... founed en lost to all sense of decency as to say that the gee h, condition of Mud Salad Market ie a disgrace to its full if decal proorietur. ?? a The Salad Market has beep Sala'd more than once stot g.in the D. r;,but his Grace is not likely to he affected ...

... commonest of all is the dandelion, with which we may mention chicory, or wild endive. The young leaves are seasonable for salads from April or May to July, whilst for cooking they can be used even later. To serve as a Vegetable, prepare it thus :-Cut ...

... r as event of the tea being totally satisfactory). u ce I want alsb recipes for summer salads-ordinary d cd salads, potato salads, and Russian salads-aud il sd will be i:cst isappy to forward an appropriate - prize to the sender. of the best, and ...

... supper was what is called an an.biguous s one by the lsrench (Anglicb, stand ups, and the 5 menu consisted of- Four lobster salads. Two aspics of prawns. Four roast fowls. e Four galantines of veal. V One ham. t One tongue. Eight dishes of sandwiches, viz ...

... iUncorked.-Tory. a . .tishiizg Up Lobsters. Bj Lonsvke SALAD.-Remove the meat from the tc t shell, eut into neat pieces, and place in the ta tbottom of a stlad bowl, add lettuce, endive, and en rnall salad, 'Dress with'pepper, sailt, oil, and t vinegar ; ...

... jelly on sippets of dry toast forms an agreeable accompanunent.- Good-bye, dear. Ever your 'loving cousin, MADGE. Salads. TOMATo SALAD.-Peel some good-sized toma- toes, not over-ripe; cut them in slices, and removethepips laythem in adish (previously ...

... with the oyster mixture, and pile up more small 0 salad on top. This will Snake a pretty and popular green dish, and, if you like, you can get the .souffd cases trimmed with green paper ruches. RU*TSAN SALAD.-Take equal quantities of as many boiled vegetables ...

... slender, and eaten as a cs salad with salt, papper, plenty of oil and very little vinegar. This last condiment is unfortunately v very cheap, whereas good oil is dear. Perhaps ; these two facts account for the way in which all SC salads are overdosed with vinegar ...

... roast venison, broiled ham, and pickled ox th tongue. The interstices to be well filled with li, chicken, shrimp, and potato salad. so WYATEIt TABLE.-Shall be of selected, well. do dressed celery, English chow-chow, minxed pickles, French olives, Worcestershire ...

... brown ; when done shake a little more brown sugar over it, turn on to a lint dish, and ?? Own Paper. Eas../y-AI ,a7e Salad. Time simplest salad is that in ordinary use in French householdsz. It may be made of any cold vegetables or of fresh, crisp lettuces ...

... thought, to too much pastry, too many sweets, ag overdone meat, And an insufficient quantity of 0 js fresh vegetables. The green salad in any ahape' th from the long, curling lettuce leaf to the crisp 'lo little watercress, is-a constant beautifier, and, le ...

... space with foreemeat (the remainder of the ducks, if not eaten *hili ?? hot, may be ett into slices and used with a good e salad). Put the bones of the ducks, sad ad j other trimmings of poultry, into a ?? with 1to onions, at cluster of sweet helbs, ablade ...