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01. Overview
02. Natural Diet
03. Over-Eating
04. Simplicity
05. Food Temperature
06. Canned Food
07. Kitchen Hygiene
08. Water Drinking
09. Care of The Teeth
10. Care of The Hair
11. Feminine Beauty
12. Feminine Freedom
13. Nursing Mother
14. Infant Mortality
15. Infant Feeding
16. School Children
17. Manual Laborer
18. Balanced Menus
19. Sedentary Worker
20. Family Scrapbook
21. Soups
22. Dairy Products
23. Eggs
24. Grain + Grain
25. Flaked Grains
26. Bread
27. Peanut Butter
28. Sandwiches
29. Cream Cheese
30. Nuts
31. Olive Oil
32. Salads
33. Tomatoes
34. Vegetables
35. Green Corn
36. Green Peas
37. Banana
38. Melons
39. Use of Berries
40. Fruits
41. Desserts
42. Gelatine
43. Jellies + Creams
44. Whips + Sauces
45. Ice Cream
46. Drinks
47. Baby Food
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Tomatoes
The tomato seems to occupy a position half way between fruit and vegetables. It contains very valuable food elements and is one of the most excellent articles in the salad class. Its principal food property is carbohydrate. In addition to this it contains a most valuable acid that acts in the nature of a solvent, which aids in the digestion of other foods. The tomato should be used only when thoroughly ripe and if the skins are eaten, it should be masticated to infinite fineness.
A beautiful and delicious salad can be made by skinning the small smooth tomato, chill on ice and cut into quarters or eighths, serve on romaine or lettuce and eat with whipped cream or salad dressing.