Salad Hints

Have salad, salad, salad. Mix and utilize raw green things of all kinds. Use left over vegetables—but always with the crisp lettuce leaves and the delicious, nourishing dressings.

Don’t use vinegar—use lemon juice instead. In the good old days when vinegar was “cider” it was not so bad, but keep the acids which are called “vinegar” today, out of the reach of the children. Lemon juice tastes better, it is a food and it brings out the flavor of other fruits and vegetables.

All green leaves contain the vitamins. All green leaves are rich in minerals. Many of these are more effective in their raw state than when cooked.

Have a salad at every dinner.

Have a crisp head lettuce—or water cress—or water cress and young dandelion greens, or lettuce with left over string beans, etc., etc. The variety is endless.

Mixed Vegetable Salads

May be made from any available mixture of cooked or raw vegetables.

Suggestions:

Asparagus and green peas served on a lettuce leaf with French dressing or mayonnaise.

Left over boiled beets may be diced and served on a lettuce leaf with something white such as diced apple or shredded cabbage. Boiled dressing—celery—nuts.

During spring and summer the raw vegetables and greens should be used as much as possible. Two which should be used as often as possible and with any mixed vegetable combination are spinach and grated or ground carrots.

Spinach is most rich in iron and other minerals. Some of this value is lost in cooking no matter how careful you may be. Raw, the taste is not pleasant—hence take one or two raw spinach leaves, chop very fine and sprinkle over any and every salad you make. Disguised with the salad dressing they make a palatable tonic. Use as much of the spinach in this way as you can without detracting from the flavor of the salad.

This is also true of grated or ground carrots.

No. 1. Try diced apple and ground carrots and nuts served on lettuce with a sprinkle of spinach and a boiled salad dressing.

No. 2. Shredded cabbage and ground carrot and raisins with a sprinkle of spinach served with mayonnaise or French dressing with an extra dash of lemon juice.

No. 3- Shredded cabbage and diced apples with chopped raisins and a boiled salad dressing.

Serve grated carrots with your left over string beans or your diced beets, or any other combination your fancy may direct.

Keep a few spinach leaves in the icebox for above purpose. Remember—they will not add to the flavor of anything you are using them for their tonic value.

Use chopped chives or parsley frequently.

Use chopped raisins, chopped dates and chopped nuts with any vegetable salad mixture. Sprinkle a few nuts on any or everything.

Raw cabbage has also greater value than cooked. And it is available in all seasons. Shred and serve in any combination you wish. But do not soak it with vinegar. Any salad dressing.

Cabbage Salad

The following recipe for cabbage salad was given me by an old German housewife.

Strip from the head the tenderest leaves. Cut out the thick center leaf vein. Lay three or four of these half leaves together, roll as tight as possible. With a very sharp knife shave sections through the roll. The shavings should be extremely fine.

Rub a salad bowl with garlic (or mix some finely chopped onion with the cabbage), place the shavings in bowl, season to taste, mix well with French dressing, cover and let stand over night (or for several hours before using).

Tomatoes

Are very popular, and with reason. They are very rich in minerals and vitamins. Their combinations and fancy salads are numerous. With the seeds scooped out and the bowl filled with diced cucumbers and served on lettuce leaves with mayonnaise or boiled dressing they are delicious.

If served plain—sliced—they should be eaten with neither sugar nor vinegar. Just salt or any salad dressing.

The discovery of Water Soluble C in tomato juice and the further discovery that cooking did not destroy this vita-mine have given to the tomato a new significance. This is the vitamine which protects against scurvy, hence tomato juice is now given to infants who are fed on pasteurized milk in cases where orange juice is not available.

Cucumbers

The peeling of the cucumber should be quite thick. The cucumbers should then stand in very cold (preferably iced) water for at least one hour before using. Then sliced very thin and served on lettuce leaves with French dressing.

Cucumbers are used in all sorts of combinations. In most of these the seeds are scooped out and the meaty part diced.

Cucumbers should never be served soaked in vinegar. It is this which has made them “disagree” with many people.

If you can possibly eat them, cucumbers are one of the most valuable of the spring vegetables. If they have heretofore disagreed with you perhaps you ate them with vinegar or with the wrong combination of other foods. Plain starch (such as boiled potatoes and white bread) will not combine with cucumbers. Your distress may not have been the fault of the cucumbers at all. Try them once at a meat at which you eat neither potatoes nor white bread. The genuine

Combination Salad

Is head lettuce leaves, sliced cucumbers and tomatoes. It is best served with French dressing or mayonnaise. But there,are so many “combinations.”

Waldorf Salad

Is diced apples, chopped nuts and celery served with sweet boiled dressing.

Fruit Salads

Any combination of fresh raw fruits served on lettuce leaves with boiled salad dressing and generously sprinkled with nuts is delicious and rich in mineral salts.

Cooked fruits were’never intended for salads nor cocktails. The raw fruit combinations in both salads and cocktails are served without sugar. The original

Fruit Salad

Was a combination of oranges, diced bananas, Malaga grapes and nuts, served with boiled dressing.

A banana split lengthwise, sprinkled with nuts served on a lettuce leaf is served also with boiled dressing but a diced banana and nut salad is best with equal parts of olive oil and lemon juice, mixed drop by drop.

Carrot and Cottage Cheese Salad

Carrot and Cottage Cheese Salad is made of about equal parts of cottage cheese and ground carrots with about 1/3 the quantity of chopped nuts. Season to taste and flavor generously with lemon juice.

Cream Cheese and Crushed Fruit

Most of you are familiar with the cream cheese and barle-duc mixture. (Bar-le-duc is a combination of red currants, lemon juice and honey.) A similar paste can be made of the cheese and any small fruit jam or jelly. These mixtures are delicious served with crackers.

Cream cheese is also good with chopped raisins or figs or with cooked (or canned) pimento which has been put through the grinder.