THE ESSENTIAL OF SALADMAKING.
I The French chef i;i famous for the excellence, of his salads, our American cous'iis have learned the art also, but the average Englinh or colonial cook has but scanty ideas haw this valuable adjunct to the, summer menu i.i prepared,' and it is the exception and not the rule' whvn a really well-made salad is served. Salads may be made of so many kind* of vegetables, and : .t is a. most advantageous way of using any cold vegetables that have been left from the previous meal. The following important rules must bo carefully followed when preparing a. naiad from uncooked vegetables. Remove from the lettuce, endive, etc., all faded and outside leaves
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Wairarapa Age, Volume XXV, Issue 10713, 29 December 1914, Page 2
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117THE ESSENTIAL OF SALADMAKING. Wairarapa Age, Volume XXV, Issue 10713, 29 December 1914, Page 2
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