Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1925-08-13
VEGETABLES Sc
RAW FOR CHILDREN
Everybody Needs All Tires
Kinds OF Vitan7ins.

prepared by the United States Department
of Agric llture.)
Have you had your vitamins to-
day." is one way of turning a popu-
lar form of slogan into a practical,
thought-provoking question. Everybody
needs all three kinds of vitamins in the
daily diet, but in the family where
there are growing children it is espe-
cially important to give constant atten-
ton to providing vitamin-rich foods
regularly and in abundance. Liberal
amounts of vegetables and fruits, par
ticularly if eaten raw, are among the
best sources of vitamins.
A salad once day is good medium
for Incorporating raw vegetables in
menu. Children can learn to like
salads when they are very young--in
fact, as soon as they are old enough
to eat the various ingredients, which
should be grated, shredded, or other
wise prepared suitably for them. If
the dressing is not too sour they will
usually eat a salad as matter OF
course when they sec the other mem
bers of the family eating it. Raw
vegetable salads are quick and easy to
prepare, and refreshing to eat. When
there is only a little of this or that
vegetable on hand salad disposes OF
all the odds and ends and enriches
the diet.
To those of us who are accustomed
to serving salads frequently, the idea
Of raw vegetables in salad does not
suggest anything particularly novel.
When we think of a vegetable salad,
we usually have in mind such uncooked
materials as chopped celery, sliced to-
matoes and cucmbers, radishes. spring
onions, water cress, lettuce, romaine,
endive, escarole, chicory, Chinese or
celery cabbage, or ordinary cabbage in
cold slaw. Raw red and green pep
pers are often shredded or q ound up
and added to salads for their flavor
and ccior.
Two vegetables which are more fire.
Guently served cooked than raw might
well be added to the list Of uncooked
ingredients, the United States Depart
has been found that both are high in
vitamins in their raw state. These are
carrots and rutabagas or yellow tur-
nips White turnips may also be used
raw, but the rutabaga variety is excep-
tionally valuable. Raw carrots, tur-
nips and radishes are best when
sliced very thin, diced or grated.
When grated, radishes and turnips
should be squeezed dry.
An Infinite number of combinations
may be made with these raw vegetable
salad ingredients, according to the sup
plies available. Interesting color eff
f4cts may be obtained by blending va
rlous vegetables. Some sort of leafy
base or bed is generally liked in a
salad, but is not Indispensable. If
there is foundation Of lettuce, cab
bage, cress, or other green vegetable,
however, it is intended to be eaten
and not left on the plate! Cabbage is
almost always available, even when
lettuce is out Of season.
All uncooked salad vegetables should
be lightly sprinkled with salt, just as
they are being served. The dressing
used is a matter of individual prefer
ence. Trench, mayonnaise, or boiled
dressing may be liked. Lettuce and
other greens must always be cold, crisp
and dry, otherwise the dressing will be
diluted and will not adhere. Salad
green's can be kept crisp and fresh,
even without Ice, by wrapping them in
damp cloth or paper, or by shutting
them up in an alright jar and set
ting them in a cool place.