Salads.

There is no more attractive or economical way of using left-over foods than in the form of salads. They may be made from one vegetable or fruit or from a combination of vegetables, or vegetables and fruits, both cooked and raw, with or without the addition of huts, cheese, cooked fish, and eggs.

Banana Salad.

Bananas (3 or 4), lettuce leaves, nuts, dressing.

Place lettuce on serving dish. Slice bananas into dressing and place on top of lettuce. Sprinkle with chopped nuts.

Beetroot and Celery Salad.

Cut cooked beetroot into cubes, and chop raw celery rather finely. Mix with dressing and pile roughly in serving dish. May be decorated with parsley or a few small lettuce leaves.

Fish Salad.

One cup cabbage, two or three sticks celery, lettuce, fish, pepper and salt, dressing.

Make a bed of lettuce leaves. On this place cooked or tinned fish. Shred the cabbage very finely, chop celery, and mix both in with the dressing. Pile on top of the fish and sprinkle with chopped nuts or parsley.