... addition to salad. Sometimes it is better to draw the leaves of the raw vegetable through the dressing instead of pouring it over. Any salad that is to be built up, such, for instance, as shrimp salad, must be treated in this way. If a salad is dressed ...

... man. At present, in Paris, salade is the touch between two affinities. Will you come and eat salade with me? is modern Parisian for Will you kke pot-luck with me? or Will you dine with sue? as the ;ase may be. The salad is eitber the too dread- ...

... going from one bouse to annthnr. eating and drinking everything from claret n-«i» and chocolate to salted almonds and chicken salad. Young men are scarce ia Washington, and with ready wit and a good dress-wit my in society ...

... 'fraid he'. have to give up 'ficiatin' at weddin w for & He d just about got to a point, be said, where tlt( sight of chicluw salad turned his stumin-ck lastpatheot-herday what k&s unju crimination, and he said 'twas tb3 roast th i~>.hl* gives wine when it's ...

... be found a most enjoyable, menu for an informal supper party of say about a dozen:- Miniature Lobster Salads.—These are served in white cases, the salad cut very fine indeed, a nice piece of lobster put in each, and a little mayon- naise very smoothly on ...

... time, how. ever, before there will be a bite of grass for a cow, while the turnip-tops in healthy districts will be wanted as salad for the youug lambs. Fat stock is without any alteration, but thii beasts and sheep still come in in ominous super* abundance ...

... spoonfuls of oil. Pour over the salad and serve. DANDELION SALAD,—Procure a quart of fresh, white dandelions. Pare the roots a.nd stale leaves, then wash thoroughly in two different waters; drain nicely on a cloth, and place in a salad bowl. Dilute a pinch of ...

... and have a procession of the others according to size. POTATO SALAD.—Cut up a. pint of boiled potatoes while hot, mix half a teaspoonful each of chopped onion and parsley, put all in a salad- bowl make a dressing of vinegar, oil, pepper, and salt, pour ...

... Thursday, Friday, Saturday 7d. 1 0 Sardines, per tin ■ 2 0 Anchovies ••• 1 0 Fresh Salmon, in tins •■• q 9 Fresh Lobsters, for Salads, per ••• g Ditto ditto ••• per dozen ? per tin 0 Oysters MUSTARD. s. d. Good quality, for kitchen use and medicinal pur- noses ...

... the whole outer surface with a stiff salad dressing, made by scald- ingflour mustard, and mixing two tablespoonfuls of this with the yolks of two hard boiled eggs, tablespoonful of melted butter, or as much salad oil, and a very little cayenne pepper ...

... suitable for salads. They should be well flavoured with any favourite sweet herb, snch as basil, etc., and if possible some chopped fillets of anchovies in brine. This spsci&l combination produces a pecu- liarly pleasing result. Writing of salads, in these ...

... ^mssures, lues- o Sardines, per tin 7d. 1 0 Anchovies Fresh Salmon, m tins ■ 2 1 0 Brunswick, m tins J- 0 Fresh Lobsters, for Salads, per tin g q 1 0 10 Ditto ditto ei.dozen 9 0 per tin 12 Oysters MUSTARD. s. d. Good quality, for kitchen use and medicinal ...