Arrange some lettuce or watercress in a dish, select fresh mushrooms, wash and mix with French dressing, and pour over the green leaves.
Green corn is rich in fat and protein, and can form a perfect meal during the summer if combined with tomatoes. Do not cook the corn if it is agreeable raw. Canned corn should be used with care for people with intestinal weaknesses. If used for soups it should be strained and diluted with an equal amount of hot water before thickening.
CELERY ROOT SALAD.
Wash and boil the roots with the skins. When tender, peel them and cut into slices into a big bowl. Pour over them a little hot vinegar diluted with water; let stand 15 minutes. Then drain off the liquid and mix the roots with French or mayonnaise dressing. Flavor with parsley. Serve with lettuce and tomato puree or with string beans or green peas and bread.
POTATO SALAD.
Boil or steam some potatoes with their jackets on. When done, peel and slice them into a deep bowl while warm; then sprinkle over them a little salt, pepper, and finely chopped or grated onion, and pour over them some boiling hot vinegar diluted with one-half water and mixed with melted butter or oil. Cover with a saucer and shake well; let stand for twenty or thirty minutes. If there is too much liquid, pour off some and mix the remainder with mayonnaise dressing and chopped parsley, if desired.
BANANA SALAD.
Arrange lettuce and sliced bananas in a salad bowl, adding a French dressing of lemon and olive oil. Ryenuts or grapenuts may be sprinkled over it. Scrape off the inside of the skin of the bananas, and mix with it.
ORANGE SALAD.
Peel some oranges, slice them crossways, remove the seeds, put into a bowl and grate some of the orange rind over them.