nson wholemeal
bread will prevent many a serious illness. They are natural food in a
plain state, and supply the system with vegetable salts and acids in
the best form. In winter, salads may be made with endive, mustard and
cress, watercress, round lettuces, celery, or celery root, or even
finely cut raw red or white cabbage; pepper, salt, oil, and vinegar
are added as above. As a second course, milk or bread pudding. Salads
are invaluable in cases of gout, rheumatism, gallstones, stone in the
kidney or bladder, and in a gravelly condition of the water and impure
condition of the system.

ARTICHOKE SALAD.

Boil potatoes and artichokes separately, cut into slices; mix, add
pepper, salt, oil, and vinegar; eat with Allinson wholemeal bread.

CAULIFLOWER SALAD.

A medium-sized boiled cauliflower, 3 boiled potatoes, juice of 1/2 a
lemon, 2 or 3 tablespoonfuls of oil. Cut up finely the cauliflower and
potatoes when cold, mix well with the dressing, and pepper and salt to
taste. A little mayonnaise is an improvement, but makes it rich.

CHEESE SALAD.

Put some finely shredded lettuce in a glass dish, and over this put
some young sliced onions, some mustard and cress, a layer of sliced
tomatoes, and two hard-boiled eggs, also sliced. Add salt and pepper,
and then over all put a nice layer of grated cheese. Serve with a
dressing composed of equal parts of cream, salad oil, and vinegar,
into which had been smoothly mixed a little mustard.

CUCUMBER SALAD.

Peel and slice a cucumber, mix together 1/2 a teaspoonful of salt, 1/4
of a teaspoonful of white pepper, and 2 tablespoonfuls of olive oil,
stir it well together, then add very gradually 1 tablespoonful of
vinegar, stirring it all the time. Put the sliced cucumber into a
salad dish, and garnish it with nasturtium leaves and flowers.

ONION SALAD.

1 large boiled Spanish onion, 3 large boiled potatoes, 1 teaspoonful
of parsley, pepper and salt to taste, juice of 1 lemon, 2 or 3
tablespoonfuls of olive oil. Slice the onion and potatoes when quite
cold, mix well together with the parsley and pepper and salt; add the
lemon juice and oil, and mix well once more.

EGG MAYONNAISE.

4 medium-sized cold boiled potatoes, 6 hard-boiled eggs, 1 bunch of
watercress, some mayonnaise. Slice the potatoes, and quarter the eggs.
Arrange them in a dish, sprinkling pepper and salt in between; mix
pieces of watercress with the eggs and tomatoes, pour over the
mayonnaise