14. What are some of the practical ways of using nuts?
15. Price several kinds of nuts and several cuts of meat in the market, then look up the composition of each, remembering that the whole kernel of the nut is eaten, but often only the lean part of the meat. With this in mind calculate the food value actually obtained for a given expenditure in each case.
CHAPTER XV
SALADS AND DESSERTS
Salads and desserts are sometimes looked upon as luxuries, and something to be omitted where people must exercise strict economy, and as more or less indigestible forms of food to be avoided. As a matter of fact both of these types of dishes are extremely valuable in giving variety to the diet. They may be very inexpensive, and when they have the right relation to the rest of the meal, are not more indigestible than many other forms of food. A heavy salad or rich dessert eaten after a sufficient amount of other food will naturally cause digestive disturbance.
To disprove the theory of great cost of desserts, two friends once had an amusing contest to see which could serve the largest number of palatable desserts at the lowest price. It was interesting to see how many could be made for a cost of from six to ten cents for a family of five.
Materials used for salad.—The word “salad” is said to be derived from the Latin “salis” (salt) which implies that the salad has been looked upon more or less as a relish. We all associate with a salad appetizing crispness and freshness. The materials used in the modern salad are so varied that a complete list would include nearly all our fruits and vegetables and meat foods.
Green vegetables.—Celery, chicory or endive, corn salad, cress, cucumber, dandelion, lettuce, onions, peppers, romaine or cos lettuce, radishes, and tomatoes.