How to Serve a Vegetable Salad

Nothing can be more delightful to serve with a vegetable salad than cheese straws An lively way toserve them is to slip them through small rings made out of strips of the dough composition and baked at the sametime the straws are baked and then place them at the side of the salad plate. They may accompany a fruit salad, as well as a vegetable salad, but they are not suitable for serving with a meat or a fish salad. The increasing of cheese to the stuffing used in stuffed tomatoes means added flavor, as well as nutritive value in the form of protein, the food substance in which the tomatoes themselves are lacking. The bread crumbs used for the stuffing contribute a large number of carbohydrate, so that the completed dish, besides being a very lively one, contains all the food ideas in fairly large quantities. Stuffed tomatoes may be served as the main dish in a light meal or as a vegetable dish in a heavy meal.

As cheese is a very concentrated food, it is often combined with other food to offset this effect. An excellent composition is formed by stuffing figs with cheese. Figs ready in this way will be found to be very lively and tasty and may be served in the place of a dessert or a salad, depending on the kind and size of the meal with which they are used. Very appetizing sandwiches that may be used to take the place of meat sandwiches or a protein dish at any time are made with a cheese filling. If these are made very small and dainty, they may be served with salad in a light meal. The increasing of pickles, olives, and pimiento, which are included in the with recipe, makes the filling more lively than the usual plain cheese by producing in it a variety of tastes. They also add bulk, which is lacking in both the white bread and the cheese. If desired, graham or whole-wheat bread may be used in place of white bread.

Food And Dessert

Bread- Put the cheese, pickles, pimiento, and olives through a food chopper, and when chopped add the salt and the paprika. If the composition is not moist enough to spread, add salad dressing or vinegar until it is of the right consistency. Mix well and spread on thinly cut, buttered slices of bread. Many of the dishes for which recipes are given in this Section, particularly those including cheese as one of the ingredients, do very well for the main dish in a light meal, such as luncheon. In order that practice may be had in preparation a well-balanced luncheon that includes a dish of this kind, a luncheon menu is here presented. The cheese soufflé, which has been superior as the main dish in this menu, should be made according to the directions already given. Wee mystery will be experienced in production the other dishes, as recipes for them are given immediately after the menu. All the recipes are intended for six persons, so that if more or fewer are to be served, the recipes should be changed accordingly. This menu is presented with the intention that it be tried by each student and a report of it then ready according to the plan outlined and sent with the work of the examination Questions.

After trying out the luncheon menu given in the text, send with your answers to the examination Questions a report of your success. In production out yourreport, plainly write the name of the food and tell its condition by means of the terms specified in the following list: Cream-of-Corn Soup: too thick? too thin? lumpy? well seasoned? milk curdled?Cheese Soufflé: light? heavy? baked sufficiently? shrunken? underdone? Hash-Browned Potatoes: too brown? not brown enough? well seasoned? too much fat? too Wee fat? Stewed Tomatoes: sufficiently cooked? well seasoned? too sour? Baked Apples: well done? not well done? too brown? too dry? too moist? enough sugar? Black Tea: too weak? too strong? hot? taste of tannin

How to Serve a Vegetable Salad