Unfired Dried Fruit Salad—Ingredients as for pudding, but do not put through a mill; chop all the fruit and nuts and serve dry with cream.
Dried Fruits, such as French plums, peaches or apricots should be put in soak for 12 hours. Do not cook.
SALADS.
Brussels Sprouts—Use hearts only, which cut into small pieces.
Cabbage—Use hearts only, which cut into small pieces.
Cauliflower—Use flower part only, which cut into small pieces.
Chicory or Seakale—Cut into small pieces.
Lettuce—In the usual way.
Spinach and Mint—Use leaves only, which cut up very small.
Root Salad—Carrots or beetroot and turnips. Peel and put through a nut-mill and mix well together.
Most green salads are improved with the addition of radishes.
Salads can be mixed ad lib., but a greater variety of food is secured by using one or two vegetables only at a time.