_Lettuce_--In the usual way. _Spinach and Mint_--Use leaves only, which cut up very small. _Root Salad_--Carrots or beetroot and turnips. Peel and put through a nut-mill and mix well together. Most green salads are improved with the addition of radishes. Salads can be mixed ad lib., but a greater variety of food is secured by using one or two vegetables only at a time. _Salad Dressing_--(1) Half a cup of oil, 1 tablespoonful of lemon juice and the yolk of an egg. Mix egg with oil and add lemon afterwards. (2) Half a cup of oil and one well mashed tomato mixed well together. _Flavourings_--For Nut-meat--Use grated lemon peel, mint, thyme or grated onion. For Dried Fruit Pudding or Cake--Use ground cinnamon, grated lemon peel, nutmeg, ground or preserved ginger. =QUANTITIES.= First meal at 11 o'clock--Per Person--approximately-- 2-ozs. cheese. 2-ozs. dried Fruit. 3-ozs. salad or root salad. 2-ozs. brown bread, biscuits or unfired bread with butter. Second meal at 7 o'clock-- 2-ozs. nut-meat. 6-ozs. raw fruit. 3-ozs. salad. 2-ozs. brown bread, biscuits or unfired bread and butter. It is well to drink only between meals, i.e., first thing in the morning after dressing; between first and second meal; and before going to bed. No alcohol or strong tea and coffee should be taken. =SOME SUGGESTIVE MENUS.= =_Spring--(March-April-May.)_= =FIRST MEAL.= SUNDAY--Tomato and Onion Salad. Cheese (St. Ivel). Unfired Pudding and Cream. MONDAY--Carrot and Beetroot Salad. Cheese (Pommel). Dried Figs. TUESDAY--Onions. Cheese (Cheddar). Dates. WEDNESDAY--Seakale Salad. Cheese (Gruyère). Raisins. THURSDAY--Salsify Salad. Cheese (Camembert). Sultanas. FRIDAY--Celery Salad. Cheese (Wiltshire). French Plums. SATURDAY--Batavia. Cheese (Cheshire). Dried Apricots. =SECOND MEAL.= SUNDAY--Cucumber Salad. Nut-meat (Jordan Almonds). Fresh Fruit Salad. MONDAY--Endive Salad. Nut-meat (Hazel). Apples. TUESDAY--Spring Cabbage Salad. Nut-meat (Pine Kernels). Oranges. WEDNESDAY--Corn Salad and Radishes. Nut-meat (Cashew). Red Bananas. THURSDAY--Watercress and Radishes. Nut-meat (Shelled Walnuts). Tangerines. FRIDAY--Spinach and Mint Salad. Nut-meat (Barcelona). Bananas (Canary or Jamaica). SATURDAY--Cauliflower Salad. Nut-meat (Peanuts). Fresh Cape Fruit. =_Summer--(June-July-August.)_= =FIRST MEAL.= SUNDAY--Tomato and Parsley Salad. Cheese (Dutch). Peaches. MONDAY--Carrot and Turnip Salad. Cheese (Cream). Apples. TUESDAY--Spring Onion Salad. Cheese (Cheddar). Plums. WEDNESDAY--Endive (summer) Salad. Cheese (Half-cheese). White Currants. THURSDAY--Cabbage Lettuce Salad. Cheese (Stilton). Pears. FRIDAY--Seakale Salad. Cheese (Gorgonzola). Banana. SATURDAY--Corn Salad & Radishes. Cheese (Gloucester). Raspberries. =SECOND MEAL.=