... Salad Days Health Salad 1 Mince enough raw cauliflower to fill 2 breakfastcups and mix with 1 cupful of raw shelled peas and 1 of salad cream. Serve surrounded by cold cooked beans dressed I with the same cream. Piquant Dressing Boil for 10 minutes 2 ...

... FEBRUARY SALADS BA I AVIAN SALAD I Batavian endive; French dressing; 1 shallot (if obtainable); I tablespoonful chopped Heart of celery; parsley or chervil. Wash endive thoroughly in several waters and dry in a cloth. Chop shallot and celery finely and ...

... ^l/ ^m,m m 4i vAA ^7 Salads, as I have explained before, can be divided into three groups: hors d'œuvre salads, plain green, and complicated mixtures of the American type. I shall begin with: HORS D'CEUVRE SALADS Baked Potato Salad Floury potatoes. Vegetable ...

... at once. The dressing of this plain salad must be done at the last minute only, by the hostess herself at the dinner table. Now for some exciting salads. June Salad Cooked green peas. Cos lettuce, tomatoes. Heinz salad cream, chopped parsley. Prepare the ...

... garnishing of dishes, salads stand out as the most potent decorators of the dinner table. As cold menus are naturally more popular in the summer than in the winter, it is ob vious that the opportunities for serving a variety of salads is greater at this ...

... Put into the salad bowl, add the beteroot and dress with the plain dressing, into which some people put a little French mustard. Salade d'Hiver One head of celery. Half a cooked beetroot. Two handfuls of green salad Batavia or corn salad or watercress ...

... Heinz Salad Cream. Summer Salad Wash and dry the lettuce leaves, breaking them into small pieces. Put these in the salad bowl with about the same quantity of cold cooked peas. Dust with salt and pepper and hand separately Heinz Mayonnaise. Salade Mimosa ...

... SARDINE SALAD Bone, skin and chop the contents of one tin of sardines; mix it with ½ cupful of tomato pulp and a few drops of lemon juice (vinegar may be used as a substitute). Then add some salt and pepper to taste, and serve with fresh crisp lettuce ...

... clove, mix with 1 dessertspoonful of chopped chives and 1 of tomato purée; add salad cream to taste and stir well into the vegetables. Serve on a bed of lettuce leaves. SEA SALAD Bone, skin and flake any white (cooked) fish, enough to fill two breakfast cups ...

... Poulet Saute Paysanne (Continued from page 71) herbs and pour on the egg and milk binding, stir well but do not let it boil. Salade d'oranges Oranges, pistachio nuts. Rum, castor sugar. Peel the oranges carefully and scrape away all the white pith. Now cut ...

... stewed rhubarb. APRIL SALAD 1 lb. young carrots; 1 lettuce; 3 or 4 handfuls of young dandelion leaves; small bunch radishes; 2 tablespoonfuls chopped fresh mint; home-made salad dressing. Arrange the lettuce leaves in the salad bowl. Put the dandelion ...

... chopped onion and sweet chutney, salt and pepper (d) Flaked cooked fish and anchovy sauce, salt apd pepper. CORN SALAD Big salad bowl of corn salad with diced beetroot and finely-cut celery or celeriac sticks. Dress with vinegar, pepper, salt and sugar to ...