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Saladis (continued) 
        Deluxe Ng;t Sad 
cup Julienne cut ham 
cup Julienne cut pork 
cup Julienrno cut carrots 
cup thinly sliced celery (Pascal variety) 
tablespoon chopped parsley 
slices of onion broken into rings 
      Mock Crab    t S 
1/2 cup fresh cabbage 
    few strios of carrots 
  2 onion rings 
1/2 apple 
  1 sprig of parsley mayonnaise 
  IMix with nayonnaise, season with salt and. 
pepper. Makes 3 portions. 
X-Tjipiinn Sj~r=eme 
ring pineapple (#48 size) 
pink grapefruit)TDae out seýnents 
orange         ) 
Winesap apple cut in wedges 
Bing cherries 
sprigs of rint 
leaves of endive 
d      ]2yDemonstration 
2. 
3. 
Tossed Vegetable Salad Bowl with 
  French Dressing. 
Fruit Salad. Bowl with Honey French 
  Dressing. 
Urner-the-Sea Salad 
(Serve with Speci,71 French Dressing) 
        I eain say the main thing to remember is the use of good quality
mv'torials, 
Artistic arrareonents nnd the use of harmonizing colors should not be forgotten.
If you bring out the distinctive flavors of each ingredient Mnd use the proper
dressing, you will find your sal,,ds very profitable and popular. 
                                   VEGETAIBES 
        V EGTABLES are classified into four groups: 
        1. Fresh Garden Vegetables 
                 Fresh garden vegetables are marketed each day -- fresh,
full 
            of life, bright red or green, crispy in their respective color,
            no sign of decay or wilt. These vegetables are to be the product
            of your local gardens and not vegetables that are packed and
shipped 
            from many miles away, Vegetables are not considered fresh and
do 
            not contain the food value they should have if.left in storage
very 
            long. Vegetables taken from refrigerated cars are good, but,
if 
            possible, should be selected daily, personally. 
       II. Storage Fresh Vegetables 
                 On the commercial markets these vegetables are considered
fresh, 
            but they do not contain the food value of garden fresh vegetables,
            bocause they are picked several thousand miles away, iced, crated,
            and packed in refrigerator cars. Then they are shipped to northern
            markets and other ports where the commercial markets are not
able 
            to supply their consumers with garden fresh vegetables. 
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