Our national contribution is the oil of corn; a common brand of it is called Mazola, from the old Indian word "maize." Corn oil suits our taste, the same as succotash does, for it is indigenous to our land. Succotash (also an American Indian name) is just our EAT YOUR spinach! 1 55 dish, and besides it's on the alkaline side. So instead of a treatment by Alka-Seltzer, try this — it's cheaper and better in every way: SUCCOTASH SALAD 1 ONION, MINCED I TABLESPOON VINEGAR 2 BEETS, COOKED AND DICED 2 TABLESPOONS PAPRIKA I CUP LIMA BEANS, COOKED SALT TO TASTE 3 TABLESPOONS MAZOLA (OR OTHER LETTUCE LEAVES✪ Succotash Salad CORN oil) Mix all ingredients and serve ice cold on lettuce leaves. The corn flavor is in the oil and this is just a suggestion of pos- sible uses of a tasty food lubricant which can enrich not only cold salads but hot vegetable dishes such as zuccini, fish dishes, en- trees, meats, and of course desserts. We give the trade name Mazola because it's the only corn oil we know. Here's hoping there are others; better and cheaper. SUMMER SALAD LEAF LETTUCE LEMON JUICE, OR VINEGAR POWDERED SUGAR✪ Summer Salad Use the garden lettuce which comes in loose leaves rather than in compact heads, wash well in cold water, shake off some of the water, serve with quartered lemon and powdered sugar, for each person to dress his lettuce as he likes. This sour-sweet salad is specially suited to the summer season when heavy, oily dressings are too heating. It was the favorite of pioneers, who used vinegar in place of lemon, of course, and powdered their own sugar from the big cones and lumps in which it was sold. Powdered sugar is essential in this dish, granulated sugar is too hard and gritty, since in this dish there's little liquid to dissolve it. Because head lettuce is in demand and brings a high price the year round, it is good to know that plain garden lettuce, sold very cheaply in the summer markets, will make a fine tasting salad that needn't cost more than a cent a plate. 156 MOST-FOR-YOUR-MONEY COOK BOOK WILTED LETTUCE WITH BACON }i POUND BACON, CHOPPED FINE I TEASPOON SUGAR }i CUP VINEGAR PEPPER ^2 TEASPOON SALT 2 HEADS LETTUCE, SHREDDED✪ Wilted Lettuce with Bacon Fry bacon golden brown and remove from pan, keeping It warm. To the bacon fat add all seasonings and when boiling pour over lettuce in another cooking pan. Cover this, let steam 5 minutes, sprinkle fried bacon over and serve piping hot. This inexpensive, homey dish is licking good. It can be made in summer of the common garden lettuce that's much cheaper than the Boston kind raised for commerce. BEAN SPROUTS Bean sprouts are a great oriental gift to our cuisine. You can make them at home just by sprouting navy beans in a shallow pan kept covered with a damp cloth, or buy them in Chinatown for a nickel a pound. They give the fresh crispness of salad when used in hot dishes and are most tasty when simmered in the pineapple juice that comes free with a can of Hawaiian slices or spears.

AI-modernized reading of the original text

Our national contribution is the oil of corn; a common brand of it is called Mazola, from the old Indian word "maize." Corn oil suits our taste, the same as succotash does, for it is indigenous to our land. Succotash (also an American Indian name) is just our EAT YOUR spinach! 1 55 dish, and besides it's on the alkaline side. So instead of a treatment by Alka-Seltzer, try this — it's cheaper and better in every way: SUCCOTASH SALAD 1 ONION, MINCED I TABLESPOON VINEGAR 2 BEETS, COOKED AND DICED 2 TABLESPOONS PAPRIKA I CUP LIMA BEANS, COOKED SALT TO TASTE 3 TABLESPOONS MAZOLA (OR OTHER LETTUCE LEAVES CORN oil) Mix all ingredients and serve ice cold on lettuce leaves. The corn flavor is in the oil and this is just a suggestion of possible uses of a tasty food lubricant which can enrich not only cold salads but hot vegetable dishes such as zuccini, fish dishes, entrees, meats, and of course desserts. We give the trade name Mazola because it's the only corn oil we know. Here's hoping there are others; better and cheaper. SUMMER SALAD LEAF LETTUCE LEMON JUICE, OR VINEGAR POWDERED SUGAR Use the garden lettuce which comes in loose leaves rather than in compact heads, wash well in cold water, shake off some of the water, serve with quartered lemon and powdered sugar, for each person to dress his lettuce as he likes. This sour-sweet salad is specially suited to the summer season when heavy, oily dressings are too heating. It was the favorite of pioneers, who used vinegar in place of lemon, of course, and powdered their own sugar from the big cones and lumps in which it was sold. Powdered sugar is essential in this dish, granulated sugar is too hard and gritty, since in this dish there's little liquid to dissolve it. Because head lettuce is in demand and brings a high price the year round, it is good to know that plain garden lettuce, sold very cheaply in the summer markets, will make a fine tasting salad that needn't cost more than a cent a plate. WILTED LETTUCE WITH BACON }i POUND BACON, CHOPPED FINE I TEASPOON SUGAR }i CUP VINEGAR PEPPER ^2 TEASPOON SALT 2 HEADS LETTUCE, SHREDDED Fry bacon golden brown and remove from pan, keeping It warm. To the bacon fat add all seasonings and when boiling pour over lettuce in another cooking pan. Cover this, let steam 5 minutes, sprinkle fried bacon over and serve piping hot. This inexpensive, homey dish is licking good. It can be made in summer of the common garden lettuce that's much cheaper than the Boston kind raised for commerce. BEAN SPROUTS Bean sprouts are a great oriental gift to our cuisine. You can make them at home just by sprouting navy beans in a shallow pan kept covered with a damp cloth, or buy them in Chinatown for a nickel a pound. They give the fresh crispness of salad when used in hot dishes and are most tasty when simmered in the pineapple juice that comes free with a can of Hawaiian slices or spears.

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