[mpoiitance ok 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, l/> saltspoonful pepper, 3 tablespoonsful 

 oil, !/4 teaspoonful onion juice, 1 tablespoonful vinegar or lemon 

 juice. II ix 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 Salad 



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 y± 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 l/> cup 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, 

 etc. 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 y 2 cup of vinegar, 1 pound sugar, and 

 a teaspoon of grated ginger root, until thick. 



