Waugh, Mary Lana2017-09-202017-09-201899http://hdl.handle.net/2097/37486Citation: Waugh, Mary Lana. Salads for all seasons. Senior thesis, Kansas State Agricultural College, 1898.Morse Department of Special CollectionsIntroduction: Webster calls a salad “a preparation of uncooked herbs, usually dressed with salt vinegar, oil or spices, and eaten for giving a relish to other food, “ a dish composed of some kinds of meat, especially of chicken or lobster, chopped fine and mixed with uncooked herbs, as lettuce, and seasoned with condiments.” The standard dictionary calls it a dish of green herbs or vegetables, usually uncooked and chopped fine or sliced, mixed with cold chopped cooked meats and served with a dressing in which oil and vinegar play a prominent part. As we speak of salad ordinarily, it may refer to fruits, meats, nuts or vegetables, or some combination, chopped fine and served cold with some kind of salad dressing.The organization that has made the Item available believes that the Item is in the Public Domain under the laws of the United States, but a determination was not made as to its copyright status under the copyright laws of other countries. The Item may not be in the Public Domain under the laws of other countries. Please refer to the organization that has made the Item available for more information.https://rightsstatements.org/vocab/NoC-US/1.0/Prepartion of SaladFood ValueTypes of SaladsTextThesesManuscripts (documents)