... and back. Help yourself to some bay rum, g R.: Mr Tavlor, do you use a fixative oil or anvthing « T: Just a little French salad dressing. Look old boy, you're in the way of the camera boys. How's this for an angle, boys? O.XK.? Shoot. Thanks. Try a lithle ...

... continued well into September. They had little appetite for pork, lamb or mutton, imported or otherwise. The demand was for salads. . amb crop from the DYy now ine recor hills poured down the valleys into the auction marts to aggravate the situation still ...

... BASSO OLIVE OlL.—Guaranteed pure. In bottles from . 1/11 and tins. Ask fln‘ grocer also for SASSO SUPERIOR SALAD CREAM or MAYONNAISE. Cookery bhook free from GUY LEONARD & CO. LTD. 8 Carlisle Street, London, W.l, v ...

... British Railways have come fairly low 1n my regard, especially when one has to pay expensive prices for the unenterprising ham salad buffet meal, served with none too great a &nce. but last week I felt quite an affection towards the railways on a visit to ...

... unsaturated fatty acids, is substituted, being used for all cooking purposes; for making cakes and biscuits, for dressing salads, for grilling and frying and roasting, for making sauces. Dairy products are forbidden, butter, cheese, milk and cream. The ...

... these. Soya bean oil is used for all such purposes as frying, grilling, making cakes and biscuits, for sauces, and dressing salads. Lean meat may be eaten if cooked with this oil, but fish is considered the healthiest of foods and forms the bulk of the ...

... that of Dr Moore. Downstairs was laid a dinner of melon cocktail in orange juice, vegetable soup, skorokhod (fast walker) salad, pineapple and ice-cream. ...

... Russian salad days MEMOIRS. By Alexandre Benois. Translated by Moura Budberg. (30s. Chatto & Windus). zSO closely linked is the name of Benois with Bakst, Diaghilev, | Stravinsky, and Karsavina, and with lthe very first bang of that artistic | explosion ...

... for mixing drinks — American iced alcoholic drinks. Then the health enthusiasts discovered that it would chop their nuts and salads for them, and pound a whole egg, shell and all, to liquid, and gradually it was found that this marvellous gadget made possible ...

... the poverty of the helping. Worse, I recently had an allegede paté maison, which wasn't, served with a horrible undressed salad of lettuce, beetroot and tomato. I shall nmever eat there again, and ‘do you know, I somehow don’t think the proprietor really ...

... Variety can come only with the cooking. One of my ret solutions is to serve them cold, n a sauce vinaigrette. We eat them as a salad, before or after the main course. The more familiar they are, the more different they seem. The next time you are using the ...

... hors d’ceuvre, and can even make a main course. They consist of a single piece of bread—a whole slice—with a variety of fish, salad, sausage, pickles, meat, cheese or vegetables arranged decoratively on top. You can use whatever you like, in whatever combination ...