This recipe for Ginger Ale Salad is quite simple to prepare. You take peaches, apples, and pears and dice them up. Then, prepare the gelatine by soaking it in cold water and then in boiling water. After, add the sugar and vinegar and then the ginger ale and diced fruit. This recipe would be considered a "jellied" salad because of the use of the gelatine. The ingredients and preparation method are very fitting for the 1930s when gelatine was all the rage in recipes. The simplicity of this dish makes it easy to replicate today, as the ingredients are simple to find and the cooking process is not overly time-consuming. 

This Cucumber Boat Salad is one of the most unique recipes in the cookbook. It is exactly as it sounds -- a salad that uses a cucumber as a boat to hold the ingredients. Several vegetables are used, including cucumbers, tomatoes, celery, and onion. After preparing the vegetables according to the directions, a mixture would be created for the 'boat.' The 'boat' involves peeling the cucumbers, cutting them in half lengthwise, and hollowing them out to hold the salad. This is a great example of how salad could be eaten in different and inventive ways and fulfilled the book's goal of getting readers and their families to eat at least one raw vegetable a day.