CEREAL SALAD. No. 1.
Mix a cupful of raw rolled wheat, oats or rye with a cup of finely grated or chopped carrots. Add a few drops of lemon or orange juice, and a little olive oil. Lettuce, celery or parsley may be mixed or eaten with it.
CEREAL SALAD. No. 2.
Wash and chop lettuce or celery, and apples. Mix with French or mayonnaise dressing. Then add an equal amount of rolled raw cereals and serve. Parsley or watercress may be added. A syrup dressing or onions combine well with it. Peaches and apricots may be used in place of apples and carrots. Onions should not be used with peaches or apricots.
EMPIRE SALAD.
Ingredients: Two raw apples, two cold boiled potatoes, six hard boiled eggs, three boiled beets, three stalks of celery or one boiled celery root, onions, parsley, and two tablespoonfuls of mustard. Chop fine each of the ingredients separately. Set apart three tablespoonfuls of chopped whites of eggs, yolks of eggs, beets and parsley. Mix all the other ingredients well and add mayonnaise dressing. Put the salad on a platter or into a large glass dish; garnish with lettuce and olives and make designs of green, red, white, and yellow with left-over ingredients.
Nuts are high in nutritive value, and are better evenly combined with non-protein elements than flesh foods are. They are rich in fat and form an ideal diet in combination with raw fruits and greens. They are not sufficiently appreciated as a food, and receive much unjust criticism as to their digestibility. All nuts are wholesome. The right combination and proportion, and the time of day when eaten, are of great importance. The kind of activity as well as individual peculiarities have much to do with likes and dislikes or requirements of certain foods.
CORN SALAD.
Remove the husks and put in cold salt water for thirty minutes. Scrape from the cob, put into a deep bowl and pour diluted lemon juice over it. Let stand ten minutes. Then mix with sliced tomatoes and lettuce or watercress and olive oil. If the acid taste is not liked, mix it with French dressing or serve plain with tomatoes and green leaves.