MIXED SPINACH SALAD.
Wash some fresh tender spinach leaves. Cut fine and mix with French dressing, mint and onions. Tomatoes may be added. Serve with hard boiled eggs.
CARROT SALAD.
Grind, chop or slice the carrots and mix with French dressing. Add chopped parsley, lettuce or celery. Serve with rye or wheat flakes.
PLUM SALAD.
Green, red and blue plums are all valuable fruits. The blue plum is rich in iron, minerals, and sugar, and is, next to apples and tomatoes, one of the most perfect fruits. It has great preserving qualities and if picked on a dry, sunny day and placed carefully in straw in a dry, cool place, will keep until Christmas. Remove the stone and slice, mix with rylax or ryenuts or serve with stale bread and butter. Nuts, lettuce and celery make a good addition. Olive oil is also good.
DRIED VEGETABLE SALAD.
Soak Carque’s dried vegetables in a little water for several hours. Then steam in a colander for about ten minutes. When cold, add salad dressing or nut cream.
Salads consisting of mixed nuts or mixed boiled vegetables are not wholesome for delicate people.
Fresh raw fruits, if eaten in the right proportion with other articles, are wholesome. The habit of eating a large amount of acid fruits at the beginning of the morning meal is not necessary. If a heavy meal is eaten in the evening, remaining half digested in the stomach over night, and putrefying, then acid fruits will cleanse the stomach in the morning.