... SALMON SALAD. Take the remains of cold cooked salmon, remove the skin and bone, and break up the fish into flakes. Pile it into a salad dish in the form of a pyramid and coat with mayonnaise sauce or salad tlr,, , ,ing Allow this to stand in a cool place ...

... BANANA SALADS. Retest large ripe bananas, one for each i prison, pee: and efface on a leitwe leaf. Cover with a good mayonnaise dressing, and sprinkle with English walnuts, chopped fine, and serve at once. Take six nienium-sized bananas, one gill of mayoni ...

... CONCERNING SALADS. The great principle in mixing salad ingredients is to be a prodigai %ail oil and a miser with vinegar. For the ordinary lettuce salad it is important to wash carefully and then thoroughly drain and shake in a serviette so that it is ...

... SEAKALE SALAD. Pour into a deep pie-diab some °ream and • little tarragon vinegar ; cut the seakale into pieces, and place them in the cream' twelve hours before using; have some endive and lettuce prepared reedy, and put in • salsci-bowl with the seakale ...

... the vegetables for the salad being salted and peppered. Cold boiled asparagus furnishes the foundation for a variety of salads. It may be cut in inch lengths, arranged with boiled carrots, sliced thin, served with a plain salad dressing, and garnished ...

... SALMON SALAD. Take the remains of cold cooked salmon, remove the skin and bane, and break up the fish into flakes. Pile it into a salad dish in the form of • pyramid and coat with mayonnaise sauce or salad drawing. ♦lbw this to stand in a cool place for ...

... SALMON SALAD. Take the f mains of cooked salmon, remove the skin and bone, and break up the flab into sakes. I'lle it into a salad dish in the form of a pyramid and coal with mayonnaise sauna or salad dressing. Allow this to stand in a cool place for ...

... ROMAINE SALAD. Choose young, fresh lettuces of the Romaine variety. and use the tender leaves only; wash these, shake them, dry in a cloth, and then break them into shreds. Put these into a salad-bowl that has first been rubbed round with a clove of garlic ...

... WINTER SALADS. Delicious salads may be made in the winter time with celery, endive, beetroot, scraped horseradish, boiled potatoes, or whatever vegetable' are available at the time. Wash thoroughly bead of celery and another of endive, and dry well and ...

... SALADS RUSSE. For using up the remains of vegetables nothing is nicer than salade russe, which is also quite a smart dish, and one always appreciated by our Continental friends. Almost every kind of vegetable may be utilised—cold, of course. Cut up into ...

... Vagatakla Salad. Rub the yolks of two hard boiled eggs through a wire sieve, and stir into them gradually one tablespoonful each of cream, salad oil and lemon juice (or vinegar) and one teaspoonful each of made mustard and castor sugar, as .well as a ...

... As a Salad. . Sometimes grape fruit makes its appearance at the end of the meal, in the guise of a dainty fruit salad. Serve the pulp in its own skin, or in individual bowls, blended with muscatel grapes and cherries, sweetened and flavoured with a little ...