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... SALAD DRESSING Melt • pitce of butter the size of two walnuts (about one ounce) and stir in one tablespoonful of flour, addins. if required, more batter to moisten it thoroughly. Stir and cook for a few minutes. add a teacupful of good vinegar, and stir ...
... FRUIT SALAD Choice Quali►y 1/6 per large Ha AND WAT PASTES' Ste. & rid. Per far. the ...
... FRUIT SALAD Picnic Size 7d. per tin. ...
... VEGETABLES AND SALADS. Those who hate uu frame can now sow their marrows and ridge cucumbers directly our of doors, and I advise sowing them both in this way. Take out stations two feet square and one foot deep and fill them up with tightly packed manure ...
... FRUIT SALAD L arge Fancy • per tin. Small Tins. ...
... 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 each of dry mus. tard sad salt ...
... PEA SALADS Cold, left-over peas make a delightful addition to summer salads, especially when blended with young carrots cut into small dice before being 'cooked. Mayonnaise dressing is the °Direct thing to use with vegetable salads. To make a Salade Rune ...
... FRUIT SALAD, Tall Tins. 1/- per Tin. ...
... SALAD TIME. There is art art in salad-making. To achieve a successful salad the ingredients must always be of the best, and as fresh as possible. Lettuce, or other greets stuff, should be thoroughly washed in salt water, and handled as little ea possible ...
... SUMMER SALADS. Salads are • welcome addition to the bill of fare at any time, hut during the summer they are especially relished. The system requires just such cooling tonics. They arc inexpensive, and those requiring little work in their preparation ...
... FRUIT SALAD TIN. LARGE SIZE, 1 /4 TALL TINS, 9d. Cream 4id. per tin SALMON Canadian Red. 9 1 / 2 d. per lb. flat tin DIVIDEND 1/2 In the £ ...
... LOG SALAD Cut six carTamiceieir,gs in halves lenstnways. Remove the yolks and put in • basil, or mortar with three skinned and boned. Pound nett, adding an ounce of butter by degrees. Season with • pinch of cayenne, and rub all through • sieve. Then fill ...