... SALADS. Salads make lovely light lunchesii the ingredients are carefully chosen from the point of view of food value. The ordinary English salad comprising lettuce, cress, beetroot, tomato, cucumber ...

... SALADS. Plant out frequently lettuce plants. using loosely-worked soil on the shady side of any other crop: taking care not to break the tap roots when lifting them from the seed beds. If the season is dry, watering after planting may be necessary, but ...

... ADDITIONS TO SALADS. Salads can be made fascinating and even quite exciting by using the lettuce, etc., as a foundation, and adding various other ingredients which happen to be in the larder. Almost anything in the way of fruit or vegetables can be put ...

... FISH SALAD. Use any kind of cooked flAi. Retnovc all bones, skin, or shell and cut into small pieces. Shred a lettuce finely. To do this, after the lettuce has been washed and dried, pile the leaves one on top of the other on the chopping board and. holding ...

... APPETISING SALADS. Salad everyone likes, and here are two you can serve:— POTATO SALAD. 2 lb. new potatoes. teaspoonful chopped spring onion. 1 dessertspoonful chopped parsley. gill salad oil. 1 tablespoonful vinegar. Pepper and salt. Small teaspoonful ...

... THE SUBSTANTIAL SALAD. THE BEST INVESTMENT FOR YOUR HOME Only 1/11 a week buys the Family Model! ! ! South 75, Telephone : ***** * * * * Doctors tell us of the splendid value of salads in purifying the blood and keeping the body healthy. In warm weather ...

... Conducted by The Cook. SALAD-AND SALADS. TWO FIRST AWARDS. Phcenix We are gratified at the interest which our readers have shown in our cookery articles by submitting suggestions and recipes during the past month. The judges have selected the ...

... FOR A COOKED ''SALAD. NEW steamer for vegetables is made so that an ovenware glass container rests on a stand, out of the watei in which it steams A bell-shaped lid covers the whole concern Cut up the vegetables and blend them before you put them in ...

... SALAD DOD IF you would serve your summer salads in the most up-to-date and inviting way. acquire one of those new capacious wooden bowls, the inside plain and polished and the underneath coloured You have serving spoons to match Or. if so preferred. your ...

... A Mixed Salad. Requirements—a few French leans, 2 carrots. 1 beetroot, 11b. potatoes, 1 bead of celery, a little mustard and cress, and 1 shallot. Cook everything carefully and separately in salted water, taking care not to over-cook. When the vegetables ...

... y wing thev sl 1.1 be graieil. Mix thoroughly . . with salad cream. garnish with sieved yolk ur egg and parsley. iis.iigii for salads do pour “Ver until jiit INIOrP oilwrtt•-• the will go—a salad be itzt 10 as it Is i to taste. Wash lotince fold water ...

... cress. Dressings. In making salad dressings. always use French vinegar with the oil—malt vinegar gives a disagreeable taste. Salads should not be too wet and oil and vinegar should not adhere to the leaves. Here Is a salad dressing that will keep for ...