Show AND USE 0 ET ABLES agricultural department EXPERTS GIVE RESULTS OF STUDY AND experiment experts ENT SOME PLANTS EATEN RAW fresh vegetables an essential part of mans diet how waste can be avoided in the compounding of salads prepared by the united states department of agriculture fresh green vegetables are generally relished and form a par part t of baans mans diet whenever they can be obtained such vegetables may be called salad plants though it Is difficult to classify plants according to tho the uses to which they are put for almost all are used for 01 many different purposes lettuce tot 01 example a vegetable which in this country is IB most always eaten raw in europe is often cooked and thus it becomes a potherb as well as a salad plant water cress though often used as a salad Is sometimes used simply as a condiment peas beans potatoes and vegetables such as spinach which are most commonly served as a vegetable are arc often put into salads in spite of 0 these difficulties in the way of classification we may include Inc ludo under salad plants those whose leaves and stems are usually eaten raw with a sour dressing and define a salad as a dish consisting in whole or in part of vegetables either raw or cooked mixed with a sour dressing salad dressing usually contains a fat ns as well as an acid acht housekeepers often claim to know and caro car little about salads but those who dig wild jerusalem artichokes in tho the spring or start the early or radish to servo serve as relishes at the table are providing salads tor for their families or again those who prepare the cold vegetables left at roon noon such as greens with a dressing even of salt and vinegar tor for supper make salads fresh cucumbers with vinegar or other dressing are salads lust just as much as are the more elaborate or ate dishes salad a food to be eaten with salt derivation of the word salad shows it to mean a food to be eaten with salt it would be better to keep near to this original meaning rather than to go to the tha extreme of some housekeepers who in their search tor for novelties tor for their tables build up salads salada from strange combinations in ornate forms the distinctive salad plants ars ara very succulent that la Is they consist mainly of water hence they are aspeci especially pec ally lilly refreshing in warm weather As aa a separate course they are ara a pleasant contrast to the heavier dishes ot of a formal meal they also serve to prevent too great concentration ot of food and thus aid in the digestive process upon the valuable saline properties of these raw plants we are just beginning to place a definite value though evidently these were recognized by the instinct ot at the people ot of the far past why dressings are used pat fat to Is a compact food and weight for weight is about two and a quarter times as valuable as protein or cir carbohydrate bo tor for fuel in the human body A tablespoonful tablespoon tul ot of oil air would go farther toward supplying energy for keeping the human machinery running than a large head bead of lettuce over all the world people have instinctively added a condensed dressing consisting mainly ot of oil bacon fat or cream to the salad plants bulky with cellular tissue ana water and have eaten such salads with meat and bread supplying protein and carbohydrate and thus have secured a fairly balanced ration modern study of bacteriology indicates that pagan and religious ceremonies ot of purification by fire and had definite value for healthful life in this world water cleanses to some extent but only through intense or long continued heat beat to la complete starlit and freedom from bacteria and parasites secured therefore great care Is needed la in the selection and preparation of foods which are not to bo be subjected to heat cress lettuce and other salad plants carelessly cultivated ul and handled ih 16 tho the market and halt half cleaned in the kitchen may transmit disease as may milk raw oysters and other animal foods the fashion ot of cutting across a head of lettuce or celery though it may give each person a fair share of the choice and less tender portions cannot bo be recommended because it la Is practically impossible to cleanse the axils aeils ot at the leaves the grooves where they join the stem all such guch plants should be repa separated rated in their xia natural tural divisions and washed in more than one water individual attention being given to hollows in stalks or leaves sand la Is unpleasant but less leas harmful thau than other things that may be left behind after washing its presence however justifies the suspicion that the washing was not thorough or carefully done vegetables such as spin itch which are difficult to tree free from grit should be washed tri in a number of waters find and lifted out ot of the pan each time in loose handfuls hand tula before tile the water las has been drained oft off in way the sand and grit has haa in an opportunity to silk to the bottom of the pan while it the vegetables are arc left in it 1 4 t of the sand at least Is again alls tea iea over the w b d leaves grf arra vegetables should al algari wari be looked over carefully to make sure SUM that any interior inferior portions insects or other things which are undesirable are ara removed the quality of 1 vegetable a may inay be greatly gre ally injury injured d by insect pests pesta and plant diseases it the plant butters buffers very severely from such enemies it cannot make normal growth and so all or parts of it may be inferior for instance green peas or string beans from vines badly attacked by insects or by some fungous disease do not at tain full perfection obviously leaves used as greens are of interior int arlor quality it if worm eaten insect pests and plant diseases can often bo be controlled by the use of insecticides and to in similar ways if such things are used thero Is all the more reason for washing vegetables thoroughly before preparing them for the table to remove any hellebore copper salts or other substance used in treating the plant which may adhere to it it salt in the water will ald aid in drawing out parasites it they happen to bo be present there Is distinct advantage in washing all salad plants in running water especially for the removal of insects from lettuce after washing several times and removing imperfections salad plants may be kept in a coot cool place like a cellar or refrigerator for some hours or even a day before using after draining oil off the last water wrap the ae leaves aves or stalks in a cloth or put in a clean paper bag this la Is more effective than keeping them in water during the cleaning process it li is advisable to sort out the coarsest portions to add to soup materials the next ast may not be attractive to serve hy themselves but can be cut or aby added tor for combination with oth er matI materials rIals while tile the best of all ail the heart ot at the cabbage celer gr ar lettuce should be served in the least elaborate way with salt or a simple drep dressing sing save waste in making salads no plan for serving salads should be ba encouraged which leads to a waste ot of food material if it is desired to use usa the outer portion of a cabbage for a salad bowl any adhering dressing may afterwards be washed off and the cabbage used for a scallop or soup the outer leaves may be cooked for greena reene or soup many materials may be ba combined with the cabbage celery and lettuce raw apples radishes or even canned fruit such as pears cut in slices at 01 cubes lettuce Is generally recognized in this country as the main dependent depend enc for salad by itself and in combination with other foods there aro are many manava va rie ties adapted to different conditions but all may be classed under two gen eral heads the cabbage lettuce where the heads beads are solid and compact and the cos lettuce where the leaves are long and loose and less delicate than those of the other type romaine la 19 an example of cos coa let 4 tuce there are also varieties with blanched centers and curly varl etlee with dark tinged leaves chicory may b be cultivated for salad and Is more desirable when bla blanched n abed endive which Is nearly related to chicory is another useful salad plant the corn salad salad or lambs lettuce to Is a small email plant often found in city mar bets sorrel wild and cultivated some come young and tender seaweeds and many mild flavored plants or weeds weeda may b be used as raw salads others aro are bertei for partial cooking even it served cold as salads celery in its wild state la is an un promising it if not harmful vegetable by cultivation and especially by blanching its leafstalks leaf stalks it has been made a popular salad plant and has hae been thought to have certain medi cinal virtues the fibrous outer arid and larger white leaves leavea of a bunch of celery should be reserved for sour I 1 making some of at the larger stalks too stringy to serve whole may be used in salads it cut in quarter inch slices or it too tough for that ma maji be c cooked ok d after cutting and added tc soups or nerved with white sauce oi 01 toast the tender inner stalks should be served plain to ent eat i alth ith salt sam times the groove in the stalk la Is filled with prepared cheese the center cl the root Is a delicate morsel leave and root may be dried to flavor futura soups |