d or French
dressing. Indeed almost any vegetable may be used for a salad. String
beans, asparagus, cauliflower, which have been cooked, are suitable
for salad, either alone or in combination with nasturtium, cress, hard
boiled eggs, etc.

CHICKEN SALAD.

One pint each of cold boiled or roasted chicken and celery. Cut the
chicken into 1/4-inch dice, scrape, wash and cut the celery into dice,
put the celery in a napkin and lay on the ice for 10 or 12 minutes;
season the chicken with vinegar, salt, pepper and oil (or the French
dressing-oil may be omitted if the flavor is not agreeable,
substituting cream or melted butter). Add the celery to the seasoned
chicken, add half the dressing (using either a cooked or mayonnaise),
heap in a dish, add the remainder of the dressing, garnish with the
tiny bleached celery leaves or small curly lettuce leaves. (A few
capers and a hard boiled egg may be used as a garnish if desired.)

In summer the chicken may be served on a tender lettuce leaf, adding a
spoonful of dressing, and serving very cold.

FRUIT SALAD.

4 oranges.
1 cup water.
1/4 package gelatine.
4 bananas.
Juice of 2 lemons.
1-1/2 cup sugar.

Dissolve the gelatine in the water, add the sugar and lemon juice,
strain and pour over the oranges and bananas, which have been peeled
and sliced and placed in alternate layers in a mould. Set away to
cool. When needed, turn out and serve. Garnish with Malaga grapes,
cherries, currants, or any suitable fruit.

* * * * *

CEREALS.

All cereals require thorough cooking, because of the starch in them,
also to soften the woody fibre. No matter what the cereal product may
be, it should be cooked not less than three-quarters of an hour, and
better if cooked longer.

OATMEAL PORRIDGE.

1 pt. of boiling water.
1/2 cup of oatmeal.
1/2 tsp. salt.

Be sure to have the water boiling. Sprinkle in the oatmeal slowly,
stirring all the time. Add the salt, and move back or set in a vessel
of boiling water where it will cook gently for 1 hour. Do not stir the
porridge after the first 5 minutes.

All porridge (or mush) is made on the same principle.

CRACKED WHEAT

Should be cooked at least 4 or 5 hours.

CORNMEAL

Should be cooked an hour or more.

RICE.

Wash 1 cup of rice. Have 2 quarts of water, with 1 tbsp. salt, boiling
rapidly. Sprinkle in the rice gradually, when you have it all in