EAT MORE SALADS

NZ Truth, Issue 1149, 8 December 1927, Page 4

EAT MORE SALADS

The Weather for Green Foods

The value of raw vegetables cannot be over-estimated, for, apart from their food value; a host of different dishes may be added to the menu.

MODERN women have great opportunities of improving the health

and, if required for a sweet, sprinkle with sugar.

of the nation, for there are many neglected green-stuffs which could be used to advantage, instead of which they are passed by — chiefly through

Shredded cabbage, used as an addition to a raw vegetable salad.

insufficient knowledge on the subject of vitamines.

A correct diet does not necessarily mean no variety m the menu. On the other hand it can be made quite as interesting as other forms of food and. with less trouble and expense.

Vitamines may be divided into three sections. The flrst, found m fatty foods, gives resistance to disease; the second, found m wholemeal flour, peas, beans, nuts and yolk of eggs, etc., is a nerve tonic. (There are no vitamines m white bread or flour.) And the third, found m raw vegetables, is a blood purifier.

One of the many "green stuffs" overlooked m this part of the world is dandelion leaves.

Popular on the Continent, it is eaten with other vegetables or alone, served with salad dressing, and makes a tasty dish.

Young carrot tops and spinach also help to vary the menu, and delicious I salads may be made from raw carrots, swedes, turnips, parsnips, cabbage hearts, onions, beet, etc. A great loss of food values results from our civilized habit of peeling vegetables, as m the peel of vegetables like the peel of fruit, the most j valuable salts are found. ' In the case of raw salads these salts are not lost, because if the vegetables used are properly cleaned and washed there is no necessity to peel them. j Variety may always be obtained by mixing raw fruit with the vegetables. Here are a few suggestions. Grated onion and young carrots are excellent; but grate them finely, as large pieces of either are not appetizing; Lemon juice takes the place of vinegar for salad dressing. Celery, apples and raisins, cut fairly fine, or carrot and apples m equal quantities, to which may be added nuts or raisins and a little lemon juice, are both tasty dishes. Orange and cocoanut salad is not difficult to make. Slice the orange, sprinkle with cocoanut,

There are hosts of other "mixtures:" m fact, raw vegetable salads offer a wide field to any woman who wants

to experiment and vary the menu. To make a mayonnaise with lemon juice take the yolks of two raw eggs and put into a basin with salt, pepper and one-half teaspoon mustard. Stir with a wooden spoon and add olive oil, a few drops at a time. About half, a gill- of oil should be stirred m before adding the lemon juice, and when the mixture is nice and thick add about two teaspoons lemon Juice. This will thin it slightly, then go on adding oil as before. One pint of oil can be used with two yolks.

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