(3) After simmering, the beans may be baked.

NUTS

Forms in which used:

1. Whole or broken nuts--used as dessert or in cakes, salads, etc.

2. Butters--ground and mixed with other ingredients to make a paste.

3. Meals--ground and used to thicken soups.

SALADS

The series of lessons on vegetable foods being finished, it is a good
time to take a salad lesson. All salads were originally made from fresh
young plants or salad greens, and though any food material is now used
for the purpose, the subject seems to follow naturally the lessons on
plant food.

The pupils should derive unusual pleasure from this work. The dishes
made are most attractive and appetizing, besides affording an
opportunity for each member of the class to display individual artistic
skill. None of the principles are new, so that the lesson will be really
a review.

The outline of notes for the class will be:

INGREDIENTS OF SALADS

1. Salad plants _proper_, such as lettuce, water-cress, celery, cabbage

2. Cooked vegetables, such as peas, beans, asparagus, carrots, beets

3. Meat--cold, of any kind

4. Fish--cold, of any kind

5. Eggs--hard-boiled

6. Fruit

7. Combinations of the above in great variety.

FOOD VALUES OF SALADS

This depends on the ingredients. If salad greens only are used, the food
value is mainly the mineral matter, but the dish will be refreshing and
appetizing, and the oil, butter, or egg used in the dressing adds
nutriment.

Salads are prepared with little trouble and with no expense for fuel.

PREPARATION OF SALAD INGREDIENTS

1. Have everything cold before combining.

2. Freshen the greens in cold water until crisp.

3. Meat, fish, and solid ingredients should be seasoned some time before
using, so that they may absorb the flavours of the seasoning.

4. In most cases do not combine the ingredients with the dressing until
just before serving.

(1) Salad greens.--Wash thoroughly, and put in
cold water until crisp, drain on a towel, wrap
in a damp cloth, and put in a cool place.
Cabbage and lettuce may be finely shredded.

(2) Fruit and cooked vegetables.--Cut into
cubes or suitable pieces. Chill and mix with
the dressing, to absorb it.

(3) Meats.--Remove the fat, skin, and gristle.
Cut in cubes and chill.

(4) Fish.--Remove the bones, flake, chill, and
pour