How to Cooking Tips

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Potato Salad

 

Potato salad is usually considered to be an economical salad. It may be made with left-over potatoes or potatoes cooked especially for this purpose. If there are in supply a large number of small potatoes, which are difficult to use in ordinary ways, they may be cooked with the skins on and peeled to be used for salad when they have cooled. A boiled salad dressing is perhaps the most desirable for such a salad

 

 

Ingredients:

  • 2 c. diced potatoes
  • Salt
  • 1 medium-sized onion
  • Boiled salad dressing
  • 1/2 tsp. celery seed
  • Lettuce
  • 1 Tb. parsley, chopped
  • 1 hard-cooked egg

 

Steps:

  • Dice the potatoes into 1/2-inch dice, chop the onion fine, and mix the two.
  • Add the celery seed and parsley and season the whole with salt.
  • Just before serving, mix well with boiled dressing.
  • Garnish a salad bowl or salad plates with lettuce, place the salad on the lettuce, and then garnish with slices of hard cooked egg.

 

Sufficient to Serve Four.

 

 

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Winter Salad

A salad made entirely of winter vegetables may be prepared when there are no fresh vegetables in supply. If any of the vegetables are left over, the others may be prepared to use with the left-over ones. A good plan to follow when carrots, turnips, or potatoes are being prepared for a meal is to cook more than is necessary for the one meal and then set aside part of them for a salad to be served at another meal.

 

 

Ingredients:

  • 1 cup turnips, diced
  • 1 cup carrots, diced
  • 1 cup. potatoes, diced
  • 1 Tb. chopped onion
  • French dressing
  • Lettuce
  • Salad dressing

 Steps:

  • Cook turnips, carrots, and potatoes whole in boiling water until tender enough to be pierced with a fork.
  • If they have not been peeled before cooking, peel and cut into small dice.
  • Mix, add the onion, marinate with French dressing, and allow to stand for a short time.
  • Garnish salad plates with lettuce leaves, pile the salad on the lettuce, and serve with any desired salad dressing.

 

Sufficient to Serve Six.

 

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Cabbage and Celery Salad

 

Cabbage and celery combine very well, for they are similar in color and crispness. They can be procured at the same time of the year, and while celery is not cheap, cabbage is a comparatively inexpensive food and the two combined make an inexpensive salad. Because the color of both is very much the same, pimiento is added to give a contrasting color.

 

Ingredients:

  • 1 cup cabbage
  • 1 cup celery
  • 1 pimiento or green pepper
  • 1/2 teaspoon. salt
  • 2 Tablespoon. vinegar
  • Lettuce
  • Salad dressing

 

Steps:

  • Select a firm head of cabbage, pull off the outside leaves, and wash. Cut the head in half down through the heart and root and cut each half into quarters.
  • Cut the celery into thin pieces across the stem, and dice the green pepper or pimiento or both into very small dice.
  • Measure each of these, combine them, season with the salt and vinegar, and just before serving drain carefully.
  • Serve on lettuce with any desired salad dressing.

 

Sufficient to Serve Four.

 

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Beet and Bean Salad

 

An excellent winter salad and one that may be made from canned or left-over vegetables is beet & bean salad. If string beans happen to be left over or only part of a can remains, they may be combined with beets that are canned or freshly cooked for the purpose. This salad should be carefully combined just before serving.

 

 

Ingredients:

  • 1 c. string beans
  • Lettuce
  • 1 c. beets
  • Salad dressing

 

Steps:

  • Cut the string beans into half-inch lengths and cut the beets into half-inch dice.
  • Season each well with salt and pepper. Just before serving, garnish salad plates with lettuce, combine the two vegetables, and place in a heap on a lettuce leaf.
  • Pour French dressing or any other salad dressing desired over them, but do not mix the salad dressing with the vegetables.

 

Sufficient to Serve Four.

 

 

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Stuffed Tomato Salad

 

An attractive salad in which vegetables of almost any kind, fresh or canned, may be used to advantage is the stuffed tomato salad. Medium-sized, well-ripened tomatoes are best to select. The vegetables that may be used for the stuffing are celery, radishes, onions, cucumbers, cooked asparagus, green peas, and string beans. Any one or any desirable combination of these vegetables will make a satisfactory filling.

 

 

 

Ingredients:

  • 6 medium-sized tomatoes
  • French dressing
  • 1 1/2 c. diced vegetables
  • Mayonnaise dressing

 

Steps:

  • Cut out the stem and blossom ends of the tomatoes and hollow out the center so as to leave a shell.
  •  Dice the contents of the tomatoes and mix with the other diced vegetables.
  • Marinate the diced vegetables with French dressing and put into the tomato shells, heaping each one as shown.
  • Place on lettuce leaves and serve with mayonnaise.