... Some New Salads. . Anent the fashionable craze for strange fruit salads, a writer in Bad Housekeeping, and another in the Laziest Home Journal, have given the following recipes which they swear they have tried, and yet lived to give to the world: Sausage ...

... blsfsig material and dressing or Beryl/rig salads For the nert blare° months at least, more salad and lees meat should be the slogan of the progressive caterer, and be sure to select the salads suited to the different lama- Mons, something light and .crisp for ...

... SALAD! CEYLON TEA. When you feel warm a small piece of lemon will add to the flavor. Lead Packets only. 25e, 30e, 40c, 50c, and 60c per lb. At all Grocers. PROVOST & ALLARD. Wholesale Agents. ...

... RECIPES ••-•-•-• PEAR SALAD - - For pear salad select very ripe, rich Savored fruit. core end cot in thin slices. Mix with one third the quantity of sliced bnnansa, one-fourth its much broken English walnut meats and enough ...

... A FINS SALAD. Cook the roe f a shad half 3n cmioh anti a bit of Irty leaf in salto.l. acidulated water twenty minute , . Le• the water bubble but gently no one 44 the mtntrepitn t the menittraa , I lie 1.0 broken dnrim; •onoking. Let eonl in the. water ...

... favorite with salad lovers. Crawfish to Favor. Crawfish are among the September shellfish. They are used by professional chefs and at the hotels and restaurants largely as a decoration for dishes and salads, hut they make a delightful salad in themselves ...

... Apple and Chestnut Salad. 801 l one pint of French chestnuts until tender, and chop them with tart apples enough to make two cupfuls. Marinade with vinegar, and serve on lettuce leaves with mayonnaise dressing. One cupful of chopped celery gives little ...

... Piquant Salad Dressing. lingredkinue—Two teaspoonfuls sugar, one-half teaspoon eal,,k, sweet red pepper, three tablespoons olive oil, five tablespoons N:aegar. Mod—Seed and grind pepper 'through food chopper. Add to sugar oil and salt, and rub to a smooth ...

... RIPE TOMATO SALAD. One peck of solid ripe tomatoes, two cuptuls of brown sugar, one-half Cupful of salt, one cupful of chopped celery, one cupful of chopped horseradish, one cupful of chopped onion. one-half tupiul of celery seed, onehalf cupful of mustard ...

... GRAPE' MUTT SALAD. th.• shells and take each sectinn of grape fruit out of the thick inner akin without bromide*. Marinate In >Tench dreaving and serve on lettuce leaves with a Maraschino cherry on top. PINEAPPLE AND MARSHMALLOW ...

... Quality ef Salads. We cannot control OR inurketA uor the expenses created by war, but we can control the quality of SALADA: that in why Wm always unequalled in the cup. Brown Label 35c, Blue Label 45c, Bed Label and Gold Label 1 65 c a pound. • That ...

... Pfixned Fruit .Salad. - - Prepare equal portions of orange and grape fruit, one cupful of by removing seeds and fibres. Add to it a cupful of canned pineapple cut in small pieces. Mix them. us4ng the juices for a dressing with enough sugar to sweeten ...