... SALADS. These will require close attention from the present time throughout the winter. Salads should be grown extensively to allow for kiss from damping. The varieties should be as numerous as possible. the object being to supply the house with as many ...

... SALAD HINTS. fresh green stuffs only. Wash them thoroughly, leave in cold water for an hour, drain well in a salad basket, and shake th ,, basket well to dry. If you haven't a salad basket, drain in a colander, then place the salad in a clean cloth and ...

... SALADS IN SEASON. Spanish Salad.—Cut two peeled compliers into thin shces and sprinkle with salt. Leave for half an hour and then drain off the water, if any. Chop up a good wise Spanish onion finely, sprinkle with salt, and drain. Place the cucumber ...

... PREPARING SALADS. The secret of preparing salad is to have the lettuce, cress, &c.. perfectly crisp and fresh, well washed, picked, and dried. Lettuce should be washed in water to which a little powdered borax has been added, drained and shaken in a clo:h ...

... SALAD DRESSING A salad dressing that, if bottled, will keep for some time. is made as follows: Take two eggs. separate yolks from whites. Beat the yolks slightly, add to them two tablespoonfuls salad oil, one teaspoonful eah of dry mustard and salt, one ...

... CAULIFLOWER SALAD. The cauliflower should be boiled in the ordinary way, and divided into pieces. Arrange the pieces in a salad bowl. Pour over some mayonnaise sauce just before serving, sprinkle with a little chopped parsley_, chervil, and tarragon, ...

... SALAD DRESSING. Place in a cup a good sprinkling of white pepper, a saltspoonful of salt, a tablespoonful of strained lemon juice, and 2 tablespoonfuls of orange juice. Add 3 large tablespoonfuls of orange juice while stirring with a wooden spoon, being ...

... ORIIINTER SALADS. Lettuce and Cherry Ilated.--Wech ani shred a lettuce, dress sparingly with vinegar and olive oil, and place in a salad bowl. Stone half-pound of bottled cherries, arrange the fruit on the lettuce and pour over .t some Mayonnaise sauce ...

... liqueur adds very much to the flavour of thi: salad. When ready to serve, decorate wit:. tiny strips of angelica and pipe over the top o: the salad with whipped cream flavoured with grated orange peel and sugar. ...

... SALAD JAPONNAIS. laperwrip.-2 of to-morrow's salad wises planning s mesa. Yea will be as to if yea save a pieces of are cut squares- wanarter of a crisp lettoce balms, a thick plain cream being poured WU' iagredients at the last moment se • dressing. ...

... sometimes used, the vegetables foe the salad being milted and peppered. Cold boiled asparagus furnishes the fousdatioa for • variety of salads. It may be cui in Beegths, arranged with boned carrots, sliced thim with • plain salad drama& sad garnished of hard-boned ...

... SARDINIA SALAD. Take some cold cooked fish, haddock will do, free it from skin and bone, and flake it. Place a layer of this in a dish and sprinkle it over with minced gherkins and a few bruised capers, arrange on this a layer of shoed German sausage ...