quantity, they can usually be kept for another meal.


PRINCIPLES OF SALAD MAKING

21. CONDITION OF SALAD INGREDIENTS.--When the kind of salad to be served
is decided on, the selection and preparation of the materials are the
next matters to receive attention. Very often materials that are on hand
are utilized in this way, but if it is possible to select the
ingredients expressly for the salad, they should be very carefully
chosen. Any kind of salad, but particularly a vegetable or a fruit
salad, becomes much more attractive if it is made with ingredients that
are in good condition and that are attractive in appearance. They should
therefore be fresh and crisp and never mushy, wilted, nor limp. Of
course, this does not mean that material that is slightly unattractive
must be discarded, for it can usually be prepared so that it can be
utilized in some way. However, much of the deterioration of salad
ingredients before they are used can be avoided if proper attention is
given to them after they come into the home. Without doubt, the best way
in which to keep radishes, celery, parsley, watercress, and other greens
that are much used in salads is to wrap them loosely in a moist cloth as
soon as they are received in the home and then put them in a cool place.
Small muslin or linen bags having a draw-string in the top are very good
for this purpose, but they are not a necessity, for old napkins or small
pieces of worn cloth will do very well.

22. CLEANING AND FRESHENING SALAD INGREDIENTS.--In the making of a
salad, the cleaning of the ingredients used is a very important part of
the work. While nothing should be wasted in the process of preparation,
decayed or discolored leaves, stems, or parts of fruits and vegetables