Lettuce Salad

Strain 1 pint of tomatoes, and put on stove to heat. When boiling, take a little of the hot juice and 1 tablespoonful of nut butter, and work together unti l creamy. Then stir into the tomatoes. Lastly add 1 heaping table-spoonful of flour rubbed smooth in a little cold water, with salt to taste. Cook in a double boiler. Pour this preparation while hot over the lettuce, meanwhile stirring the leaves with a fork.

Salad Dressing

Take 3 eggs, 1 cup of nut cream, 1/2 cup of lemon-juice, 1/2 tablespoonful of sugar, and 1 teaspoonful of salt. Beat the eggs, and put all together in a small double boiler, and cook until thickened, stirring continually in order to have it smooth. If too thick, thin it with hot water. This dressing may- be used on lettuce or any salad; and such additions may be made to the body of the salad in the way of chopped celery, sliced hard-boiled eggs, or celery salt, as desired.

Mock Salmon Salad

Take 1 cup of nut butter, 1/3 cup of strained tomatoes, 1 cup of water, 1/2 cup of corn-starch, and salt to suit the taste. Cook in a steamer three or four hours. Use the same dressing over this as for nutmeatose salad.

Watercress Salad

Carefully wash some fresh watercress, break them in about one-inch lengths, and dry them with a clean towel; then place them in the dish in which they are to be served, and pour over them 1 teaspoonful of peanut oil mixed with lemon-juice; then dust with salt. Dandelions and oyster-plant can be served in the same way.


Slice cold boiled artichoke without breaking the slices; arrange them in a dish, and pour over them a plain salad dressing made of 2 tablespoonfuls of peanut oil and 1 table-spoonful of lemon-juice, with a little salt.

Mock Chicken Salad.

Mock Chicken Salad.

Mock Chicken Salad

Take 3 cups of nutmeato which has been cut into very small cubes, and 1 1/2 cups of celery after it has been chopped or cut very fine, using the tender white leaves and only the tender part of the stocks. Mix them well together, and keep upon the plate or platter on which it is to be served, squeezing over it the juice of half a lemon. Then make a dressing as follows:-

Take 1 heaping tablespoonful of almond butter (an equal amount of pine-nut butter is as good) dissolved in 3/4 cup of hot water, and 1/4 cup of lemon-juice, place in a basin on the stove, and stir until it boils; then add 1 teaspoonful of cornstarch which has been rubbed in a very little water. Let it boil a minute, and pour slowly over the whites of 2 eggs which have been beaten to a stiff froth; beat while stirring in the hot gravy, and it will cook the egg sufficiently. Then pour while hot over the salad. In the accompanying cut the salad is garnished with celery leaves and slices of lemon. Serve cold, sending a piece of lemon with each dish of salad.

Tomato Salad

Take ripe, solid, meaty tomatoes, cut in slices one-half inch thick, and place in the dish in which they are to be served; rub the yolk of 1 hard-boiled egg with 1 tablespoonful of lemon-juice, 1 of nut butter or nut oil, and 1 teaspoonful of sugar, and salt to suit the taste, until it is smooth; then heat to boiling, and pour over 1 well-beaten egg, stirring well as you pour it in. Turn this dressing over the sliced tomatoes. Serve cold.

Turnip Salad

Select good, crisp turnips, peel, and with a sharp knife cut into cubes by cutting first one way a certain distance -about one-half inch - and then across those cuts the same distance apart; then slice one-half inch thick, and the little cubes will fall on the dish. Stew about an hour, or until tender. When cold, pile into a dish garnished with lettuce, sprinkle with nut meal, celery salt, and lemon-juice. The celery salt may be omitted if desired.

Beet Salad

Cook blood beets until perfectly tender, then cut into small cubes, and pile them upon a salad dish which has been lined with lettuce leaves. Pour over the center a salad dressing as given under Butternut Sandwiches; but leave a ring of the beets that has no dressing on it, as the red beets are so pretty contrasted with the yellow dressing.

Nutora Salad

Take some tomato nutora (see page 88), and cut it into small cubes. Select some good crisp, white celery, and slice the tender part of the stock very thin, having about I cup of the sliced celery for 2 cups of the nutora; carefully mix them together, and heap upon a salad dish. Then make a salad dressing by heating 1 teaspoonful of nut butter dissolved in 1/2 cup of water and 1/2 cup of lemon-juice to boiling, and pour while hot over a well-beaten egg. Put it in the inner part of a double boiler, and cook it until it is creamy, stirring constantly, then pour around the edge of the salad, leaving some in the center on which there is no dressing, as the cubes of nutora mixed with the white moon-shaped pieces of celery are very pretty. Garnish the salad with slices of nutora of peanuts (see page 85) which has been cooked in small cans. Bank the edge of the plate with parsley; and, if desired, a central garnish may be made by cutting the ends from a lemon, inserting some parsley leaves, and placing it in the center of the dish. (See cut on opposite page.)

Mock Chicken Salad.

Mock Chicken Salad