... Winter Salads (By Rosamund) y ».;b-..ti planning the week's meals, it would | certainly appear, by results, to'be much harder to think appropriate winter salads than such a vegetable boiled potatoes! Salads are almost particularly the dish iv which o ...

... SALMON SALAD. Take the remains of cold 000ked salmon, remove the skin and bent, and break up the into flakes. Pile it into a salad dish in the form of a pyramid and cost with mayonnaise sauce or salad dressing. Allow this to stand in a cool place for ...

... 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 ...

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

... CONCERNING SALADS. The great principle in mixing salad ingredients is to be a prodigal ith 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 ...

... SALMON SALAD. Take the remains of cold cooked 'saloon, remove the skin and bone, and break up the Gab into Sakes. 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 ...

... SALMON SALAD. Take the remains of cold cooked salmon, remove the skin and bone, and break up the 6sh 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 ...

... 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 ...

... 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 ...

... SELKALE SALAD. Pour into a deep vie-dash some areas ands little tarrawn vinegar; cut the oeskale into pieces, and place them in the cream twelve boors before using; have some endive sad lettuce prepared ready, and put in a salattbowl with the seakala ...

... SELKALE SALAD. Pour into a deep pie-dish some cream and a little tarragon vinegar; cud the seakale into pieces, and place them in the cream twelve hours before using; lime some endive and lettuce prepared reedy, and put in a salad-bowl with the seakale ...

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