... SALADS 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 ...

... Vagatakla Salad. Rub the yolks of two hard boiled eggs through a wire sieve, and stir into them gradually one tablespoonful each of cream, salad oil and lemon juice (or vinegar) and one teaspoonful each of made mustard and castor sugar, as .well as a ...

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

... mixture the centre of some lettuce leaves, and serve with Mayonnaise dressing. Orange Salad, Have ready this salad two or three oranges, teaspoonful castor sugar, one of salad oil, a tablespoonful of vinegar, and little tarragon vinegar. Salt and pepper. First ...

... many months ahead when aiming to keep up a succession of health-giving salads or other vegetables, so 1 have sown one or two rows of endive. This makes a grand ingredient for the salad bowl when lettuce is in short supply. The variety of endive I grow Is ...

... BANANA SALADS. Relect large ripe bananas, for 46th p,raon, peel arid a lefttwe Cover with a Goon mayonnaise dress.mg, and sprinkle with English walnuts, chopped fine, and serve at once. Take six menium-sired bananas, one gill of mayonnaise sauce, watercress ...

... CONCERNING SALADS. in The great principle m iring salad is gredients 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 sod shake in a serviette so that it ...

... SEAKALE SALAD. Pour into a deep pie-dish some °regal and a little turmoil vinegar; cut the seakale into pieces, and place them in the cream twelve hours before using ; have some endive and lettuce prepared ready, and put in a salad-bowl with the seakale ...

... 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 ...

... SALADE BUSSE. For using up the remains of vegetables nothing is nioer than salade rues*, which is also quite a smart dish, and one always appreciated by our Continental friends. Almost every kind of vegetable may be ntilised--cold, of course. Cut up into ...

... BANANA SALADS. Select large rape bananas, one for each person, peel and place on a lettuce leaf. Cover with • good mayonnaise dressing, and sprinkle with English walnuts, oltoped fine, and serve at once. Take vi z menium-sized bananas, one gill of mayonnaise ...