'^ WHAT VEGETABLES 29 



market." No doubt in a few generations Lon- 

 don, and our own cities, will catch up with 

 Paris. In the meantime let us raise vegetables 

 in our own gardens and cook them the French 

 way. 



Or dress them the French way when you 

 grow lettuce, romaine or other salad plants. 

 Of these I shall speak in a later chapter. I 

 regret to say that little progress has been made 

 in the appreciation, in this country, of the best 

 of all salad plants — escarole — since I made a 

 passionate plea of several pages for it in my 

 Food and Flavor. In the restaurants there 

 has, however, been a tremendous and gratifying 

 increase in the demand for salads for both 

 lunch and dinner. Greens are full to the brim 

 of vitamines (think of the cattle and horses 

 which gain all their strength from grass!); and 

 these vitamines (probably simply mineral salts) 

 seem to pass, like fruit juices, right into the 

 blood and do their work at once. Greens jyith 

 fruit will be the lunch of the future, in town as 

 well as country. 



A 



