POINTS IN SALAD MAKING

Shannon News, 10 July 1928, Page 4

POINTS IN SALAD MAKING

Mount this on cardboard and hang it on the kitchen wall.

1. All green vegetables must be fresh and young, carefully washed and trimmed before using. 2. Every drop of water must be drained from them or the dressing will not adhere to the leaves. 3. Tomatoes must have their skins removed, and other vegetables prepared accordingly to their kind. 4. Cooked vegetables must not be too soft sand should be cut into neat pieces or left in shape.

5. Meat should be cut in dice of fine shreds, and fish broken in flukey Both should be marinated if necessary. 6. All condiments used in the dressing must be fresh and good. 7. Use vinegar very sparingly. 8. Vary tile dressing by adding different flavouring ingredients.

9. Do not add. dressing to a green salad until just before serving, and toss it lightly. 10. Arrange the salad tastefully and add an attractive garnish. 11. If used as a separate course, servo a suitable accompaniment. 12. Everything connected with a salad should be as cold as possible.