_Brussels Sprouts_--Use hearts only, which cut into small pieces.
_Cabbage_--Use hearts only, which cut into small pieces.
_Cauliflower_--Use flower part only, which cut into small pieces.
_Chicory or Seakale_--Cut into small pieces.
_Lettuce_--In the usual way.
_Spinach and Mint_--Use leaves only, which cut up very small.
_Root Salad_--Carrots or beetroot and turnips. Peel and put through
a nut-mill and mix well together.
Most green salads are improved with the addition of radishes.
Salads can be mixed ad lib., but a greater variety of food is
secured by using one or two vegetables only at a time.
_Salad Dressing_--(1) Half a cup of oil, 1 tablespoonful of lemon
juice and the yolk of an egg. Mix egg with oil and add lemon
afterwards. (2) Half a cup of oil and one well mashed tomato
mixed well together.
_Flavourings_--For Nut-meat--Use grated lemon peel, mint, thyme or
grated onion. For Dried Fruit Pudding or Cake--Use ground
cinnamon, grated lemon peel, nutmeg, ground or preserved ginger.
=QUANTITIES.=