... SALMON SALAD. Take the remains of cold cooked salmon, remove the skin and bone, and break up the fish into flakes. Pile it into a salad dish in the form of a pyramid and coat with mayonnaise sauce or salad dressing. Allow this to stand in a cool place ...

... ROMAINE SALAD. Choose young, fresh lettuces of the Romaine variety, and use the tender leaves only; wash these, shake them, dry in a. cloth, and then break them into shreds. Put these into a salad-bowl that has first been rubbed round with a clove of ...

... CONCERNING SALADS, The great principle in mixing salad ingredients is to be a prodigal, with oil and a miser with vinegar. For the ordinary lettuce salad it is important to wash Carefully and then thoroughly drain sad shake in a serviette so that it is ...

... OONCERNING SALADS, The great principle in mixing salad gradients is to be a prodigal with oil and a miser with vinegar. For the ordinary lettuce salad it is important to wash tarefully and then thoroughly drain sad shake in a serviette so that, it is ...

... SEAKALE SALAD. Potir into a deep pie•dish some cream and s little terra pn vinegar; cut the seakale into pieces, and place them in the :ream twelve hours before using; have some endive and lettuce prepared ready, 11141 put in a salad-bowl with the Beaks ...

... BANANA SALADS. Select large ripe bananas, one for each person, peel and place on a lettuce leaf. Cover with a good mayonnaise dressing, and sprinkle with English walnuts, chopped fine, and serve at once. Take six useuium-sized bananas, one gill of mayonnaise ...

... SOME SALADS. To me the sight of lettuces and cremes is more appetising than anything and it is al'aye with pleasure that I watch them beeJming more abundant and more moderate in price. Good as they are just plain, a made salad is still better in many ...

... ROMAINE SALAD. Choose young, fresh lettuces of the Romaine variety, and use the tender leaves only; wash these, shake them, dry Ina cloth, and then break them into shreds. Put these into a salad-bowl that has first been rubbed round with clove of garlic ...

... MIXED SALAD. For mixed salad choose a variety of salad vegetables, using • suitable proportion of each. Vegetables snob as finelyshredded endive or lettuce, spring onions thinly sliced, tomato peeled and cut into small pieces, shred beet, shred cucumber ...

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

... MIXED SALAD. For mixed salad choose a variety of salad vegetables, using a suitable pro. portion of each. Vegetables such as finelyshredded endive or lettuce, spring onions thinly sliced, tomato peeled and cut into small pieces, shred beet, shred cncunib ...

... Washing Salads. It is highly necessary to wash and wash again any vegetables that are to be eaten as salad. Lettuce, in particular, holds both dust and small insects in its many folds, and one cannot be too careful in preparing it for table. Spinach and ...