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The International Jewish Cook Book

The International Jewish Cook Book

1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; The Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc.

Author: Florence Kreisler Greenbaum

A Project Gutenberg eBook




Salads are divided into two groups, dinner salads and the more

substantial ones served at supper and luncheon in the place of meats.

They are exceedingly wholesome.


Nearly all the meats, vegetables, and fruits may be served as salads.

The essential thing is to have the salad fresh and cold; and if green,

to have the leaves crisp and dry.


Lettuce, Romaine, endive and chicory or escarole make the best dinner

salads, although one may use mixed cooked vegetables or well-prepared

uncooked cabbage.


Left-over green vegetables, string beans, peas, carrots, turnips,

cauliflower, cooked spinach, leeks and beets may all take their place in

the dinner salad. Use them mixed, alone, or as a garnish for lettuce.


Lettuce and all green, raw salad vegetables should be washed and soaked

in cold water as soon as they come from the market. After they have

stood fifteen to twenty minutes in cold or ice water, free them from

moisture by swinging them in a wire basket, or dry, without bruising,

each leaf carefully with a napkin. Put them in a cheese-cloth bag and on

the ice, ready for service. In this way they will remain dry and cold,

and will keep nicely for a week.


The dressing is added only at the moment of serving, as the salad wilts

if allowed to stand after the dressing is added.


Meat of any kind used for salads should be cut into dice, but not

smaller than one-half inch, or it will seem like hash. It should be

marinated before being mixed with the other parts of the salad. Meat

mixtures are usually piled in cone-shape on a dish, the mayonnaise then

spread over it, and garnished with lettuce, capers, hard-boiled eggs,

gherkins, etc.


*To Marinate.*--Take one part of oil and three of vinegar, with pepper

and salt for taste; stir them into the meat, and let it stand a couple

of hours; drain off any of the marinade which has not been absorbed

before combining the meat with the other parts of the salad. Use only

enough marinade to season the meat or fish.


If too much vinegar is added to mayonnaise it robs it of its consistency

and flavor. All salads must be mixed at the last minute, at serving

time. Mayonnaise dressing may be made hours before and the meat, lettuce

and celery prepared, but each must be kept in a separate dish until

mixing time.

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