Easy dishes for small incomes, or, The housewife's guide to practical cookery

CODFISH SALAD Ingredients : Half to one pound of Cold Boiled Fish One Lettuce One gill of Mayonnaise Sauce. 1. Arrange upon a dish a pile of nicely- washed and drained lettuce. 2. Divide the fish into flakes and arrange tastefully on the dish. 3. Pour the mayonnaise sauce over the fish just before sending in to table. FRENCH BEAN SALAD Ingredients : Two pounds of French Beans One gill of Vinegar Pepper and Salt One gill of Salad Sauce. 1. Trim, slice and boil the beans in the ordinary way. 2. Drain in a colander and when cold sprinkle with pepper and salt, and pour in the vinegar. 3. Drain again, arrange in a salad bowl and pour any salad dressing over. FRUIT SALAD Ingredients : One small tin of Pineapple Half a pound of Victoria Plums Six Bananas and a few Grapes. 1. Slice the bananas and pineapple with a silver knife. Place them with the grapes in a glass bowl. 2. Remove the skins from the plums and slice them. Sift soft sugar over the fruit. 3. Strain and add the juice of the pineapple, POTATO SALAD Ingredients : Cold cooked Potatoes A few slices of Beetroot or Cucumber, or other vegetable Vinegar, Salt and Pepper. 1. Slice the potatoes and season with pepper and salt. Add the vinegar. 2. Decorate with any of the vegetables. SARDINES WITH SLICED TOMATOES Ingredients : One box of Sardines Half a pound of Tomatoes Vinegar. 1. Slice the tomatoes and soak in vinegar for one hour. 2. Remove the sardines from the box and arrange in a block in the centre of a flat dish. 3. Surround the sardines with a wall of sliced tomatoes and place a little of the tomatoes and a few sprigs of watercress round the edge as a garnish. SPRING SALAD Ingredients : One pennyworth of each of the following vegetables ; Radishes Lettuce Mustard and Cress Spring Onions One gill of Salad Dressing One hard-boiled Egg. 1. Plunge the lettuce into a bowl of salted water for a few minutes. Drain in a cloth. Break into small pieces by hand. (Do not cut the lettuces.) 2. Wash and drain the mustard, cress, and the radishes. 3. Cut up in thin slices one or two spring onions. 4. Place the salad in a bowl and decorate the top with the white of egg. 5. Serve the dressing separately. SUMMER SALAD Ingredients : One lettuce Four Tomatoes One bunch of Watercress Breast of a cooked Fowl One gill of Mayonnaise Sauce. 1. Break the lettuce off leaf by leaf, wash and drain well. Arrange in a block in the centre of the dish. 2. Cut the meat from the fowl in thin slices and place them on the block of lettuce. 3. Surround with a layer of sliced tomatoes, season with pepper and salt. 4. Garnish with picked, washed and dried lettuce. 5. Before serving pour over the mayonnaise. WINTER SALAD Ingredients : Cold Potatoes One boiled Beetroot One head of Celery Two Apples One gill of Dressing One hard-boiled Egg. 1. Arrange in layers in a bowl the sliced potatoes, beetroot, apples and celery. 2. Decorate with beetroot cut into fancy shapes, and slices of egg. 3. Pour over, just before serving, one gill of salad dressing. APPLE SAUCE Ingredients : Five large Apples Two tablespoonfuls of Brown Sugar Half an ounce of Butter A little Lemon Juice Water. 1. Peel, core and slice the apples into an enamelled pan. 2. Pour in sufficient water to cover the apples.