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... CONCERNING SALADS, The great principle in mixing salad ingredients is to be a prodigal, with oil and a miser with vinegar. For the ordinary lettuce salad it is important to wash Carefully and then thoroughly drain sad shake in a serviette so that it is ...
... SALMON SALAD. Take the remains of cold (*.oiled ealmon, remove the skin and bone, and break up the flab into Oakes. Pile it into a salad diet in the form of • pyramid and coat with mayonnaise sauce or salad dressing. Allow this to stand in a cool place ...
... Assorted Salads (By Rosamund) ' Most people eat salads nowadays. Yet, as a rule varietv in salads is rare. Beetroot, tomato, hard-boiled egg, as garnishes to lettuce arid cucumber and watercress (al . having far wider season than tliey used to have) seem ...
... attractively. Serve cream. in C a W Salad.— Stew pound of cherries them u Wa with sugar taste. Put With af en l ' a gluss salad bowl, somp s ce apricots or peaches, and cr , n sllce d banana. Cover with whipped banp« Banana Salad—Slice ripe sliced into l ass ...
... SALMON SALAD. Take the remains of cold cooked salmon, remove the skin and bone, and break up the 6sh into flakes. Pile it into a salad dish in the form of a pyramid and coat with mayonnaise sauce or salad dressing. Allow this to stand in a cool place ...
... OONCERNING SALADS, The great principle in mixing salad gradients is to be a prodigal with oil and a miser with vinegar. For the ordinary lettuce salad it is important to wash tarefully and then thoroughly drain sad shake in a serviette so that, it is ...
... ROMAINE SALAD. Choose young, fresh lettuces of the Romaine variety, and use the tender leaves' only; wash these, shake them, dry ins cloth, and then break them into shreds. Put these into a salad-bowl that has first been rubbed round with a clove of garlic ...
... Salad Svggeatiosa. At this season of the year most of us when arranging our daily menu make ample provision for the cool salads which are alike pleasing to the eye. and attractive to the palate. Those who are happy enough to have salad vegetables growing ...
... SEAKALE SALAD. Potir into a deep pie•dish some cream and s little terra pn vinegar; cut the seakale into pieces, and place them in the :ream twelve hours before using; have some endive and lettuce prepared ready, 11141 put in a salad-bowl with the Beaks ...
... DELICIOUS SALADS AM MADE Thu HUTCHINGS' GOLD VINEGAR ...
... FRUID SALAD Roast Pheasant Pluck and clean a pheasant, afterwards washing it thoroughly. m a k e a stuffing of breadcrumbs, chopped parsley and thyme, seasoned with pepper and salt and mixed with a little milk. Stuff and tightly skewer; cook for an hour ...
... SOME SALADS. To me the sight of lettuces and cremes is more appetising than anything and it is al'aye with pleasure that I watch them beeJming more abundant and more moderate in price. Good as they are just plain, a made salad is still better in many ...