ImMportaNce or VEGETABLES IN Dietary 1553 
salad. They should be stirred as little as possible, and should be 
served the day they are prepared. Have them well drained and 
cold before adding the salad dressing. In general, a French dress- 
ing is best adapted to vegetable salads, 
Mrs. Lincoln's French Dressing 
One saltspoonful salt, Ys saltspoontul pepper, 3 tablespoonsful 
oil, 14 teaspoonful onion juice, 1 tablespoonful vinegar or lemon 
juice. Mix in the order given, adding the oil slowly. The onion 
may be omitted and a teaspoonful of made mustard may be added. 
if desired. : 
Canned-Tomato Salud 
Fresh sliced tomatoes make one of our favorite salads, but a good 
substitute may be obtained during the winter months when we 
long for something that will add a little “snap” to our meals. 
To make the canned-tomato salad, heat 1 pint of strained tomato, 
seasoned with 1 teaspoon salt, a little pepper and 1 teaspoon onion 
juice. Soak 14 package of granulated gelatine in a little cold 
water, and add just enough boiling water to dissolve. Add to the 
tomato, boil for one minute, strain into small moulds and chill. 
Serve with salad dressing. 
Salad Dressing 
(From the Presbyterian Cook Book, Boonville, N. Y.) 
Melt 2 tablespoons butter and stir in 2 tablespoons flour in 
which 1 teaspoon mustard and 2 teaspoons salt have been mixed. 
Then add 1 cup milk. Cook 2 minutes, then add 4 eup vinegar, 
3 well-beaten eggs and 2 tablespoons sugar. Cook until thick. A 
cup of whipped cream may be added when cold. 
VEGETABLE RELISHES 
It is not fruits alone that form the basis of jams, marmalades, 
ete. Carrot may be added to orange marmalade without injury to 
the flavor, and with considerable lowering of the cost. Tomato 
relish may be prepared by boiling 2 pounds of ripe tomatoes 
(scalded and peeled) with 14 cup of vinegar, 1 pound sugar, and 
a teaspoon of grated ginger root, until thick. 
