... POTATO SALAD VEGETABLE SALAD HEINZ ...

... SALADS, AND A SALAD • Two yolks of egp, I gill olive oil, I dessertspoonful path of 'salt vinegar and tarragon, tenspoaufu, made must :rd and of salt, pinch of and of salt, sugar, mnstari in n basin; add egg yolk , . and 'nix well ; the oil very slowly ...

... Salad ...

... SALADS. Salads aro not a rule appreciate-1 this country, as the following wilt show. Last summer I had an abundance of lettuces in my libtlo border, and offered a couple of nice heads to a neighbour, who refused them with the remark that, bad as things ...

... Salad ...

... SALAD ...

... Salad ...

... SALADS If fully realised the health value of salads w© would never let day pass without serving them least at on© (neal. There secret in salad making; with a little ini agin at ion, can mak© a big variety piquant salads from our ordinary, everyday vegetables ...

... qualities, which the salad combination is intended b*i-a K .\ little lemon-juice is needed with almost every fresh fruit salad if only td bring out individual flavours, but this requires lime effect its purpose properly; thus fruit salad is not a thing to ...

... SUMMER SALADS Veal and Chicken Salad Lettuce, tomato and a little peice of meat become monotonous. If your family have ever said, “If I see another piece of lettuce I'll scream,” add variety to your summer salads and win their praise ! (Serving four) ...

... VITAMIN SALAD. Tako two cupfuls of cooked French beans, one cupful of cooked peas, and half-a-pound of cooked potatoes. Put them, thinly sliced, into • salad bowl, with one cupful of grated carrot and three peeled and sliced tomatoes arranged over the ...

... SALADE RUSSE. For using up the remains of vegetables nothing is nicer than salade russe, which is also quite a smart dish, and one always appreciated by our Continental friends. Almost every kind of vegetable may be utilised—cold, of course. Cut up into ...