{"id":255,"date":"2015-08-14T20:44:03","date_gmt":"2015-08-15T01:44:03","guid":{"rendered":"http:\/\/thewartimekitchen.com\/?p=255"},"modified":"2015-08-14T21:55:17","modified_gmt":"2015-08-15T02:55:17","slug":"salads-in-wartime-a-salad-a-day","status":"publish","type":"post","link":"https:\/\/thewartimekitchen.com\/?p=255","title":{"rendered":"Salads in Wartime-&#8220;A Salad A Day&#8221;"},"content":{"rendered":"<p><iframe loading=\"lazy\" style=\"width: 120px; height: 240px;\" src=\"\/\/ws-na.amazon-adsystem.com\/widgets\/q?ServiceVersion=20070822&amp;OneJS=1&amp;Operation=GetAdHtml&amp;MarketPlace=US&amp;source=ss&amp;ref=ss_til&amp;ad_type=product_link&amp;tracking_id=thewartimekit-20&amp;marketplace=amazon&amp;region=US&amp;placement=B001GS8NWC&amp;asins=B001GS8NWC&amp;linkId=KS4PRKIKLJOSEHNJ&amp;show_border=true&amp;link_opens_in_new_window=true\" width=\"300\" height=\"150\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\"><br \/>\n<\/iframe><\/p>\n<p>Salads were not popular before the war. Meat was a main staple of a pre-wartime diet. In an effort to decrease meat intake, eating salads in wartime were encouraged. The Ministry of Food created a wartime salad leaflet to give information on the benefits of\u00a0eating salads. Using the vegetables from the Victory Garden helped give &#8220;vim and vigour&#8221; and &#8220;build up resistance to infection.&#8221; The main message: Eating salads would keep one healthy in wartime and conserve rations.<\/p>\n<p><a href=\"https:\/\/thewartimekitchen.com\/wp-content\/uploads\/2015\/08\/saladsbooklet.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-256\" src=\"https:\/\/thewartimekitchen.com\/wp-content\/uploads\/2015\/08\/saladsbooklet-194x300.jpg\" alt=\"saladsbooklet\" width=\"194\" height=\"300\" srcset=\"https:\/\/thewartimekitchen.com\/wp-content\/uploads\/2015\/08\/saladsbooklet-194x300.jpg 194w, https:\/\/thewartimekitchen.com\/wp-content\/uploads\/2015\/08\/saladsbooklet.jpg 600w\" sizes=\"(max-width: 194px) 100vw, 194px\" \/><\/a><\/p>\n<p>From Ministry of Food Leaflet #5:<\/p>\n<p>Use vegetables as fresh as possible and prepare the salad just before it is required, as chopped and grated vegetables and fruit quickly lose their vitamins.<\/p>\n<p>Vegetables to use in salads: Finely shredded raw cabbage hearts, savoy, spinach, sprouts, chopped cauliflower, watercress, raw grated swede, turnip, beetroot, carrot, cooked potato and beetroot.<\/p>\n<h3>Salads<\/h3>\n<p>There is hardly a root or green vegetable that does not deserve a place in a salad. Use them raw whenever you can. A good mixed salad with wheatmeal bread and a little grated cheese makes a complete meal. So serve and enjoy a salad or raw vegetable sandwich every day.<\/p>\n<p>When making salads, touch the plants as little as possible. Use directly after picking or buying. If this is not convenient a saucepan, with a well-fitted lid, placed on a cool floor is excellent for keeping a salad crisp.<\/p>\n<p>Just before serving, wash carefully, shake off the water gently and dry the plants in a clean cloth or wire salad basket. Outside leaves can be saved for soup.<\/p>\n<p>Root vegetables, such as carrots, should be washed and scrapped lightly before grating, but the thicker skins of turnips call for peeling.<\/p>\n<h3>Spring Salads<\/h3>\n<ol>\n<li>Make a thick bed of chopped raw cabbage heart in your bowl. In the centre, pile a teacup of grated raw white turnip. Round this centre arrange smaller piles of grated raw carrot and grated raw beetroot, using a teacupful of each. Decorate with radishes and parsley.<\/li>\n<li>Shred 1\/2 lb. young turnip tops. Mix with 1 breakfastcup diced cooked potato and 1 breakfastcup cooked beetroot. Put into a bowl and decorate the top with 1 large fresh grated carrot and sprigs of watercress or dandelion leaves.<\/li>\n<li>Young dandelions make a delightful salad by themselves. Cut of the roots, wash the clusters of leaves well, dry in a cloth and toss in a vinaigrette dressing. For a more substantial salad, add fresh grated parsnip or grated swede, and a few chopped spring onions.<\/li>\n<\/ol>\n<h3>Summer Salads<\/h3>\n<ol>\n<li>Line a bowl with crisp lettuce leaves. Mix together 1 breakfastcup cooked peas, 1 breakfastcup diced potato and 1 breakfastcup diced cooked carrot. Pile this mixture in the bowl and serve with mint sauce.<\/li>\n<li>Line a bowl with crisp lettuce leaves. Put in a breakfastcup cooked broad beans, a breakfastcup fresh grated carrots and a medium sized cucumber, diced. Decorate with a few nasturtium leaves and parsley.<\/li>\n<li>Mix together a breakfastcup cooked runner beans cut into 1 in. lengths and breakfastcup diced cooked potato and a large lettuce shredded. Decorate with sliced tomato and a few chopped spring onions, if possible.<\/li>\n<\/ol>\n<h3>Autumn Salads<\/h3>\n<ol>\n<li>Break a cauliflower into neat sprigs and steam them or boil in very little salted water. When cold, arrange on a bed of lettuce leaves with a breakfastcup of cooked sliced potatoes. Decorate with parsley, a sliced tomato, or cooked beetroot.<\/li>\n<li>Allow 1 cooked round beetroot for each person. Hollow out the centre and fill with a mixture of chopped apple or pear and chopped celery, moistened with a little mayonnaise. Arrange the beetroots on a bed of green salad (lettuce, chopped cabbage heart, watercress or spinach) and surround with little heaps of fresh grated carrot, diced cooked potatoes and the beetroot centres, diced.<\/li>\n<li>Wash and dry young celery leaves. Toss them lightly in vinaigrette dressing and serve with diced cooked beetroots, or grated raw beetroot, whichever you prefer. Serve with a potato salad made as follows: Boil the potatoes in their skins. Peel while still hot, cut into slices and mix well with whichever dressing you prefer. A little chopped spring onion mixed with the potato is a great improvement. When quite cold, sprinkle with chopped parsley and serve.<\/li>\n<\/ol>\n<h3>Winter Salads<\/h3>\n<ol>\n<li>Make 3 tablespoons of vinaigrette dressing in your bowl. Put in 2 teacups of shredded raw cabbage heart and 1 teacup each of diced cooked potato, apple and celery cut into \u00bd in. lengths. Turn over and over in the dressing with a wooden spoon. Decorate with watercress and grated raw beetroot<\/li>\n<li>Mix together 2 teacups grated raw cabbage heart, 2 teacups fresh grated carrot and 1 teacup grated raw swede. Decorate with green celery tops and a little raw cauliflower.<\/li>\n<li>Line a bowl thickly with watercress, add 1\/2 lb chicory cut into thin strips and mixed with 1 breakfastcup grated raw beetroot. Serve with vinaigrette dressing.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Salads were not popular before the war. Meat was a main staple of a pre-wartime diet. In an effort to decrease meat intake, eating salads in wartime were encouraged. The Ministry of Food created a wartime salad leaflet to give information on the benefits of\u00a0eating salads. Using the vegetables from the Victory Garden helped give [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/thewartimekitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/255"}],"collection":[{"href":"https:\/\/thewartimekitchen.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thewartimekitchen.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thewartimekitchen.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thewartimekitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=255"}],"version-history":[{"count":3,"href":"https:\/\/thewartimekitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/255\/revisions"}],"predecessor-version":[{"id":263,"href":"https:\/\/thewartimekitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/255\/revisions\/263"}],"wp:attachment":[{"href":"https:\/\/thewartimekitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=255"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thewartimekitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=255"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thewartimekitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=255"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}