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... *hipped cream. Eoo SALAD. —Boil hard eight or nine eggs, drop Into cold water, and thoroughly cool peel and tut in slices. Arrange so that the sIICMP layover on lettuce leaves in a II retty Gat salad dish, and pour over them a thin French salad-dressing to which ...
... THE HOMS USEFUL AND SUGGESTTVE^ Salad.—Boil the fowls in salted untU tender. Put a few green stalks of celery ini the kettle with the chickens, and save the broth and giblets for the soup. When cold, cut the white moat from the bones, removing the skin ...
... FREE! SAVE MONEY! Salad air ow wows. all oar 411111 riu.ix do Holm the el osodactires iguelhatilieolll to pale direct, at only Arm yea get the I,tt Value for your wary; *mean es sums% N moms ANSI. CAILw lug blasts int ywr swi shannasni Sam Manny to Gasaseesse ...
... beans make very nice salad. Rub off the skins that only the green part put in the salad-bowl. Rub the bowl with garlic, add a little chopped parsley, then oil, pepper and salt, mix well, and add vinegar last of all. Haricot Bean Salad: This can made from ...
... with salt. Spore Moments. THE WAY TO MAKE SUMMER SALADS. Those who wish to keep cool sod in good health daring the snmmer will subsist far possible on fruits aad salads. At one time when anyone said “salad’’the listeners onee had visions fresh lettuce chopped ...
... the dressing; but the dish has to be prepared some time in advance pour the dressing under the salad and do not mix until the moment of serving. Russian Salad.—Boil separately in salted water one small beet, three carrots, three potatoes, three small turnips ...
... uls of pure salad oil, and one tablespoonful each of tarragon vinegar and the best malt vinegar; then when these form well-blended whole, the dressing is ready for use. Pisu Salad. —Prepare in the usual way the requisite quantity of salad, consisting ...
... lAff. LOST. on I. a salad Bullock *Otero md. Mose dst*lntaq after Ibis date will b. prosecuted. J. Manson. Lisnerlin. Dungannon. 435 ...
... with a tablespoonful of pudding. Salads and their Dressing.—Now that the hot weather is with us one’s thoughts naturally turn to cold meat, and with that one must have salad. All kinds of vegetables suitable for green salad are plentiful now, and that the ...
... that. This makes the dish look pretty. Many persons rub the dish or salad bowl with a bead of garlic. This is quite sufficient to flavour the salad ; but never chop garlic for salads.— CawflCs Vegetarian Cookery, V’BNTiLATiojf or Rooms. —To offset the ...
... )Use into small portions. Boil three four into quarters. Prepare lettuces and r«*her greem-ftuS lor the salad, and dry t but don’t dish the salad till tew minutes before it is to be served. A deal depends upon.-its freshness. Put little of the shred *ulad ...
... peach, nectarine, damson, and apricot, contain this poison. Tims the common sorrel, too, largely used on the Continent in salads, yields the highly poisonous salts of sorrel and essential salts of lemon. ...