... BEETROOT SALAD Slice two or three boiled beetioots (they ■mist have been boiled as to beep their bright red colour, or the salad will look most unappetising), and place in a salad bowl with some sliced celery and a few capers Garnish with one or two ...

... in a salad bowl and sprinkle over salad oil and vinegar. This particularly good with cold meat. . GREEN PEA SOUP. Stew one quart, of shelled peas in two quarts vegetable stock, a clove garlic, a sprig cf mint and a pinch of sugar. Remove a teacupful the ...

... EGG SALAD Remove the shells from some hard-boiled egg*, and cut them into halves, laing care not to break the whites. Take out the yelks and pound them, finely mix with chopped water-cress, season taste, and replace in the white halves. Arrange those ...

... FISH SALAD. Flake some cooked fish into a salad bowl. Arrange n border of beetroot, a few pieces of shredded lettuce and n sprinkling of chopped onions. Garnish with sliced tomatoes and hardboiled eggs cut in rings. Serve with cheese lMicuitA, rolls g ...

... SPANISH SALAD. French beans or scarlet runners. 3 tomatoes, drofc*ing. Put the beans into the centre of the bowl, and P° ur L good dressing, tjarr.ish th«> he«n? with the tomatoes cut in sliocs, arranged in a circle, one over lapping the other. ...

... EASTER SALADINGS. Don’t forget to sow a good supply of mustard and cress round about Easter, being quick growing it will come in during the holidays and be exceedingly useful. A point often forgotten is to sow the cress two or three days before the mustard ...

... Danger in Salads. Fresh salads are valuable foods. They are rich in vitamins. But they ought to. be carefully waßbed. *they carrg the germ of that horrible disease. actin*mycosis, which attacks human being. as well as cattle. Vegetables grown in small ...

... CUCUMBER SALAD. Cut up the cucumber into slice* no thicker than thin paper, add one two spring onion* very finely sliced, and place all in glass dish. Take three tablespoonsful each oil and vinegar, and place in cup; season with salt, pepper, and a dash ...

... over the dressing when ready to serve. CAULIFLOWER SALAD. One cauliflower, beetroot, tomatoes, salad dressing. Boil the cauliflower, and when cold divide it into small pieces. Arrange these in a salad bowl, pour over the dressing, and decorate with sliced ...

... SHRIMP SALAD. Two dozen thrimpr. one Icaeupfiil of whole rice, one teaspoonful of anchovy enence, little mustard and cress, one lettuce. Imk out about nine of the largest shrimps, then shell the others; put the shells into, saucepan, cover with boding ...

... SALAD DRESSING Take two eggs, separate yolks from' whites. Beat the yolks slightly, add to' them two tablespoonfuls salad oil, one' teaspoonful each of dry mustard and salt, one teasp.rxmful castor sugar, and one teacupful of milk. Stir together, then ...

... SUMMER SALAD. 1 large lettuce, 1 head endive, mustard and cress, watercress, 2 spring onions, 2 tomatoes, 2 hard-boiled eggs. Shred the onions, lettuce, endive, tomatoes, and cress and place in a salad bowl with the dressing. Decorate with slices of egg ...