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BREAKFAST SALAD






2 Tomatoes
1 Cucumber
1 tablespoonful Oil
1 Spring Onion
Half a Lettuce
2 tablespoonsful Vinegar

Scald the tomatoes and take off the skin, and put them into cold water or on to the ice until quite cold. Cut them up the same as an orange; peel and cut up the cucumber into very thin slices and mince up the onion. Sprinkle these with pepper and salt, pour over the oil and vinegar. Shred up the lettuce and lay on the top, it is then ready to serve.


WINTER SALAD -1

A salad made entirely of winter vegetables may be prepared when there are no fresh vegetables in supply. If any of the vegetables are left over, the others may be prepared to use with theleft-over ones. A good plan to follow when carrots, turnips, or potatoes are being prepared for a meal is to cook more than is necessary for the one meal and then set aside part of them for a salad to be served at another meal.

1 cup turnips, diced
1 cup carrots, diced
1 cup. potatoes, diced
1 Tb. chopped onion
French dressing
Lettuce
Salad dressing






Cook turnips, carrots, and potatoes whole in boiling water until tender enough to be pierced with a fork. If they have not been peeled before cooking, peel and cut into small dice. Mix, add the onion, marinate with French dressing, and allow to stand for a short time. Garnish salad plates with lettuce leaves, pile the salad on the lettuce, and serve with any desired salad dressing. Sufficient to Serve Six.


WINTER SALAD -2

INGREDIENTS: Endive, mustard-and-cress, boiled beetroot, 3 or 4 hard-boiled eggs, celery.

The above ingredients form the principal constituents of a winter salad, and may be converted into a very pretty dish, by nicely contrasting the various colours, and by tastefully garnishing it. Shred the celery into thin pieces, after having carefully washed and cut away
all wormeaten pieces; cleanse the endive and mustard and cress free from grit, and arrange these high in the centre of a salad-bowl or dish; garnish with the hard-boiled eggs and beetroot, both of which should be cut in slices; and pour into the dish, but not over the salad.






1 medium-sized carrot
2 cupfuls cabbage
1/2 cupful roasted peanuts
French or Cream Salad Dressing


Clean and scrape the carrot. Wash the cabbage. Put the carrot (uncooked), cabbage, and peanuts through the food chopper. Mix with French or Cream Salad Dressing. Add more seasoning if necessary. Serve at once.


SUMMER SALAD.

INGREDIENTS: 3 lettuces, 2 handfuls of mustard-and-cress, 10 young radishes, a few slices of cucumber.

Let the herbs be as fresh as possible for a salad, and, if at all stale or dead-looking, let them lie in water for an hour or two, which will very much refresh them. Wash and carefully pick them over, remove any decayed or wormeaten leaves, and drain them thoroughly by swinging them gently in a clean cloth. With a knife, cut the lettuces into small pieces, and the radishes and cucumbers into thin slices; arrange all these ingredients lightly on a dish, with the mustard and cress, and pour under, but not over the salad. Add souce as necessary. Do not stir it up until it is to be eaten. It may be garnished with hard-boiled eggs, cut in slices, sliced cucumbers, nasturtiums, cut vegetable-flowers, and many other things that taste will always suggest to make a pretty and elegant dish. In making a good salad, care must be taken to have the herbs freshly gathered, and  thoroughly drained  before the sauce is added to them, or it will be watery and thin.
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