... WINTER SALADS. It is possible to make very appetising salads out of cold cooked vegetables, such as beetroot and celery, with a good dressing: haricot beans, cauliflower, cabbage, carrots, and turnips —all these can be pressed into service. Salads should ...

... DAINTY SALAD. A criq, appetising salad, daintily served, adds mach to any meal. Below we give a variety of salads, all of which are wholesome and easily prepared: - - CELIa SALAD.—Cut celery into pieces an inch and aka( long, and throw into lee water ...

... is cold, break it up into small sprigs. Put the cauliflower in your salad-bowl with a few capers, some chopped parsley, a few cloves and peppercorn. and a little thyme. Make your salad. dressing of olive oil and lemon-juitie flavoured with celery salt ...

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

... FLEMISH SALAD. There is a Flemislt salad which is somewhat of • novelty in this country. To sliced, cooked potatoes, sprinkled with salt and pepper, a few spoonfuls of oil and strong gravy—the gravy of toast beef--are added. To this is added h° cooked ...

... CONCERNING SALADS. The great principle in mixing salad inzrel dients is to be a prodigal with oil and a MiNT with vinegar. For the ordinary lettuce salad it is important to w ash carefully and tbm thoroughly drain and shake in a serviette • that it is ...

... POTATO SALAD. Sere is no reason in the world, says Vanity rein why people should give cold potatoes, served quite plainly, at a picnic; for nothing is nicer, even the luncheon-table, than cold meat with • potato salad. Rather thick slims of the petato ...

... s well together, then work in two tablespoonfuls of salad oil, one of French vinegar, and a dessertspoonful of anchovy essence. Mix carefully with the vegetables, pile high in the centre in a salad-bowl, ornament with chopped eggs arranged in stripes ...

... SOME APPETISING SALADS. Tomato Salad a Is Creme.--Six tomatoes, one half-cupful of cream, one half-cupful of mayonnaise, one lettuce head, and a little chopped tarragon. Scald the tomatoes in bolting water and remove the skins. Cut into quarters, remove ...

... WHEN WASHING SALADS. Apart from it. use for cookery purpose', net provides a most satisfactory method of washing salads. The leaves should be picket) over and put in the bag, which should then be placed in • large basin in which has been shaken a small ...

... TASTY FRUIT SALADS. CURRANT AND RABPDERRY.—Put an equal quantity of .soh, making rather more than a pint, UM* a basin with two *upon of sifted auger, a little powdered cinnamon, and a quarter of a pint of cream poured over all. _ - PINZAPPLZ.-ag half ...

... SOME DAINTY SALADS. drosuro medium-shed tomatoes and chill them as the lee. out s little of the top and serve the tomatoes on lettoos leaves. Pour over the top of $ Megan teaspoonful of the following dreulngt Best the of two eggs light, add one-half ...