Olive Oil

Olive oil is decidedly the best form of edible fat and probably has a wider utility than anything in the line of fats. It is very delicious as an article of diet with salads. It is highly recommended as a heat-producer or an article of winter food. It is readily soluble and digestible, consequently its food and fuel value can be quickly drawn upon by the body for use in case of extra need for heat and energy.

Owing to the household importance of olive oil and the large number of brands in the market, and the ease with which oil can be adulterated, and the difficulty of analysis and detection, and especially owing to the fact that the author has received thousands of letters asking what brand of oil she would recommend, therefore to eliminate doubt, insure safety and save trouble, I re­commend a brand of olive oil commercially known as "Beech-Nut," which is a pure, first pressure, ripe olive, French product.Salad Dressing

THE salad has become of so much importance in the well-balanced meal and it occupies such a conspicuous place in the healthy menu that any harmless ingredients that can be used with it that will encourage its consumption should be prescribed and recommended.

The conventional salad dressing which contains mus­tard, pepper, chemically made vinegar, etc., etc., should be religiously avoided for the reason, first, because these things of themselves impair good digestion, and, second, because they spoil good food.

The salad dressings made according to the following recipes will not only improve the taste and general con­sumption of salads, but of themselves constitute excel­lent and necessary articles of nutrition.

THE CHRISTIAN SALAD DRESSING

Separate the yolks and whites of two eggs. Whip the yolks until very stiff, add slowly two scant table­spoons lemon juice and slowly adding two tablespoons "Beech-Nut" Olive Oil, while whipping. Place this on ice.

Thoroughly whip the whites, then whip in from one and one-half to two tablespoons powdered sugar, adding to this about one cup of whipped cream. Place on ice. Whip this into the yolk mixture just before serving.

MAYONNAISE SALAD DRESSING Break two egg yolks into a soup plate, add a pinch of salt and a dash of red pepper. Beat all (rotary motion) with fork and when it begins to thicken, add two tea­spoons of lemon juice, slowly beating continually, then add oil ("Beech-Nut" Olive Oil) dropping slowly, until very thick and creamy.

There is very little danger of curdling if the eggs are strictly fresh and oil added slowly,

WHIPPED CREAM

Thick sweet cream, whipped until stiff, slightly sweet­ened with powdered sugar makes a delicious dress­ing for salads, fruits and jellies and it is especially recommended for winter use. As an element of nutri­tion cream is very superior, easily digested and contri­butes to the body a large amount of heat.

WHIP CREAM SUBSTITUTE

Put I teaspoon of Cox's Powdered Gelatine into a basin. Dissolve in two tablespoons boiling water. Whip until frothy, then add six tablespoons ice cold rich cream, one tablespoon sugar and flavor to taste.

HYGEIA SALAD DRESSING

To four or five tablespoons of olive oil add two teaspoons of lemon juice, one teaspoon of sugar and a pinch of salt. Mix thoroughly,

Olives as Food

AS an article of human food the olive has held a conspicuous place for 3,000 years and deserves all the fame that has been bestowed upon it.

The olive branch has come down through the ages as a symbol of peace and a wreath of honor. The olive is one of the greatest of human nutrients. While the green-pickled product has some food value, chiefly in its oil, the ripe olive is one of the best foods in its class. It contains about 50 per cent, fat, 10 per cent, carbohydrates and 7 to 8 per cent, pro­tein, which puts it in a class by itself. It stands mid­way between the fruit and vegetable world, therefore cannot be grouped with either.

The dried ripe olive is bitter and may slightly offend the taste in the beginning but when eaten with salads, vegetables, or grains, the taste soon accepts its flavor and crowns it king of relishes.

The pickled ripe olive is one of the most dainty and delicious of bottled foods. It is far superior to the green olive in every respect. Eaten with nuts, vegetable or fruit salads it adds a most delicious taste and flavor.

The pickled ripe olive has a wide range of grading. their quality depending upon soil, state of ripeness when pulled, curing and especially upon the process of grading, assorting and methods of handling and bottling.

For those who desire the best of this delicious food, I recommend the "Ehmann brand" of ripe olives, which have been a conspicuous dish on the writer's table for several years.

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