SALADS: were formerly confined to a few raw green herbs, but to-day they cover a wide range, practically all kinds of food being so served. They deserve much wider recog nition than is popularly accorded them, for, properly made, they offer a variety of food combinations that are particularly wholesome and very appetizing—especially during hot weather.
For their enjoyment, the best materials are, however, absolutely necessary. If a grocer desires to make free sales of olive and similar oils, mustard and vinegar, he must keep choice grades of these articles during the salad season! If rancid butter were as common a commodity as rancid oil, most people would put up with dry bread in preference to using it.
Lettuce is generally accorded the first place as a salad plant, but among the numerous other possibilities offered to us by nature and horticulturists are many which excel it in flavor and adaptability.
Prominent among a great diversity suitable for use separately, or in innumerable combinations, are raw items such as endive, chicory, cresses of all kinds, tomatoes, celery, cucumbers, fine-chopped mint, minced young onion tops, capers, parsley, dande lion, nasturtiums and nearly all kinds of fruits, and cooked items such as artichokes, asparagus, sliced beetroot, carrots, celeriac, oyster plant, sea kale, chicken, veal, sal mon, shrimps, etc.
It is not necessary to confine oneself to any special plant or other food or any set formula—almost any young crisp leaves of herbs or vegetables, aromatic or otherwise, can be made into a tasty salad if properly mixed with oil and vinegar and seasoned with salt and pepper—and the addition of a little fruit or left-over cooked vegetables or meat, cut in small pieces, will render it worthy of anyone's appetite! Meats, such as lobster, crab, chicken, etc., should be picked or cut into pieces about the size of small dice. They should never be minced.