... SALADS Arrangements should be made at once for obtaining supplies of salads throughout the summer months. For earliest use Carter’s Crimson Ball Beet, All the Year Round Lettuce, and Mixed Olive Shaped Radish, are all quick growing varieties, whilst for ...

... | When Serving Salads | Serving Salads [ = ...

... RUSSIAN SALAD. This is composed of cooked carrots, beetroot, parsnip, either punched or scooped in nhqfca. or merely out in neatly-formed squares or ob ODFI; to these add common ghorkima also cut, a few capers, some scraped horsera ish, lobster, or prawns ...

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

... WINTER SALADS. It is possible to make very appetising salads out of cold cooked vegetables, such as beetroot and celery, with a good dressing; haricot beaus, cauliffower, cabbage, carrots, and turnips —all these can be pressed into service. Salads should ...

... WINTER SALADS Grape-fruit salud is an excellent one, the fruit being peeled and sliced and then left to mariner in oil and vinegar. To the slices are then added elumd waluuts and hazel nuts, minced une oo applo—as unr?- as possible—minced raw celery, ...

... FLEMISH SALAD. There is a Flemish salad which is somewhat of @ novelty in this conntry. To sliced, cooked potatoes, sprinkled with salt and pepper, a few spoonfuls of oil and sirong gravy—the gravy of roast beef—are added. To l.gll i ud-lml{'ho ped cooked ...

... — Thoroughly wash the watereress in strong salt and water. Place it in a salad-bowl alternately with thin slices of appie. Grind over the top some mixed nuts, and make your salad -dreming ac follows: To the yolks of two eggs beaten very stff add two t ...

... VEGETABLE SALADS. Considering the fact that salads consist of the green part of the vegetables, of leaves, and of stalks, one would not expect them to be of any great value from a nutritional standpoint. This i true, for such greens as a rule contain ...

... foundation for a variety of salads. It may be cut in inch lenzths, arranged with boiled earrots, sliced thin, seoved with a plaim salad deessing, and garoished witu slices of hard-hoiled eggs. Lettuce is served with any salad d- -sing, and also used with ...

... SALUE OF SALAD OIIL. We seldom realise the wonderful properties of salad oil, says Mrs. Orman Cooper. It is A most useful kitchen physic. In that most distressing and sudden malady, crovp, a teaspoonful of salad oil mixed with another of vinegar works ...

... TASTY FRUIT SALADS. CURRANT AND Raspßerry.—Put an equal quantity of each, making rather more than a pint, into a basin with two ounces of sifted sugar, a little powdered cinnamon, and a quaiter of a pint of eream poured over all. PINEAPPLE.—C'ut half ...