elion
leaves, sorrel and young nasturtium leaves. The root vegetables should
also be added in their season, raw carrot, turnip, beet, onion and leek,
all finely grated. A taste for all the above-mentioned vegetables, eaten
raw, is not acquired all at once. It is best to begin by making the salad
of the ingredients usually preferred and mixing in a small quantity of one
or two of the new ingredients. For those who find salads very difficult to
digest, it is best to begin with French or cabbage lettuce and skinned
tomatoes only, or, as an alternative, a saucerful of watercress chopped
very finely, as one chops parsley.

1. COTTAGE CHEESE.

Allow the juice of two medium-sized lemons to 1 quart of milk. Put the
milk and strained lemon-juice into an enamelled pan or fireproof casserole
and place over a gas ring or oil stove with the flame turned very low.
Warm the milk, but do not allow it to boil. When the milk has curdled
properly the curds are collected together, forming an "island" surrounded
by the whey, which should be a clear liquid. Lay a piece of cheese-cloth
over a colander and pour into it the curds and whey. Gather together the
edges of the cloth and hang up the curds to drain for at least thirty
minutes. Then return to the colander (still in cloth) and put a small
plate or saucer (with a weight on top) on the cheese. It should be left
under pressure for at least one hour. This cheese will keep two days in
cold weather, but must be made fresh every day in warm weather. The milk
used should be some hours old, as quite new milk will not curdle. The
juice from one lemon at a time should be put into the milk, as the staler
the milk the less juice will be needed. _Too much_ juice will prevent
curdling as effectually as too little.

This cheese is greatly improved by the addition of fresh cream. Allow two
tablespoonsful of cream to the cheese from one quart of milk. Mash the
cheese with a fork and lightly beat the cream into it.

_Note_. Cheese-cloth, sometimes known as cream-cloth, may be bought at
most large drapers' shops at from 6d. to 8d. per yard. One yard cuts into
four cloths large enough for straining the cheese from one quart of milk.
Ordinary muslin is not so useful as it is liable to tear. Wash in warm
water (no soap or soda), then scald well.

2. DRIED FRUITS.

These should be well washed in lukewarm water and examined for worms'
eggs, etc. Then cover with distilled water and let stand for 12 hou