SALADS from the garden are natures true food medicine. They give health in their production, gathering and eating. The varieties available are past counting. Hints in their preparation may prove of service.
Attractiveness. All food should be attractive, and what is more attractive than uncooked food? A good colour scheme can be carried out with crisp lettuce, cress, tomatoes, celery, cucumber, and last, but not least, ripe black olives. Besides, cooked vegetables, such as sliced or mashed potatoes, peas, french beans, beetroot, etc., may be added to enhance the tastiness and attractiveness of the mixture, give variety and add nourishment.
Preparation. Green-leaved vegetables should be well soaked and washed in salted water, and cut finely with a suitable knife, perhaps with a bread saw. Raw root vegetables, such as carrots, radishes, young turnips, beetroot had best be grated with a flat Lightning Grater. Grated cheese, sprinkled over the salad, or milled Brazil or other nut kernels, put through an ordinary nut mill obtainable at from 3s. each, will enhance taste and nutritiveness.
Salad Dressings. A good salad dressing is a most important factor. Vinegar should be replaced by lemon juice. The best foundation for a good dressing consists of eggs or Nut Cream, honey, or natural brown sugar, pure olive oil and lemon juice.
Directions for Dressing. Beat up thoroughly an egg, or the like quantity of “Pitman” Nut Cream with an egg whisk, add two tablespoonfuls of honey or brown sugar, add also oil, a little at a time, and beat until it thickens. Then add lemon juice and more olive oil until it thickness, adding more lemon juice and olive oil until about a pint of salad dressing is obtained. This mixture should keep fresh for weeks in a cool place in an airtight jar and is suitable for both vegetable and fruit salads. Those who cannot digest oil should make a dressing of lemon juice and milk, or lemon juice and cream with honey or sugar.
Variety in Dressings can be made by using only oil, honey and lemon juice, adding water, milk or cream, expressed orange juice or other fruit juices. Mustard, pepper and salt may be added but should be used sparingly, and had best be omitted, because they irritate liver and kidneys. Mint and other herbs may be used with advantage.
The Best Olive Oil should only be used, such as A.1. Cream of Olives, imported on the advice of Dr. George Black. It is obtainable from all health food stores, or from 471 Vitaland, Four Oaks. If a cheaper oil is desired, Vigar Nut Oil is preferable to inferior olive oils.