I’m looking at Nell Heaton’s little wartime book, ‘Cookery To-Dan and To-Morrow’, such an optimistic title, planning for an unknown and uncertain future. Yesterday I was thinking about salads, and thinking how contemporary many of Nell’s salads are, with a variety of vegetables and fruits, garnishes and dressings – to look appealing as well as tasting good!
This her introduction to her salad section:
Salads may be served as a main meal or as an accompaniment to a meal. In the warm weather when a lighter diet is necessary, numerous different salads may be made. The greens and vegetables that are used in tehse dishes must be very carefully washed to remove grit, and all the dead and withered leaves removed. It is necessary too, to look over the leaves and see that all the small insects which maybe enfolded in the leaves have been washed away.
Tomatoes are best skinned, and for children, the seeds removed.
Fruit and vegetables may be blended together. Raw roots should be grated and in orange and grapefruit the white pith should be removed.
Cabbage and spinach may be shredded and make excellent green salad.
The garnishing and dressing gives added nutriment to the salads, and herbs and spices or flavoured vinegar in the dressing may be used to give additional zest.
Look at the different ingredients in her salads:
- Beans – French, runner, broad, butter, haricot
- Fresh fruit
- Green peas
- Spring carrots
- Sweet corn
… and look at the different herbs and spices as well as salt and pepper:
- Nasturtium flowers
… and the different leaves:
- Brussel sprouts
- Cabbage – red, white
- Mustard and cress
… and the various garnishes and dressings with ingredients including lemon juice, mustard, sugar, Worcester sauce, pepper, onion juice, custard powder (yes, really, in her mayo recipe!) milk, red pepper (paprika) chilli sauce, cayenne pepper, condensed milk, garlic:
- Cream salad dressing
- Russian salad dressing
- Salad dressing
- tarragon vinegar