We serve the Railroad, Fuel and Food Administrators all three at one time by using salads. Isn't such a service worthy of cultivation? For salads are made from things that grow nearby and do not have to be carried a long haul before they reach your table; and every inch of space in freight cars that you release for coal or war essentials serves a big purpose. Salads are nourishing, for they are made with olive oil, a vegetable fat; and when you eat vegetable fat, you require less meat fat like bacon or beef which we must release for use overseas. Why not serve these three important officers of our Government and use salads often!

Lettuce

As in nearly every salad lettuce or some green leaf is used, it is wise to begin by describing how lettuce should be cared for. When served it should be clean, crisp and dry. Therefore, it should be carefully picked apart and washed as soon as it comes into the house; then shaken gently in a cloth to dry it, and wrapped lightly in cheese-cloth and put in the ice-box. It then will be crisp and clean and dry whenever wanted.

Potato Salad

Potato salad is very good with sardines or any cold fish, chicken or meats.

Slice cold boiled potatoes and fresh cucumbers. Mix with a little vinegar and onion juice; then mix all with mayonnaise dressing - recipe for which is given in this chapter - thinned with a little sweet or sour cream.

It is best to make this salad and keep it on ice two or three hours before serving, so that the potatoes absorb the dressing and the salad is thoroughly chilled.

Tomato Anchovy Mayonnaise

Take half as many large tomatoes as you wish portions of salad, and remove the skin by immersing in boiling water and peeling at once. Cut in half horizontally, leaving two very thick slices of tomato. Chill the tomatoes and serve - cut sides up - on crisp lettuce leaves. Place three curled anchovies around the edge of each tomato, and a little grated onion; and place a large spoonful of mayonnaise dressing - piled high - in the center of each piece of tomato.

The plates and the entire salad should be ice-cold.

Tomato Anchovy.

Tomato Asparagus Mayonnaise

Wash and skin small tomatoes. Scoop out a little of the center and grate a tiny dash of onion into each tomato. Place three or four cooked cold asparagus tips in each and a little French dressing. Then place a spoonful of mayonnaise on top, shake a dash of paprika over all. and serve with lettuce leaves.

Stuffed Peach Salad

For this salad, use cottage cheese, which can be made at home as described in Chapter VII (Beverages), or purchased ready-made. Do not use cream cheese, as just now the butter fats in cream cheese should be conserved for the use of children and invalids.

Peel and cut large fresh peaches (if out of season, use canned peaches) in half, removing the stone. Mix a few chopped salted pecans or any salted nuts into the cottage cheese, and fill each pit hole with this mixture.

Place the stuffed peaches on lettuce leaves. Pour French dressing carefully over each one; then put a small spoonful of mayonnaise on top - not covering the cheese entirely; a dash of paprika, and they are ready to serve.

Buttered Graham or other brown crackers warmed in the oven till crisp are a very nice war time cracker to serve with this salad.

Pears or pineapple may be used in place of peaches to vary this salad. Made from any of them, it is delicious and very pretty to look at.