A. Rabagliati, M.A., M.D.
The [remainder of this article] deals with conclusions of great interest and value, and will appear in our [next issue].—[Eds.]
HEALTHY LIFE RECIPES.
Salads and Salad Dressings.
For salads it is not necessary to depend entirely upon the usual salad vegetables such as lettuce, watercress, mustard and cress.
The very finely shredded hearts of raw brussel sprouts are excellent, and even the heart of a savoy cabbage. Then the finely chopped inside sticks of a tender head of celery are very good; also young spinach leaves, dandelion leaves, endive, sorrel and young nasturtium leaves.
Then there are the onion family (for those who can take them), the tender kinds, such as spring onion, chive and shallot being very good when chopped finely and used as a minor ingredient in any salad.
The root vegetables should also be added in their season, raw carrot, turnip, beet, artichoke and leek, all finely grated.
A taste for all the above-mentioned vegetables, eaten raw, is not acquired all at once. It is best to begin by making the salad of the ingredients usually preferred and mixing in a small quantity of one or two of the new ingredients.
For those who find salads very difficult to digest, it is best to begin with French or cabbage lettuce and skinned tomatoes only, or, as an alternative, a saucerful of watercress chopped very finely, as one chops parsley.