In 1937, author Edith L. Elliot decided to challenge a popular notion that salads were bland, boring, and just composed of leafy greens with a few toppings. She tackled the topic in Salads That Are Different, a cookbook published in Ottawa by the Dominion of Canada's Department of Agriculture (Fruit Branch). This rather short book, numbering just twelve pages, is full of different salads from the simple cabbage salad to a salad made in a hollowed-out cucumber. There are no images, illustrations, or colourful font included, so the recipes become the central focus. There is a large variety of different salad types that are mentioned in the cookbook, from your basic leafy green salad to fruit salads, and even jellied salads. The cookbook boasts that "at least one fresh raw vegetable should be included in the diet each day--two are better." A list of dressings is also provided to add some flavour and nutritional content. Interestingly, this cookbook shows that salad recipes haven't changed all that much since the 1930s, except for how much gelatine is used!