SALADS.

White Ribbon, Volume 13, Issue 163, 15 January 1909, Page 11

SALADS.

Salads, as usually prepared, are unwholesome tilings, but they can he prepared of ingredients which hold a high nutritive value, and with proper mmhinations make a wholesome food. Hreat care should be taken in preparing menus to combine vegetable salads with foods

they combine with nicely, and fruit salads with that they combine with. They should be served as daintily as possible. A glass dish or a shallow china dish is the most suitable for serving. If served to individuals, a small glass fruit dish or tea saucer will answer the purpose. A garnish always adds to the attractiveness. Lettuce, lemon, tomato, parsley, etc., j when available, ran be used. Banana Salad , Slice well-ripened bananas into a glass ' dish, garnish the edge with cut rings of lemon. Sprinkle lightly with sugar, and | serve with lemon juice in the proportion of one tahlespoonful to three of water. Passion Fruit Salad Remove passion fruit from skins, serve with dressing made by taking ripe bananas, mashed fine with a fork. Sprinkle well with sugar, and add the juice of half a lemon. Serve with the passion fruit. Mixed Fruit Salad Make the basis of tic* salad of bananas, or poaches in reason. Pineapples, poaches, pears, or any juicy fruit can be used with passion fruit. Serve with sugar and lemon juice. Beet Salad (’hop boiled beets ver\ tin**, and season with salt, and serve with creatu dressing or mayonnaise dressing as desired, (tarnish w itli greens. Tomato and Celery Salad. l\*el an»l slice one pound of tomatoes. Mix half a cup of chopped celery w ith j sour salad dressing, and serve on the tomatoes in a salad bow 1.