Dried Fruit Salad

DRIED prunes, peaches, pears or apricots, soaked over night and simmered some 15 minutes in the morning. Enjoyed with nuts or eggs and lettuce salad.

Fresh Fruit Salad

(1) Orange, banana, apple, equal parts sliced up and mixed with the meat of four walnuts, one heaping teaspoonful milk-sugar, one teaspoon olive oil and enjoyed with lettuce salad.

(2) Arizona grapefruit, fresh pineapple, equal parts and prepared as the one above.

(3) Ripe grapes, pineapple, pecan meats - served as above.

(4) Cranberry, milk-sugar, lettuce, melted cheese or toasted crackers, served as above.

(5) Strawberries, blackberries, blueberries, raspberries, or any kind of fresh, ripe fruits or berries may be enjoyed if prepared in the above fashion and allowed to constitute a meal in themselves with the addition of egg, nuts or cheese with toasted crackers, unsalted butter and sugar of milk.

Note

If the stomach is normal the salads may be taken with one-half dozen soda crackers, dextrinated by thorough toasting in an oven and upon cooling covered with unsalted butter.

If the stomach should not tolerate raw fruit, the latter may be stewed and combined with head lettuce, nuts and home-made mayonnaise dressing. No sour fruit should be used. Milk sugar is the proper sweetening, though cane sugar by cooking into the fruit becomes inverted and neutralized.

No fruit salads should be eaten more than once a day, or four times a week. When the fruit salad is omitted a raw apple can be enjoyed at time of retiring.

Vegetable Salads - Raw

Like fruit, the vegetables may make complete meals in themselves, suitable to take the place of either supper or luncheon, or breakfast, served with rye bread or whole wheat bread, well toasted, and unsalted butter.

(1) Lettuce, two heaping tablespoons of raw, grated carrots, parsley, the meat of four walnuts or equivalent measure of pecan nuts, zweibacked rye bread, unsalted butter. The salad should be prepared by adding some chopped parsley, a pinch of salt, two teaspoons olive oil, with a small cup of hot water, stirred quickly into the pulp.

(2) Watercress, turnips, parsley, four walnuts, almonds or pecan nuts - served in the same combination as above.

(3) Mustard greens, dandelion, lettuce, soft boiled egg, rye bread toast and unsalted butter. Combined as above.

(4) Bermuda onions - soaked 15 minutes in salt water, served with lettuce, parsley, crisp bacon, corn bread made from well cooked corn meal mush. (No bread.)

(5) Fresh cucumbers, lettuce, tomatoes, green onions, parsley, boiled egg and olive oil dressing. (No bread.)

Prepared Combinations: (Cooked And Raw.)

(1) Steamed spinach, baked potatoes, roast beef, parsley, lettuce. (No bread.)

(2) Steamed or broiled fish, young green onions, boiled undressed rice, parsley dressing. (No bread.)

(3) Vegetable stew: Onions, carrots, parsley, garden peas, garlic, soft boiled egg. (No bread.)

(4) Steamed artichoke, roast chicken, raw celery, parsley, ryebread toast.

(5) Roast lamb, cabbage slaw (no vinegar, mustard or cream dressing), parsley, lettuce, rye bread.

(6) Buttered beets, summer squash, lettuce, parsley, cornmeal mush, unsalted butter.

(7) Beans, peas or lentils, with stewed carrots, onions, parsley, garlic and baked potatoes. (No bread.)

(8) Spinach, with egg; carrot, parsley, ripe black olives, undressed rice, sweet butter.

(9) Asparagus, baked potatoes, fish, parsley-gravy. (No bread.)

(10) Cauliflower, string beans, egg, parsley, buttered toast.

(11) Steamed young onions, roast lamb (no gravy), sweet potatoes, parsley. (No bread.)

(12) Artichokes, roast beef, rice, turnips, parsley gravy. (No bread.)

(13) Stew of garlic, parsley, onions, barley, joint of lamb, chili pepper, crisp toast,

(14) Macaroni with onions and cheese, carrots, parsley and spinach. (No bread.)

(15) Beets, summer squash, parsnips, mustard greens, rice and sweet butter.

(16) Puree of green peas or lentils with onions, thyme, garlic, barley, carrots and parsley, strained. Served with lettuce sandwich.

(17) At 10:00 P. M. a raw, crisp apple or orange, and grapes, according to season.