... CRAB SALAD Take good-sized crab, four or firo tom*' toes, mustard and cress, lettuce, majoansvse dressing, salt, pepper. Scald ilia tomatoes, remove the skins, and cut them into •Ikes; remove the meat from the crab, chop it finely, and mil it with the ...

... potatoes. Chop a -malmad of celery and a few epring onions. Put plenty of salad oil and emall quantity of vinegar, and, if liked, & dash of mustard. NORWBGIAN SaLAD.—Make a Spanish salad {the first recipe), then add a tablespoonful of ecream, a sliced apple ...

... POTATO SALAD Select small potatoes, which are aal nearly msaly large ones, and bail them in tbeir jackets. When daM peel and slice, while still hot, aeaasn with salt and pepper and grated onion, and poor osar them encash to coat each slice when stirred ...

... PREPARING SALADS The secret preparing saiad leave the lettuce, cress. 6:1-. pt.-rfeciiy crisp and fresh, well washed picked, and dried Lettuce should washed water which a little powdered borax hae lieer. added. and shaken cloth, and left till the moisture ...

... SERVING THE SALAD. A salad, however composed, should always b. refreshing, and daintily served. All green vegetables should be voung and crisp; wash them in cold water, drain hair sieve, and then toss them in a clean towel, to remove all moisture. Never ...

... dressings, » cold place until required. ngil yr vinaigrette dressings are gener salads served with a roast, or nd mayonnaise or egg dressinge sh, or heavier salads. the best oil for salad dressingl, Il quantities at a time, as it is come rancid, especially in ...

... ANCHOVY SALAD Prepare acme flUato a( andtertea, ant ana hard-heflad egg into gear. ton, and ahap two ethera neareely, keeping the yolk and white aepenatoj ass; sprinkle with ail and einagar, arrange toe atripa Ulata of aneboriaa ia lattice-work the top ...

... CRAB SALAD. Take a good-sized crab, four or five tomintoes, mustard and cress, a lettuce, mayonnaise dressing, salt, pepper. Scald the tomatoes, remove the skins, and cut them inte slicds ; remove the meat from the crab, cbm'it finely, and mix it with ...

... SERVING THE SALAD. A salad, however composed, should always he refreshing, and daintily served. All green vegetables should be young and crisp; wash them in cold water, drain hair sieve, and then toss them in clean towel, to remove all moisture. Xever ...

... CHICKEN SALAD ft cold (cooked) fowl, and col lbs mefti into stripe. Wash two Isttoess, dir cloth. Pot lattncs into salad-bowl, season with salt and peppsr, poor oil mayonnaias otsp, and gsrnish with Ihs best portions of the lettuces, sobs radishes, esuurs ...

... ANCHOVY SALAD Prepare aome filiate of eaeberiee, cat one hud-boiled egg late quarters, end chop two oSm ooereely, keeping the yolk and white eepuete; arrange uttle glase diehee in e salad-bowl, eeneon with rod pepper, chopped tamfnn, and cherril, sprinkle ...

... potato SALAD S- lecl »* ia‘*i putslo- s. wi.'ch arc not r uirly a’v '.irqo and boil : Ir.nn their jack- > Wlmn clone I perl aml slice, s!il! hot, aeaaoe •' wtt ?: ...