Salads

CELERY—CABBAGE

Celery has become one of America's staple vegetables. It is justly entitled to a conspicuous place on every well-supplied table. Celery con­tains very valuable food properties, is especially rich in mineral salts, but its most valuable constituent is cel­lulose or woody fibre.
The most serious mistake of the average person is concentration of their food. The mill eliminates all bran or cellulose from grain, and most people finish this process by discarding everything coarse and fibrous from their food.

Intestinal peristalsis requires, in fact demands, that a certain amount of cellulose (hay or roughness) should be taken with our foods. Celery and cabbage supply these in their best and most delicious form. Both of these articles should be thoroughly trimmed, cleansed and allowed to stand in ice cold water an hour or two to crisp before serving.

STUFFED CUCUMBER

Peel a large cucumber and cut in two inch lengths. Remove the seeds, leaving a hollow through the centre. Chop fine a little tender celery, a slice of onion, one or two ripe olives and a little green pepper. When ready to serve, place the cucumber tube on a crisp lettuce leaf and fill the cavity with the chopped ingredients. Gar­nish with quartered tomatoes and ripe olives. Serve with Mayonnaise dressing.

CELERY, NUT AND APPLE SALAD

Cut in small pieces a tart apple and tender hearts of celery. Serve on lettuce or romaine with a few nut meats and dressing or whipped cream.

STUFFED APPLE SALAD

Take the number of tart apples desired, scoop out a good portion of the centre, then pare them carefully. Fill the apple with finely chopped celery hearts, tender carrots, a little apple and a few nut meats or grated nuts. Serve on lettuce with whipped cream or dressing.

BANANA AND PINEAPPLE SALAD

Slice a very ripe banana, then cut in small pieces, a little pineapple enough for flavoring, then a few seeded raisins and serve all on tender lettuce or romaine with a few nuts and dressing.
Note.—In making fruit salads, one should use acid fruits sparingly. Only a small portion for flavoring is needed.

CREAM CHEESE-EGGS

Press a piece of date firmly around a small nut, preferably protoid nuts. Around this, mould "Philadelphia brand" cream cheese, to the size and shape of a bird's egg. Place these in a nest of tender lettuce leaves and garnish with Malaga grapes, cherries, ripe olives or tuliped radishes. This makes a very attractive, delicious dish.

CHEESE AND TOMATO SALAD

Skin and thoroughly chill small tomatoes. When ready to serve, cut in eighths (not severing sections) and open like a flower on leaves of lettuce. Mash cream cheese and season with salt and paprika. Put this through a potato ricer and fill with it, each tomato. Serve with French or mayonnaise dressing. Garnish with slices of green pepper.

COMBINATION SALAD

Chop two ripe tomatoes, very small onion, two stalks celery and one sweet green pepper without seeds. Drain and season with salt and pepper. Place on ice and when ready serve on lettuce leaf, with French dressing.

PEAR AND CHEESE SALAD

Select very ripe pears. Cut in thin slices over crisp romaine leaves, sprinkle heavily with grated nuts and grated cream cheese (Philadelphia brand). Serve with dressing.

MEXICAN SALAD

Remove the skin and bones from a small quantity of smoked herring. Place this in a salad bowl, lined with crisp leaves, add a few leaves of watercress and a few slices of green peppers. Garnish with quartered tomatoes. Cover with dressing and serve.

CHEESE SALAD

Grate a small portion of American cheese over crisp lettuce leaves, over that place a few English walnuts, garnish with stuffed olives and serve with dressing.

ALLIGATOR PEAR SALAD

Select large very ripe alligator pears, pare and cut in long strips. Pour over this Hygeia salad dressing and set on ice until ready for use. Serve on crisped Romaine or lettuce leaves and garnish with ripe olives. This makes a very delicious salad, if properly pre­pared.

MALAGA GRAPE SALAD

Open the grapes as little as possible and remove the seeds. In each grape put a pecan meat. Arrange on lettuce leaves, with cheese eggs and serve with whipped cream or dressing.

TOMATO AND SPINACH SALAD

Cleanse thoroughly and crisp tender leaves of spinach. Place in salad bowl with a few sliced toma­toes. Pour over this a salad dressing. Mix well and serve.

CREAM CHEESE AND NUTS

Cover a layer of "Philadelphia" Brand Cream Cheese with pecan meats or protoid nuts. Put a layer of dates to the thickness desired, cover the top with pecan meats or protoid nuts. Serve very cold with salads.

STUFFED BANANAS

Select large bananas, remove a strip of the peeling and take out a portion of the inside or meat. Fill the space with seeded Malaga grapes, bits of sweet orange and a dash of grated nuts. Cover the opening with whipped cream. Place on crisp lettuce leaves and serve.

GELATINE FRUIT SALAD

Dissolve one heaping tablespoon Cox's Powdered Gelatine in one cup boiling water, strain into salad bowl. Add two very ripe sliced bananas, one-half pound Malaga grapes seeded, one large sweet orange, a flavor of grated pineapple, three or four tablespoons sugar, two tablespoons pistachio or pro­toid nuts and a gill of wine, white wine preferred. Serve cold.

ASPARAGUS AND GREEN PEPPER SALAD

Cleanse thoroughly and crisp watercress and aspar­agus tips. Place a layer of each in a salad bowl, then a layer of sliced tomatoes, cover all with dressing and serve.

LETTUCE AND NASTURTIUM SALAD

Thoroughly cleanse and crisp an equal amount of lettuce and nasturtium leaves. Place in a salad bowl. Decorate with the nasturtium flower and tiny cheese eggs (see recipe for cheese eggs), serve with Hygeia Salad Dressing.

COMBINATION VEGETABLE SALAD

Line a salad bowl with crisp shredded cabbage. Cover this with watercress, a few slices of green pepper and a little onion. Pour dressing over all and serve.

GOLDEN SALAD

Serve on crisp lettuce, one very ripe banana, sliced thin, one-half sweet orange cut in small bits and over that grate a small portion of fresh pineapple. Just be­fore serving, cover with whipped cream, a dash of grated nuts and powdered sugar.

STUFFED CELERY

Wash and crisp celery hearts. Mash thoroughly half cake fresh "Philadelphia Brand" Cream Cheese, add chopped olives (Ehmann ripe olives preferred) and grated nuts. Stuff celery just before serving.

SPANISH SALAD

Skin and slice the number of tomatoes desired. Serve on lettuce or romaine with slices of sweet green pep­pers. Garnish with ripe olives. Serve with oil or dress­ing.

STUFFED GREEN PEPPERS

Chop fine a little cabbage, fresh tomatoes, green pep­per seeds, cucumbers, parsley, radishes and celery particles centres of the tomatoes, a little cabbage, green Season and fill the pepper. Serve on lettuce leaves with dressing. Garnish with ripe olives and salted almonds.

CELERY, CRESS AND NUT SALAD

Line salad bowl with cleansed crisp watercress, then a layer of chopped celery and Brazil nuts. Serve with dressing or oil.

CHERRY AND MALAGA GRAPE SALAD

Stone amount of ripe sweet cherries desired, cut in half and seed equal quantity of Malaga grapes. Serve on crisp lettuce leaf with a dash of grated nuts and whipped cream.

FRUIT AND NUT SALAD

Cut in half and seed Malaga grapes. Cut into small pieces half of a sweet orange, slice one very ripe banana, stone and cut in small bits a few dates and serve all on a crisp lettuce leaf, with a few nuts and whipped cream.

GRAPE FRUIT AND BANANA SALAD

Remove seeds and cut in bits a small portion of grape fruit, then add a few slices of very ripe banana and serve on crisp lettuce leaf with dressing.

STUFFED TOMATOES

Remove the centre from tomatoes. Cleanse thor­oughly three or four anchovies or any dried fish, re­moving bones, fins, etc., and cut fine. Chop into small pepper and a flavor of onion. Mix this with the fish or anchovies, season and place in tomato shells. Serve on lettuce leaves with dressing.

PEPPER AND TOMATO SALAD

Skin small tomatoes, partly cut in eighths or quar­ters. Serve on crisp lettuce leaves. Garnish with a few slices of green pepper. Serve with dressing.

CUCUMBER AND GREEN PEPPER SALAD

Slice cucumbers, crisp in cold water. Serve on let­tuce or romaine leaves with a few slices of green pep­per. Serve with Hygeia Salad Dressing.

CRESS AND ONION SALAD

Thoroughly cleanse watercress and a few leaves of dandelion. Place in salad bowl with a few slices of onion and green pepper. Pour, over all, Hygeia Salad Dressing, mix well and serve.

CELERY AND ENDIVE SALAD

Cleanse thoroughly an equal amount of celery hearts and endive, crisp and put in salad bowl with Hygeia dressing, mix well and serve.

APPLE, CELERY AND CRESS SALAD

Cleanse thoroughly and crisp watercress. Chop fine tender celery hearts and tart apple, cover the cress, add­ing a few nut meats and serve with dressing.

CUCUMBER AND ONION SALAD

Peel and slice the cucumber and onions. Leave both in cold water until ready to use. Place on clean crisp lettuce leaves. Garnish with small radishes and serve with dressing.

CHEESE SALAD

Serve grated American cheese on crisp romaine. Garnish with ripe olives. Serve with the Christian Salad Dressing.

TOMATO AND CHEESE SALAD

Skin small tomatoes, cut in quarters (but not all the. way down). Serve on crisp lettuce leaves and cover with grated cheese and dressing.

CABBAGE SALAD

Remove the heart of a crisp head of cabbage. Cut the edge in scallops. Chop fine a little green pepper and the cabbage you have removed. Cover this with salad dressing and refill the cabbage bowl. Sprinkle over this grated cheese. Garnish with ripe olives.

BANANA NUT SALAD

Cut very ripe bananas in long thin strips and place on crisped romaine leaves. Add a dash of grated or whole protoid nuts. Serve with whipped cream

PEANUT BUTTER DRESSING

To one tablespoon peanut butter ("Beech-Nut" brand) add five tablespoons of lemon juice and water. Mix thoroughly. This makes a delicious dressing for fruits or salads.

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