subject: How To Serve A Vegetable Salad [print this page] Nothing can be more delightful to serve with a vegetable salad than cheese straws An attractive way toserve them is to slip them through small rings made out of strips of the dough mixture 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 appropriate for serving with a meat or a fish salad. The addition 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 supply a large amount of carbohydrate, so that the completed dish, besides being a very attractive one, contains all the food principles 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 another food to offset this effect. An excellent combination is formed by stuffing figs with cheese. Figs prepared in this way will be found to be very attractive 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 addition of pickles, olives, and pimiento, which are included in the accompanying recipe, makes the filling more attractive 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.
Bread Put the cheese, pickles, pimiento, and olives through a food chopper, and when chopped add the salt and the paprika. If the mixture 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 preparing a well-balanced luncheon that includes a dish of this kind, a luncheon menu is here presented. The cheese souffl, which has been selected as the main dish in this menu, should be made according to the directions already given. Little difficulty will be experienced in making 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 prepared 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 making out yourreport, simply write the name of the food and describe 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 Souffl: light? heavy? baked sufficiently? shrunken? underdone? Hash-Browned Potatoes: too brown? not brown enough? well seasoned? too much fat? too little fat? Stewed Tomatoes: sufficiently cooked? well seasoned? too sour? Baked Apples: well done? not well done? too brown? too dry? too moist? sufficient sugar? Black Tea: too weak? too strong? hot? taste of tannin
