SALADS

Always remember the great rule in cookery, and that
is that appearances are nine-tenths of any Sis h. Garnish
your salad with pieces of lemon, hard-boiled eggs, olives,
capers, pirsley, slices of pickle, and for your fruit and
nut salads use slices of banana and pieces of whole shelled
walnuts. The greatest thing for a salad-maker to remem-
ber is that never under any consideration should they
add the dressing to the salad until just before serving;
if they do, they will find that it has a tendency to wilt
the vegetables, making the salad a soft and insipid mass.

FRUIT AND NUT SALAD.
Peel and cut the fruit into small
slices, add nuts (chopped’) and mix
with cream dressing. Serve on lettuce,
and dust over a little cayenne. Gar-
nish with slices of lemon and whole
nuts.

j navel oranges,
5 bananas,
i c. Rng. walnuts,
i c. crea-m salad
dressing.

2 eggs,

y 2 c. sugar,

2 tsp. dry mustard^

i tsp. salt,

% c. lemon juice,

i c. whipped cream.

6 eggs,

2 heads lettuce.