... SALAD VINEGARS AND PICKLES. They add enormously to the flavour of salads and salad dressings, sauces, ©tc., and wdll vse some of your garden herbs. Get some glass jars, fill them rather loosely w ith picked and stalked leaves of herbs, such mint, tarragon ...

... MAKE SOME SALAD VINEGARS They add enormously to the flavour salads and salad dressings, sauces, etc., and will use some yourl garden herbs. Get some glass jars, fill them rather loosely with pickled and stalked leaves or herbs, such mint, tarragon, lemon ...

... Salad value. NO BONES. NO SKIN. MITCHELUS AVRSHIRK BACON BOILED ABB BBABY FOB SLICING. Superior Flavour to all Foreign Imported Meat MITCHELL'S Aynkirt SAUSAGES, «3 W I «■ IaiOGB w#G*ooi, Ask your Grocor for MITCHELL'S AYRSHIRE BACON; yoocaa't Fsctrr ...

... liman’s Helensborough Toffee, Heller’s Coiitincnta’. Confectionery Guillouts Afternoon Tea Dainties, Stem Ginger, Fruit Salad, Liqueurs, Chartrcuc Benedictine, Vermouth Creme Mcntbe, Cherry Brandy, Kummcl. To be had of JOHN GILLAN, Market Square, STONEHAVEN ...

... liman's Helensborough Toffee, Heller’s Continental Confectionery, Guillouts Atternoon Tea Dainties, Stem Ginger, Fruit Salad, Chartreuse, Benedictine, V ermouth, Creme de Menthe, Cherry, Brandy, Kummel. To be had of JOHN GILLAN, 6 Market Square, STONEHAVEN ...

... Email’s Helensborough Toffee, Hler’s Continental Confectionery Guillouts Afternoon Tea Dainties, (Stem Ginger, Fruit Salad, Chartreuse, Benedictine, Vermouth, Creme dc Menthe, Cherry Brandy, Kummel. To be had of JOHN GILLAN, 6 Market Square, STONEHAVEN ...

... EXTRA PRIZES For Basket Vegetables, given, by Lady Keith Murray—James Carnegie For Salad, given by Mr Turnbull—Mr Lapenotiere For Basket of Vegetables (given by Society)—Mr Lapenotiere ...

... usually thrown away arc all useful. The tender white •talks may served whole and eaten with •alt, or into dice and dressed for salad. The green stalks may be cut into small bits, cooked in boiling water until tender, and served with cream sauce, they may be ...

... uniform Each fish will thus yield four fillets. The sauce or salad dressing must be regulated tliut' the salad comes be served there sjiall neither too much nor too little of it. Vegetable Salad.— Boil a small cabbage until tender,; let get cold, cut it ...

... sent very hot to table. Boiled Salad.— This is best compounded of boiled baked onions (if Portuguese the better), soma baked beetroot, caulifiower, or broccoli, and boiled'celery and French beans, with the common salad dressing; added In this, to give ...

... OUR RECIPES. Meat Salad. Cut up any coid, lean met into pieces about an inch square, mix them with almost twite the quantity of beetroot, beetroot and cold potatoes, cut into similar-sized pieces. A simple salad dressing is vinegar, into which has been ...

... all along the dandelion has been treated with unmerited contempt in this country. In France the leaves are commonly eaten in salads, and form cheap and exceedinlv wholesome addition to the food supply, especially during the hot days of summer. Under it other ...