CRANBERRY AND BANANA SALAD.
Cook some cranberries, strain, and thicken with a little cornstarch. Cool and pour over sliced bananas. Serve with raw celery.
CRANBERRY AND PEAR SALAD.
Combine like the foregoing or use baked pears. Raw cranberries with raw pears and celery is also good.
BANANA AND GRAPE SALAD.
Slice some bananas and mix with an equal quantity of green grapes. Garnish with lettuce, and add lemon and olive oil, if desired.
RADISH SALAD. No. 2.
Mix some chopped or sliced radishes with French or mayonnaise dressing, and add lettuce or celery. Serve for breakfast with whole wheat bread and butter, or with raw wheat flakes.
BEET SALAD.
Mix some left-over sliced beets with French dressing. Serve with celery and whole wheat or black toast with butter for breakfast or dinner.