SALAD
... SALAD ...
... SALAD ...
... Salade all visitors will be quite pleased with simple life, if they can sleep comfortably and eat fairly well. Of course, they would like to try a cooking different from their own, but, we know it, this seems impossible, English cooking being carefully ...
... OTHER SALADS A classic English summer salad of round lettuce (no designer lea\'e here), radi hes, English designer ...
... POTATO SALAD This salad is best when the the potatoes are dressed while still hot. The difference between this recipe and the more normal practice of tossing old cooked potatoes in a commercial mayonnaise is enorinous; you might be forgiven for not r ...
... MIXED SALAD w this Literary Guide first came out four years ago, smaller and lacking illustrations, I asked it, politely I think, to sit down and answer a brief examination paper. Who did this, said this, and where? Where was someone or other born? Where ...
... BELfAST . - ISZ,SLOANES:SW. By Special To His Majesty the King-. Appointment H.R.H. Tho Prince o~ Wales. c----Salads.-.. In preparing Salads, always add a little Lea & Perrins' Sauce to the dressing. It will enhance the flavour and make them most delightfully ...
... Ham Salad Prawn Salad ...
... Salad Cream, Vegetable Salad ...
... home-grown vegetables are in short the wide supply just now, range of saladings of recent weeks is quite surprising. Some ingredients I do buy: crunchy Iceberg lettuces, SALAD SALAD DAYS DAYS DAYS DAYS my own Gem will not come in til the end of next month ...
... Salad Mrs Barton, who has a 10 - year - old daughter, Pauia, says her weight problem started after the birth. ™ 4t has fluctuated ever since despite the fact she was very busy and worked full-time. Mrs Barton is something of an old hand at sponsored slimming ...
... Salads Try rubbing a cut clove of garlic round the salad bowl before making your salad. ‘Or mix in a little grated orange rind, or a little grated horseradish. Pickle vinegar adds flavour to salad dressings. ...
... SALAD DRESSING F EW medieval dishes would be immediately recognisable to diners today, but salad is one of them. A recipe from the 14th century calls for Persel [parsley], sawge, grene garlec, chibolles [shallots], oynouns, leek, borage, myntes, porettes ...