these varieties may also be used to advantage for salads during the
winter when fresh foods are expensive and difficult to procure. The idea
that such foods cannot be used is wrong.

13. As far as meats are concerned, they are not used so extensively in
salads as are fruits and vegetables. Often, however, veal or pork may be
used to increase the quantity of material needed to make certain salads,
such as chicken salad. Canned fish or fish freshly cooked makes
appetizing salads, and if there is not a sufficient quantity of one kind
on hand, another may be added without impairing the quality of
the salad.

14. As has already been stated, almost any vegetable, raw, canned, or
freshly cooked, can be used in the making of salads. In addition, these
vegetables may be combined in almost any way. Small amounts of two,
three, four, or more vegetables may be combined with an appetizing salad
dressing and served as a luncheon or dinner salad. If no definite recipe
is followed but whatever material that happens to be on hand is
utilized, the result is not only an appetizing salad, but a saving of
vegetables that might otherwise be wasted.

[Illustration: FIG. 1]

15. Fruits, both canned and raw, are largely used in the making of
salads. As with vegetables, almost any combination of them makes a
delicious salad when served with the proper dressing. Thus, a slice of
pineapple, a canned peach or two, or a few spoonfuls of cherries may be
added to grapefruit, oranges, bananas, or whatever fruit may happen to
be most convenient or easy to procure and served with the salad dressing
that is preferred. Vegetables are seldom used with fruits, celery being