If the writer can impress upon the readers of this little salad book the importance of eating salads, the writing of it will not be in vain.

The addition of a pretty salad to a menu not only gives a refined, attractive appearance to the table, but is appetizing, and, I might say, almost a necessity in this climate, speaking from a health standpoint. Fruits and vegetables contain a large amount of the necessary salts required by the system, and as for olive oil, the many benefits derived from the use of pure olive oil are so great that it is considered by good authority a positive beautifier. We all know that celery and onions are soothing to the nerves.

This is not a very comprehensive work, but a collection of a few practical, palatable recipes, combined, proportioned and tested by the author. It is especially written with the hope that it will be of some assistance to young housekeepers in making their meals attractive and dainty. With a few exceptions, the materials used in these salads are produced in Florida.

In making salads there is a field for a great deal of originality. With a little taste and painstaking care, most attractive, and at the same time wholesome dishes may be originated.

Important Pointers.

Of course only the freshest and best materials are reckoned in these recipes. It is a mistake to think the mixing will hide the quality.

Lettuce, endive, celery, and all salad greens should be most carefully washed, crisped one hour in ice water, put into a cheese cloth bag and kept near the ice until needed; or, shake gently, put into a covered stone jar and set in cool place. Cover jar with cloth before putting on the top. All salad materials should be thoroughly cold and salads kept cold until served.

Pecans can be cracked easily and meats gotten out whole if they are scalded and left in the hot water a few moments; crack lengthwise. Scald nut meats to blanch.

Do not be afraid to use red pepper in salads. It is wholesome and often prevents them from being indigestible.

Salads should not be mixed any longer before serving than absolutely necessary.

Onions should be sliced and soaked at least one hour in ice water before using for salads. They are milder and not so apt to disagree with one. Cucumbers should be sliced thinly and crisped in ice water one hour before eating. It makes them more wholesome.

Let the hands come in contact with salads as little as possible. Use fork and spoon for mixing dressings and tossing salads together. When convenient make French dressing and mix salad at the table.

A small lump of ice put into French dressing while being made keeps it cool and makes it milder.

A tiny pinch of sugar improves most salads.

The secret of making mayonnaise that will not curdle is in using perfectly fresh eggs and cold, pure olive oil. Care and judgment is also needed; materials differ and have to be used accordingly. Stir in one direction.

It is best not to use silver or metal utensil in making dressing or in mixing salads. The writer uses an orange wood fork and spoon. The wood is hard and does not discolor.

A heavy white porcelain bowl holding about one quart is a convenient size in which to mix mayonnaise.

Squeeze lemon and strain juice before beginning mayonnaise.

When mayonnaise loosens or begins to curdle, put in a pinch of corn starch, or if it separates after making, put an egg yolk into a fresh bowl and gradually stir mayonnaise into it.

The writer never uses cream in combination with salad dressings, from the fact that lemon juice and vinegar curdle cream. The desired quantity of the following is a good substitute: one teacupful of fresh, rich, sweet milk thickened with one teaspoonful of corn starch cooked in a double boiler; when it begins to thicken add one teaspoonful of butter. When it is the consistency of thick cream, remove from fire, beat well and put near ice until needed. It will be referred to in these recipes as Cream Substitute.

When canned meats are used for salads, the can should be opened at least half hour before using, meat placed in a porcelain, glass or china bowl and thoroughly aerated.

Lettuce is so succulent and easy to bruise that breaking or pulling it to pieces with the fingers is a more delicate way than cutting with a knife.

Salads should never be sour but so delicately blended that no seasoning predominates.

“Distrust the condiment that bites too soon.”

A little claret added to Plain Mayonnaise is very nice for fruit salads.

Before making sandwiches, bread may be peeled, or all crust taken off with a very sharp knife.

Slightly melt butter before spreading on bread for sandwiches.

It is best to spread butter on end of loaf before slicing for sandwiches. Use very sharp knife for cutting bread.

An ordinary tea cup, level full, rounded table spoon and tea spoon are used for measuring these recipes.

Salad Dressings.

COOKED YELLOW SALAD DRESSING.

Three tablespoonfuls of vinegar, one scant teaspoonful of salt, one half teaspoonful mustard, one teaspoonful sugar, white and red pepper to make rather hot; cook in double boiler and when hot add one half teacup of butter. When butter is melted stir in yolks of three well beaten eggs and continue to stir until mixture is the consistency of thick cream. Take from fire, beat well and put on ice. When thoroughly chilled, fold in the well beaten white of an egg.

COOKED WHITE SALAD DRESSING.

One cup of fresh, rich, sweet milk. Thicken with one teaspoonful of corn starch and cook in a double boiler. When it begins to thicken add one tablespoonful of butter, stirring until as thick as heavy cream. Remove from fire and add one half teaspoonful of salt, two tablespoonfuls of tarragon vinegar, white pepper to taste and beat until smooth. When cold fold in one egg white, well beaten.

LEMON DRESSING.

One-half teaspoonful of salt well sprinkled with white pepper, three tablespoonfuls of olive oil and the juice of half a lemon beaten alternately until thick.

FRENCH DRESSING.

One teaspoonful of salt, tabasco or cayenne and black pepper to taste; one half cup of cold olive oil, one and one-half tablespoonfuls of vinegar. Stir oil and vinegar alternately into salt and pepper with an orange wood fork until thick. Serve at once.

Instead of olive oil, bacon grease is sometimes used. It is then called German dressing instead of French dressing.

NUT DRESSING.

Pound into a smooth paste pecan meats and mix with French dressing, or mix peanut butter with French dressing. Nice to serve over plain lettuce.

MAYONNAISE, PLAIN.

Put yolks of two eggs and one teaspoonful of salt into a cold bowl and stir until smooth with an orange wood fork; gradually add cold olive oil and lemon juice alternately until one and one-half cups