... BANANA. SALADS. Select large ripe bananas, one for each person, peel and riaee on a lettuce leaf. Cover with a good mayonnaise dressing, and wrinkle with English walnuts, cliopped'fine, and serve at once. Take six ineuium-sizeil bananas, one gill of ...

... SEAKALE SALAD. Pour into a deep pie-dish some eream end a little tarragon vinegar; cut the seakale into pieces, and place them in the cream twelve bourn before using; have some endive and lettuce prepared ready, and put in a salad-bowl with the seakals ...

... SALMON SALAD. Take the real ins of cold cooked salmoit, 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 dressing. Allow this to stand in a cool place ...

... SALADE BUSSE. 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 ...

... BANANA SALADS. Select large ripe bananas, one for each person, peel and place on a lettuce leaf. Cover with a good mayonnaise dressing, and sprinkle with English walnuts, chopped fine, and serve at once. Take six useuium-sized bananas, one gill of mayonnaise ...

... CONCERNING SALADS. The great principle in mixing salad ingredients is to be a prodigal ith 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 ...

... MIXED SALAD. For mixed salad choose a variety of salad vegetables, using • suitable proportion of each. Vegetables snob as finelyshredded endive or lettuce, spring onions thinly sliced, tomato peeled and cut into small pieces, shred beet, shred cucumber ...

... MIXED SALAD. For mixed salad choose a variety of salad vegetables, using • suitable pro- portion of each. Vegetablee snob as finelyshredded endive or lettuce, spring onions thinly sliced, tomato peeled and cut into small pieces, shred beet, shred cucumber ...

... SALMON SALAD. Take the remains of cold cooked 'saloon, remove the skin and bone, and break up the Gab into Sakes. 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 ...

... Dressing the Salad I (By Rosamund) illlllllllllllllllllllllllllllllllliilltnilllllllllllllllllllllllllllllllllllilllllil^ The combinations of salad ingredients are endless. There is always fresh way of making this appetising and healthful dish. Here are ...

... SALADE 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 ...

... SALMON SALAD. Take the remains of cold 000ked salmon, remove the skin and bent, and break up the into flakes. Pile it into a salad dish in the form of a pyramid and cost with mayonnaise sauce or salad dressing. Allow this to stand in a cool place for ...