Page:800 proved pecan recipes- their place in the menu (IA 0519PECA).pdf/319



The increasing use of salads in the daily diet keeps pace with the greater interest in food study and the greater knowledge of food values. As Dr. Kellogg points out in his book, Colon Hygiene, uncooked foods are more proof against destructive bacteria in the process of digestion and their use therefore leads to better health and avoidance of intestinal ailments.

In addition, fruits and vegetables eaten raw, provide valuable minerals, vitamins and cellulose and in no way are they so appealing to the appe- tite as in salads. But in general there is a grave lack in salads of protein and fat, unless you use the only concentrated source of protein and fat in purest form which it is safe to eat raw—pecan meats.

Greens of great variety are available—lettuce, endive, watercress, escarole, pepper grass and romaine are preferred in various districts and at various seasons; but the pecan is needed the year ‘round to make the salad a complete, balanced food. Use the recipes in this chapter; or try add- ing pecans to your own favorite salads to increase their food value. Greens must be well washed, crisp, cold and dry.

Salad dressings should be made of best oils obtainable, olive oil being most nutritious. The