Vegetarian supplement to Scientific feeding

by Dora C. C. L. Roper

APPLE SALAD. No. 3.

Arrange some lettuce or celery in a salad bowl, add dried raisins, currants or shredded cocoanut. Serve with nuts. Nut cream may be added to the apples in place of the cocoanut. If bread is desired “unleavened” is the best. Grapenuts or ryenuts sprinkled over the salad makes it look dainty and appetizing.

CELERY SALAD.

Cut the tender white stalks into small pieces. Add chopped apples and nuts or salad dressing.

CUCUMBER SALAD.

Peel and slice the cucumbers thin and pour French or mayonnaise dressing over them. They may be combined with lettuce, tomatoes, chopped parsley or onions.

TOMATO SALAD.

Prepare and mix like cucumber salad. Serve with French or mayonnaise dressing.

BOILED VEGETABLE SALAD.

Use left-over asparagus, string beans, cow beans, lima beans, peas or cauliflower. Pour over them French dressing half an hour before serving, adding lettuce and mayonnaise dressing when ready to serve.