SALAD
... SALAD 'Mitre' 9d & 1/3 Crosse & Blackwell 10id & 1/3 Heinz' bid SUMMER DRINKS Lemon Squash . lOid, 1/3 Cleo - r or Cloudy Orange Squash Lime Juice Cordial 1/1, 1/9 11d, 114 ...
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Your results for: salads
SALAD
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SALAD SERVER
... SALAD SERVER I. Slim ...
SALAD TI
... SALAD TI NO' is the time to give your household plenty of salad, as this dish is not on!y palatable amid easy to prepuce, butt it is healthful rue thing to remember is that all the ingredients must be washed theroughly. It is a gnat plan to break the ...
POTATO SALAD
... POTATO SALAD The golden rule is mix warm and eat cold. Steam tib. potatoes in their skins, peel and them into small dice. THt MINISTRY OF FO ...
VITAMIN ,SALAD
... ful of cream with sugar to ta Chill before serving. VITAMIN SALAD Qn a bed of raw cabb or lettuce leaves arrange piles Para ...
TOOTHSOME SALADS
... TOOTHSOME SALADS Promote Health and Please Palate. A lover of good living writes : The favourite salads in family are prepared with Grape-Nuts, according to your recipes. We regard them unapproachable. We are also fond of Grape- Nuts with cream as a breakfast ...
BARRACOUTA SALAD
... BARRACOUTA SALAD laspedients : I can barracouta. 4 tablespoons thick drng. I teaspoons of a %cu.:ester-Inm sauce, I tablespoon bottled table ‘AUCe. level teaspoon sugar, . 2 level teaspoon salt, pinch of pepper. I I, teaspoons vinegar, a finely chopped ...
SHRIMP SALADS
... SHRIMP SALADS. tin a bed of arrange a Islip of ,Sato mixed with a pint of shrimps. Garnish with a few whole shrimps and surround with of hard-holled egg and emumber. rover lixttly with eIIPIO4. ...
SUMMER FISH SALAD
... SUMMER FISH SALAD Ingredients: 1 lb. fillet of white fish, 1 lettuce, 4 oz. grated carrot. 34 P* n salad dressing. 1 level tablespoon chopped pickle, some cold cooked potatoes, 4 oz. tomatoes. Method : Remove any skin and bone from the fish, cut into ...
Rao CABBAGE SALAD
... prevent them Serve in small dishes with grated 1 if liked. (Sufficient for two pers REO CABBAGE SALAD Wash a small red cabbage, shred it very finely. Leave to for two or three hours im a little le juice and water, or some very \ wine vinegar. Drain. Cut ...
MAYONNAISE FON SALADS
... MAYONNAISE FON SALADS 1 breskfasteupful of earrot water. i oz. flour. 1 teaspoonful made mustard, pepper, } oz. fat, teaspoonful salt, 3 teaspoon , .ful vinegar. Melt the fat, add the flour, salt and and blend smoothly. Add the carrot water gradually ...