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Contents:

Preface. Important Pointers. Salad Dressings. Dinner Salads. Luncheon Salads. Bridge Salads. Salad Sandwiches. Index. Recipes. (Eight lined pages for writingnotes and personal recipes follow the index in the original. One is included as an image andmay be printed.)

(etext transcriber's note)

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Copyright 1914

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Florida Salads

FRANCES BARBER HARRIS
1914
JACKSONVILLE, FLORIDA

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Preface.

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If the writer can impress upon the readers of this little salad book theimportance 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 saltsrequired by the system, and as for olive oil, the many benefits derivedfrom the use of pure olive oil are so great that it is considered bygood authority a positive beautifier. We all know that celery and onionsare soothing to the nerves.

This is not a very comprehensive work, but a collection of a fewpractical, palatable recipes, combined, proportioned and tested by theauthor. It is especially written with the hope that it will be of someassistance to young housekeepers in making their meals attractive anddainty. With a few exceptions, the materials used in these salads areproduced in Florida.

In making salads there is a field for a great deal of originality. Witha little taste and painstaking care, most attractive, and at the sametime wholesome dishes may be originated.{5}

Important Pointers.

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Of course only the freshest and best materials are reckoned in theserecipes. It is a mistake to think the mixing will hide the quality.

Lettuce, endive, celery, and all salad greens should be most carefullywashed, crisped one hour in ice water, put into a cheese cloth bag andkept near the ice until needed; or, shake gently, put into a coveredstone jar and set in cool place. Cover jar with cloth before putting onthe top. All salad materials should be thoroughly cold and salads keptcold until ser

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