Dress the raw vegetables as your taste allows. Most people want some salt, or salt and lemon juice, or a little sugar, or cream, or salt and olive oil, or salt, olive oil and lemon juice, or mayonnaise on their salad vegetables. Some eat them without any dressing and the flavor is excellent. Tasty salad can be made of fruit and vegetables, using no dressing, but strewing some nuts over the dish. On warm days, such a salad makes a satisfactory lunch. It is all right to make a fruit and vegetable salad. Instead of using tomatoes, take strawberries, apples, grapes, or any other acid fruit. These fruits may be combined with cabbage, lettuce, celery or cucumbers. Do not mix too many foods in a meal, for to do so is indicative of poor taste. Those with refined palates like simple meals, and there is no reason for making salads so complex, when simplicity is a requirement for building health. However, a complex salad made of raw vegetables and raw juicy fruits does not play so much havoc as a mixture of concentrated foods. Lettuce and celery are the most satisfactory salad vegetables to mix with fruits. People who eat raw fruits do not need to eat the raw salad vegetables, for fruits and vegetables supply the same salts. Those who avoid both raw fruits and raw vegetables are not treating their bodies fairly. The vegetable salads are most satisfactory when taken in combination with flesh, nuts or eggs, together with cooked succulent vegetables. They may be eaten with starchy foods, but then they should contain little or no acid. CHAPTER XIV. CEREAL FOODS. ==================================================================== Carbohy- Water Protein Fat drates Ash -------------------------------------------------------------------- Barley. 10.9 12.4 1.8 72.5 2.4 Buckwheat. 12.6 10.0 2.2 73.2 2.0 Corn. 9.3 9.9 2.8 76.3 1.5 Kafir corn. 16.8 6.6 3.8 70.6 2.2 Oats. 11.0 11.8 5.0 69.2 3.0 Rice. 12.4 7.4 .4 79.4 .4 Rye. 11.6 10.6 1.0 73.7 1.9 Wheat, spring. 10.4 12.5 2.2 73.0 1.9 Wheat, winter. 10.5 11.8 2.1 73.8 1.8 First patent flour. 10.55 11.08 1.15 76.85 0.37 Whole wheat flour. 10.81 12.26 2.24 73.67 1.02 Graham flour. 8.61 12.65 2.44 74.58 1.72 Bread, ordinary white. 37.65 10.13 .64 51.14 .44 Bread, whole wheat. 41.31 10.60 1.04 46.11 .94 Bread, Graham. 42.20 10.65 1.12 44.58 1.45 --------------------------------------------------------------------