... SALADS AND SALAD DRESSINC. Salads.—Too often odds and ends of vegetables are left in the larder to waste. For instance, there may be a potato, a few green peas, and part of a stick or celery—not much when taken separately, but if the potato is cut into ...

... SALAD AND SALAD DRESSING& By MovRA. Waste not, want not, is the motto of the careful housewife. She utilises odds and ends of vegetables for making salads, cutting up the potatoes into tiny cubes, mixing with those green peas which were left over from ...

... EASTER SALAD. Ingredients: 11b. boiled or tinned salmon, 1 large lettuce, 1 endive, half a cucumber, half-pound tomatoes, Chives, Salad dressing. Method: Cut the lettuce, endive and chives into small pieces and arrange a layer in the bottom of a salad bowl ...

... FRUID SALAD Roast Pheasant Pluck and clean a pheasant, afterwards washing it thoroughly. m a k e a stuffing of breadcrumbs, chopped parsley and thyme, seasoned with pepper and salt and mixed with a little milk. Stuff and tightly skewer; cook for an hour ...

... Tomato Salad. Skin and slice some large titinat- Take the contents of a small tilt unsweetened condensed milk, sprit: in a very little salt, pepper and sit; to taste, then slowly stir in tablespoonful of vinegar and mix Put a layer of sliced tomatoes ...

... SERVING THE SALAD. A salad, however composed, should always be refreshing, and daintily served. All green vegetables should be young and crisp; wash them in cold water, drain on a hair sieve, and then toss them in a clean towel, to remove all moisture ...

... POTATO SALAD. salad vs better for being prepared • hours before required. Cut rather entail, conked potatoes into thin slices, add a very small chopped onion, sprinkle pepper and salt Add to one cupful of thick sour milk • tahlpoonful of tincgar and ...

... AN APPETISING SALAD An apple for each person k provided, and the core is scooped completely nut. A mixture of appls. cooked green peae. little pieces of cucumber, chopped nut, and skintsd grapea covered with a cream. salt. and pepper. is put into the ...

... RADISH SALAD. Scrape, but not peel the radishes ; then slice them, hut not too thinly, and mix with two finely-chopped spring onions. Take some leaves of mustard and cress, and sprinkle over the onions and radishes. Serve with salad dressing. ...

... CRAB SALAD. Take a good-sizod crab. four or five tomatoes, mustard and cress, a lettuce, !wont aise dressing, salt, pepper. Scald the tomatoes, remove the skins, and cut them into slices; remove the meat. from the crab, chop it finely, and mix it with ...

... TO MARE SALAD DRESSING. Put a tablespoonful each of sugar, oil, and ealt into a ttatiin with a full dessertspoonful of mustard, and stir together until perfectly smooth: then work in the well-beaten yolks of three a. gill of vinegar, and, last of all ...

... SALAD/DRESSINGS. By MOYRA. A good salad dressing is not difficult to make but it requires a certain amount of patience and care in the mixing. My own particular recipe is to take the yolk of a hard-boiled egg, and smoothly to mash it with a wooden spoon ...