Add the juice of one lemon, orange, or grapefruit, to one-half cup of maple or table syrup. Mix well and serve with pancakes. This is more nourishing and wholesome than pure sweets. Do not prepare more than enough for one meal at a time. SYRUP DRESSING. No. 2. Let a half cup of syrup and a small tablespoonful of vinegar come to a boil. Add one finely chopped onion. Remove from the fire and cool, adding the desired amount of oil, and mixing well. This is good for lettuce and watercress. Serve with pancakes, meats, fish, or baked rolled oats, or with rye or wheat. If lemons or oranges are used in place of vinegar, do not allow the latter to boil. Prepare fresh for each meal. Do not use vinegar or onions with fancy fruits. CHAPTER VIII. SALADS. Salads consisting of =mixed= nuts or =mixed= boiled vegetables are not wholesome for delicate people. LETTUCE SALAD. Lettuce should be kept in a cool, dry place and not left in water longer than 15 minutes. It may be served alone as a salad mixed with French dressing or served in combination with fruits, starchy foods or other vegetables, and eaten in addition to meats and fish or cheese. Watercress salad can be prepared and served in the same way as lettuce salad. MEAT SALAD. Use any kind of cold left-over meat, cut into small pieces or chopped fine, mixed with dressing and garnished with green leaves. FISH SALAD. Cut some left-over fish in small pieces, mix with dressing and garnish with leaves. CUCUMBER SALAD. Peel and slice the cucumbers thin and pour French or mayonnaise dressing over them. They may be combined with lettuce, tomatoes, chopped parsley or onions. TOMATO SALAD. Prepare and mix like cucumber salad. Serve with French or mayonnaise dressing. BOILED VEGETABLE SALAD. Use left-over asparagus, string beans, cow beans, lima beans, green peas or cauliflower. Pour over them French dressing half an hour before serving, adding lettuce and mayonnaise dressing when ready to serve. SPINACH SALAD. Take some fresh leaves of raw spinach or use cold boiled spinach, and mix with French dressing. CHEESE SALAD. Chop up some tart apples, arrange lettuce in a salad bowl, pour in the apples, and sprinkle over it grated Swiss cheese. NUT SALAD. Chop or grind in a nut grinder some almonds or walnuts. Arrange lettuce and chopped apples in a salad bowl, sprinkle the nuts over it, and serve with celery and raisins. The French dressing may be omitted. EGG SALAD. Arrange lettuce in a salad bowl. Cut up hard boiled eggs, pour over them French or mayonnaise dressing. Caper or olives may be added. ANCHOVY BUTTER.