... SALADS AND SALAD GKC/WING. Salads—beyond lettuce, mustard and. cress—aa yet are but half understood in England,-at the same time there is abundant evidence that the taste for salads ia being more generally acquired year by year. This is demonstrated in ...

... SALADS AND SALAD-MAK ING. The art of making a salad is one of those attri• bates • ith which every person =edits himself, whereas in truth it is possessed by a very small number of the gifted few. The F.oglish, as a rule, are as crude and coarse in their ...

... Here are some foreign methods of salad making. German Salads.- -Celery, beetroot, the white meat of chicken and hard-boiled eggs prettily arranged, and dressed with cream, mayonnaise sauce (made as above). Italian Salads are, as a rule, cold manrdoines ...

... bonnet. Dr. Kitchener’s cooked salad, strewn over with a stratum of uncooked, deserves a serious and unprejudiced consideration. Tarragon vinegar, or anything else which must predominate, we hold to be heretical. Salad good society; whatever is obtrusive ...

... SALADS. Although many things eaten salads contain other constituents of food besides mineral matters, their beneficial action in diet is due to the latter. The practice of eating salads is not common in Europe before the introduction of the potato, which ...

... SALAD OIL OUB L IM E SAMUEL BOYD* Ba«> to ...

... TOMATO SALAD. At there is every probability of good crop of tomatoes again, I thought perhaps that some of your readers may be glad to know that, independently of making an excellent sauce and a splendid jam, they also make most delicious salad, the recipe ...

... make a good salad omeas the materia-v ! which it is composed are thoroughly dry ; inattention this i behave the cause why many persons UiMike salads, water spoils the vinegar, and prevents the from becoming properly incorporat , with the salad. In mixing ...

... LOBSTIR SALAD' wists.Bpini.. to tuts r•T -el us Quality. TRH TI VOLI LAGER BEER. TM, rel:r.r:tall;Lfrre; tt , 4lle. oar of the moot 0.., • able sad tanagers of &maw to del:elte throe, sad peculat VIE BURLINGTON RESTAURANT AND DININGROONS, ST. AN DREl‘7f ...

... FRUIT SALAD. One pineapple, six bananas, six sour oranges, oro lemon, , Pars tbs pineapple and shred it small pieces with a silver fork. Slice the bananas t.hin, pull the oranges te pieces and seed them. When all are prepared, put layer of pineapple, ...

... SALMON SALAD. Two bunches of celery and one very small head of cabbage chopped lino, then add one can of salmon with tbe bones picked, out. For the dressing take one tablespoon of buttor, four tablespoons sweet milk, four tablespoons vinegar, salt, popper ...

... RUSSIAN SALAD- Boil some carrots and some turnips in salted water with small piece of batter, bat do not let them be overdone ; when cold, out oat of them, with vegetable scoop, a number of pieces the size of an olive; outcome beetroot in the same way ...