. Better fruit. Fruit-culture. Page i6 BETTER FRUIT. /9f7 Tourist and National Park Season ^^<nr;»ic. TtMnrt Onfh Sale dates June 30'30, July 3, 4, and Fridays Ud^inS J ^KJLIl. and Saturdays thereafter up to September 29. Return limited to 3 months, but not later than October 31, 1917. Denver, $; Omaha, $; Chicago, $80; New York, $; Washington, $ll6. Fares to other cities, special dates, reservations, tickets and information upon application to City Ticket Office, Washington at Third Street, or to Wm. McMurray, General Passenger Agent, Portland June are attractive in a
. Better fruit. Fruit-culture. Page i6 BETTER FRUIT. /9f7 Tourist and National Park Season ^^<nr;»ic. TtMnrt Onfh Sale dates June 30'30, July 3, 4, and Fridays Ud^inS J ^KJLIl. and Saturdays thereafter up to September 29. Return limited to 3 months, but not later than October 31, 1917. Denver, $; Omaha, $; Chicago, $80; New York, $; Washington, $ll6. Fares to other cities, special dates, reservations, tickets and information upon application to City Ticket Office, Washington at Third Street, or to Wm. McMurray, General Passenger Agent, Portland June are attractive in appearance and stimu- late an appetite for the more substantial foods, and also because in this shape we retain all their mineral constituents which are liable to be partly lost in cooking. The vegetables most com- monly used uncooked for salads are as follows: Lettuce, cabbage, celery, water cress, onions, cucumbers, radishes, car- rots, kohl-rabi, endive, chicory, sorrel, pepper grass and nasturtium seeds. Delicious salads may be prepared from portions of vegetables that are frequently wasted in cooking. If the outer leaves of cabbage are used in a salad bowl, any adhering may be washed off and the leaves used in a scalloped dish or soup. The coarser stalks, white leaves and roots of celery should be used in soup stock, or the leaves may be dried and used for flav- oring when celery is out of season. Green onion tops are good for flavoring soups, or may be cut into inch lengths, cooked and served with toast. These vegetables must always be thoroughly washed. The practice of cutting across the head of lettuce or celery should be discouraged, because it is practically impossible to cleanse the axis of the lower leaves. All such plants should be separated in their natural divisions and carefully washed through several wat- ers. In preparing more than one head of lettuce at a time, sort out the coarser portions to be used in soup or greens. The next best parts may not be attrac-
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