Florida Salads E-Book

Harris

• Herausgeber: Science & Technology Publishing
• Kategorie: Lebensstil
• Sprache: Englisch

Seitenzahl: 33

Veröffentlichungsjahr: 2025

Beschreibung

Florida Salads: A Collection of Delicious Recipes for Winter Salads is a unique and charming cookbook first published in 1918 by Frances Barber Harris. This delightful volume captures the vibrant flavors and fresh ingredients of Florida, offering a wide array of salad recipes that highlight the region’s abundant produce, especially during the winter months. The book is a celebration of Florida’s agricultural bounty, featuring creative combinations of fruits, vegetables, and dressings that reflect the state’s subtropical climate and culinary traditions. Within its pages, readers will find recipes that make use of oranges, grapefruits, pineapples, avocados, tomatoes, and other local specialties, often paired with crisp greens and homemade dressings. The salads range from simple fruit medleys to more elaborate composed dishes, suitable for both everyday meals and special occasions. Harris provides practical advice on selecting and preparing ingredients, as well as tips for serving and garnishing salads to enhance their visual appeal. Florida Salads is more than just a recipe book; it is a snapshot of early 20th-century Florida living, with charming anecdotes and insights into the social customs of the time. The author’s enthusiasm for healthy, fresh eating shines through, making this book a valuable resource for anyone interested in vintage cookery, regional cuisine, or the history of American food. Whether you are a home cook seeking inspiration or a culinary historian, Florida Salads offers a delightful journey into the flavors and traditions of the Sunshine State.

Leseprobe

Contents

:

Preface.

Important Pointers.

Salad Dressings.

Dinner Salads.

Luncheon Salads.

Bridge Salads.

Salad Sandwiches.

Index.

Recipes. (Eight lined pages for writing notes and personal recipes follow the index in the original. One is included as an image and may be printed.)

(etext transcriber's note)

Copyright 1914

Florida Salads

“Nothing lovelier can befound in woman, than tostudy household good.”—Milton.

FRANCES BARBER HARRIS 1914 JACKSONVILLE, FLORIDA

Preface.

If the writer can impress upon the readers of this little salad book the importance 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 salts required by the system, and as for olive oil, the many benefits derived from the use of pure olive oil are so great that it is considered by good authority a positive beautifier. We all know that celery and onions are soothing to the nerves.

This is not a very comprehensive work, but a collection of a few practical, palatable recipes, combined, proportioned and tested by the author. It is especially written with the hope that it will be of some assistance to young housekeepers in making their meals attractive and dainty. With a few exceptions, the materials used in these salads are produced in Florida.

In making salads there is a field for a great deal of originality. With a little taste and painstaking care, most attractive, and at the same time wholesome dishes may be originated.

Important Pointers.

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

Lettuce, endive, celery, and all salad greens should be most carefully washed, crisped one hour in ice water, put into a cheese cloth bag and kept near the ice until needed; or, shake gently, put into a covered stone jar and set in cool place. Cover jar with cloth before putting on the top. All salad materials should be thoroughly cold and salads kept cold until served.

Pecans can be cracked easily and meats gotten out whole if they are scalded and left in the hot water a few moments; crack lengthwise. Scald nut meats to blanch.

Do not be afraid to use red pepper in salads. It is wholesome and often prevents them from being indigestible.

Salads should not be mixed any longer before serving than absolutely necessary.

Onions should be sliced and soaked at least one hour in ice water before using for salads. They are milder and not so apt to disagree with one. Cucumbers should be sliced thinly and crisped in ice water one hour before eating. It makes them more wholesome.

Let the hands come in contact with salads as little as possible. Use fork and spoon for mixing dressings and tossing salads together. When convenient make French dressing and mix salad at the table.

A small lump of ice put into French dressing while being made keeps it cool and makes it milder.

A tiny pinch of sugar improves most salads.

The secret of making mayonnaise that will not curdle is in using perfectly fresh eggs and cold, pure olive oil. Care and judgment is also needed; materials differ and have to be used accordingly. Stir in one direction.

It is best not to use silver or metal utensil in making dressing or in mixing salads. The writer uses an orange wood fork and spoon. The wood is hard and does not discolor.

A heavy white porcelain bowl holding about one quart is a convenient size in which to mix mayonnaise.

Squeeze lemon and strain juice before beginning mayonnaise.

When mayonnaise loosens or begins to curdle, put in a pinch of corn starch, or if it separates after making, put an egg yolk into a fresh bowl and gradually stir mayonnaise into it.