SALADS
“Salads and eggs and lighter fare.”
More progressive Americans now understand the value of the salad, and in
this way use many vegetables, fish and meats that heretofore have not
been extensively used for that purpose. There is room for much
interesting experimenting in the making of salads. Almost endless
variety may be had by ingenious mixing and combining of suitable
ingredients. Used sparingly, they give a zest to the plainest meal, and
the olive oil which is used so frequently in the preparation of salads
is of immense value in promoting health.
The greens used in making salad, lettuce, dandelion and water cress
should always be most carefully washed, and served only when fresh,
crisp and cold. Many canned vegetables and left-overs may be used in
salad, which would not be nearly so appetizing prepared in any other
way.