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... slices. Serve hot. Season with half a teaspoonful of salt and a saltspoonful pepper. asiaw Fish Salad. Flak© any cooked white fish you have, arrange ii in a salad decorate with strips anchovy, sordine, and chopped egg. some chopped gherkins, and capers. Surround ...
... Blaek foddL Eseencßa k nntlla, Almonds, Lemon. French Bloater, Shrimp, Toncn. Tntk.r and Tongoe. H. T. and Chicken. Lneca Oil Salad Oil. Saccm Worcester Yorkshire HoAl Ea'lpu'rry'vm.g.”? C ...
... brown, remove the tapes, arrange in a circle on a hot dish, pour thick brown gravy round, and serve. Apple Salad answers as well for dessert for salad. To make it perfection, take six apples, four tablespoonfuls of powdered sugar, one-quarter of a teaspoooful ...
... farwolaeth gaa y Bocriaid, uaddlr. At forea «• divraodymoMdodd Botha at wanyU Smith Dorrien Bothwell, oad gyrvryd ol at ol salad, 24 Prydaiuiaid, a oblwyfwyd OroModd De Wet y lUasil i'r da dagcre* fontein Koad gotUmria, foraa Sadwto, at ol tnetha ordeai ...
... anilla, Almonda, Lemon. P*iini: French Anebovie a, Bloater, Shrimp. Ton cue, Turkey and Tongue, H. T. and Chicken, Lucca Oil. Salad Oil. Seccu ; Wurceatet, Torkebtte, Koval Weitii, Brittab, Bnahtoom Catchup, Browning, Uatteji, Anchor?, Mancoe-Chulner. Canera ...
... Vaniils, Almonds, Lemon. Pastss: French Anehovits, Bloater. Shrimp, Tongue, Turkey ami Tongue, H. T. and Chicken, Lucca Oil, Salad Oil. Saccks : Worcester, Yorkshire, Koyal Welsh, British, Mushroom Catchup, Browning, Harveys, Anchovy, Mancoe-CJiutney. Capers ...
... be taken, not less than five hours apart. Food should be light, nutritious, and easily digested. Peas, bean*, •iid lentils; salads, cereals, and fruits in simple combinations are best. A half-pint of hot water ii:»lf-an*hour before each meal, and free ...
... Gladwyn Hughes, on her marriage to Mr. Guy Frances of Denbigh, consisted of a large and very massive silver florally embossed salad bowl, and bore the following inscription, neatly engraved: Presented to Miss Gladwyn Hughes ou her marriage, by the tenants ...
... Madeira, Curr.m, bed da E„evcEa Vamllo, Ainionda, Aneboens, Übraler, Shrimp, Tongne, and Toncue, U. T, and Oilcken. Luecn 0:1 Salad Oil. fcatCEa : Wmcesler, YoiksUire, Kcyal Wi.* B.itieb, Jlnebroom Catchup, Broaninp, Hauejn, Anchovy, Mango.-Cbulney, Capetl ...
... Kntnchdge, the algae, which are known locally limu, are only cultivated a crude fashion, and arc chiefly used in the form of salads. They contain large proportion of phosphates, chlorides, bromides, and iodides, and are rich in starch and other carbo-hydrates ...
... on a hot dish. Garnish with watercress, or other suitable green salad. Serve with chipped potatoes or potato straws. Unless vegetable is served #lth the roast, a good and welleeasoned salad should accompany it. Pioboss.—Choose three or four nice plump pigeous ...
... eggs. Cut in slices. hot. Season with half tcaspoonfui of salt and a aaltspoonful pepper. Rvssiah Salad. Flak© any cooked white fish you have, arrange salad decorate with strips of anchovy, sardine, and chopped egg. some chopped gherkins, and capers. Surround ...