Foods that will win the war

Mix dressing thoroughly and pour over the vegetables. If vegetables are kept in different bowls instead of mixed together, the flavor of the salad is improved. Any vegetable may be used in this way. Let stand 30 minutes. When ready to serve, place each portion in a nest made of two lettuce leaves or other salad, green. If desired, cooked dressing may be mixed with the vegetable in place of French dressing, or may be served with it. EGYPTIAN SALAD 1 cup left-over baked beans, 1 cup chopped celery cooked dried peas, or beans 38 tablespoons chopped pepper or lentils, or cooked rice. 3 tablespoons chopped pickle rice. 1 cup cooked salad dressing Mix ingredients thoroughly and let stand 30 minutes to blend flavor thoroughly. CABBAGE, PEANUT AND APPLE SALAD 2 cups chopped cabbage 1 cup chopped apples 1 cup peanuts 1 cup salad dressing Mix ingredients and serve with French dressing. This salad looks very appetizing when served in cups made of hollowed out red apples, the pulp removed being used in the salad. CHEESE SALAD 1 cup American or cream 4 teaspoon salt cheese % teaspoon cayenne 2 tablespoons vinegar 2 tablespoons chopped olives 4 cup oil 3 tablespoons chopped nuts Blend all ingredients thoroughly. Shape as desired and chill. Serve with French dressing. (If American cheese is used, grate or cut fine.) FRUIT SALAD Left-over small portions of fruits may be blended in almost any combination to form a salad. Plain French dressing or French dressing made with fruit juice in place of vinegar, or cooked dressing or mayonnaise may be combined with the fruit. Bananas combine well with, any other fruit and, being the least expensive fruit, may be used as the basis of fruit salads. MANDALAY SALAD 1 cup cooked peas or carrots 1 cup cooked cold rice Mix with dressing made of 4 cup oil 4 teaspoon salt 1 tablespoon vinegar + teaspoon cayenne 4 teaspoon curry powder Mix all ingredients; serve cold, either plain, on lettuce leaves, or in nests made of cabbage or celery. POTATO SALAD 2 cups potatoes from fresh- 1 cup cooked salad dressing cooked, or left-over baked, 3 tablespoons chopped green boiled or mashed potatoes. pepper may be added if + cup chopped parsley desired. 1 teaspoon onion juice If mixed while cooked dressing is hot, then chilled, the flavor is much improved. Left-over mashed potatoes may be combined with cooked corn and green pepper for a delicious salad. MEAT OR FISH SALAD 1 cup left-over meat or fish 4 cup chopped celery 3 tablespoons chopped pickle 1 cup cooked salad dressing Mix ingredients thoroughly and serve. If one-quarter cup of French dressing is mixed with meal or fish, 30 minutes before adding other ingredients, the flavor is much improved. CAULIFLOWER SALAD 1 cup cooked cauliflower 1 tablespoon chopped 1 cup cooked salad dressing pimento 3 tablespoons chopped pickle 1 tablespoon vinegar Blend ingredients thoroughly and serve. Cauliflower which has been creamed or scalloped may be used, if sauce is carefully rinsed from the vegetable. CARROT SALAD Grind raw carrot in food chopper. Make French dressing with chicken fat instead of oil. Mix ingredients and serve. 1 cup raw carrots 1 tablespoon vinegar $ cup oil (preferably oil from + teaspoon salt chicken fat) 1 tablespoon parsley 4 teaspoon paprika HINDU SALAD teaspoon mustard teaspoon curry powder tablespoons melted fat cup milk cup vinegar