Cookery for every household

Choose firm ripe bananas and slit them open from end to end, keeping the skin in one piece. Take out the fruit and cut it in thin slices with a silver knife. Mix if with some salad dressing (see Recipe 749) and season with pepper, salt, and a few chopped or ground nuts. Fill the banana skins with this mixture, leaving them half open, then arrange some nice crisp lettuce leaves on a salad dish, place the filled bananas on the top and garnish with a little cress or, if obtainable, a few nasturtium flowers. 638. Beef Salad (Salad de Boeuf) 6 oz. cold beef. 2 or 3 cooked potatoes. 1 dessert -sp. chopped parsley. 2 tomatoes. 1 dessert-sp. chopped pickles. Salad dressing. No. 748. Mustard and cress. The meat used must be tender and juicy. Remove from it all skin and sinew and cut it into thin shreds, allowing just a small proportion of fat. Cut the potatoes also in shreds or small cubes and mix them with the meat. Season with pepper, salt, the chopped parsley and pickles. Peel the tomatoes and cut them in thin slices, arrange them neatly at the bottom of the salad dish, season with pepper and salt and pile the meat mixture on the top. Decorate with a little mustard and cress and pour the dressing slowly over all. Allow the salad to stand in a cool place for a short time before serving. Note. — This salad may be varied very much according to individual taste and the materials at command. Any nice salad vegetable may be mixed with the meat, beetroot or cucumber may be used instead of the tomato and mayonnaise sauce instead of the above dressing. This makes a good Sunday supper dish. 639. Beetroot Salad (Salade de Betterave) Cooked beetroot. I Salad dressing. No. 748. Lettuce. | Small cress. Peel the beetroot and cut it in thin slices or in dice. Arrange it in a salad dish with a few crisp pieces of lettuce and pour the dressing over. Decorate with little bunches of small cress. If the flavour of onion is liked, 1 or 2 chopped chives or a chopped shallot may be added, or the salad dish may be rubbed over with a clove of garlic. A few slices or small sections of hard-boiled egg may also be added if wished. N ote. — A salad made of equal quantities of beetroot and cooked potatoes is also very good. It makes a good winter salad. 640. Beetroot and Orange Salad 1 beetroot (cooked). 1 table-sp. lemon juice. 2 sweet oranges. Onion flavouring. 2 table-sps. salad oil. Choose a medium-sized beetroot, peel it and cut it in thin slices. Peel the oranges, remove as much of the white pith as possible, cut them in thin slices and take out the pips. Now take a salad dish and rub it over with a cut piece of onion, or if liked, a clove or garlic, and arrange in it very neatly the prepared beetroot and orange. Pour over the oil and lemon juice and let the salad stand a short time before serving. This salad is uncommon and very good. 641, Carrot Salad (Salade de Carottes) Cooked carrots. | Salad dressing. No. 749. Watercress. | Chopped parsley.