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                            Copyright 1914




                            FLORIDA SALADS

                       “Nothing lovelier can be
                        found in woman, than to
                        study household good.”
                               --Milton.

                         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,