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... one of eapsicum vinegar, and the samse of tarragon. Pour the dressing over the salad, and garnish with the claws and the meat from the head. SPANISHt SALAD.-Waeh the salad in severalf ayatars, and dry in a clean napkin, Chop tvwo Spanish onions finely ...
... Klitecener's cooked salad, strewnz over wiflith s *Ia trstumn of uncooked, deserves za serious end unproin- a.ti dicial causidesationw. Tararagon vinegar, or anythinlg else' 0e wh ich mtust predonsinass, v e hold to 'beL heretical. Sala~d 50 Dis good ssiory:t ...
... SEASONABLE SALADS. I Sabnolz Salad. Have a steak cut not more than half an inchl thicl, put it into a ?? with a little ?? e butter, sprinkle with pepper and salt, cover the c pan, and cookt very slowly until done, which evil I , urobably be in twentv ...
... individuality of toe salad. T6.begin with the simple French sa.lad, dressed with . viniaigrette and fourneiture of herbs, aL ev hundred people will. uix it in, a hunudred dif1ferent an W.ays. One, rule, often disregarded by second- rate salad make'rs, is that ...
... flavour to the mixture. They breakl t rhe foliage for the salad-bowvl, never cutting it, > and they ?? and cdnitaingle the component 2 eparts of the dressing. with anxiety and 3scrupulous care. A good salad can be concocted, X of course; out, of a hundred i ...
... A CONJUGAL SALAD. Lth Wife: I have hired a music teacher for orp aLI daughter Fauuy. '1y I-Iuband: ' Great ScottI is it absolutel1 of necessary that we should always. 1uve a row ea hand with the neighbours 7 0 * *I ;or I grant we wandered off aloue ...
... the appearance oi any mayonnaise or dressed salad. Italian and Russian salads are 1-cn1mentlv con. founded with one another, trhile pI llu vegetabi, salads are often met with under either lijas. A Russian salad is distinguished priticinally by the caviare ...
... card you may buy, for it is not only ac work of lit art, but is the result of loving ?? he Housekeeping. Or Salads and Salad Dressing% *b A GOOD SALAD.-Take a sufficient quantity of nlettuces, mustard and cress, a few young radishes, t and a small cucumber ...
... over the salad and serve.N id. :oT1?ATo SALAD.-Boil potstoes until soft; slice I .thin; add a few slices of boiled beete cut into t it smnll dicq and a little parrley picked to pieces. id, Sliive with Frimeelhdressing. - a Dt R:UStIAS SALAD.-OUt Up separately ...
... Among the more seasonable luxuries just new wye get soacklet, salmon, spring Ir chicken, ducks, lamb, and salade. a I Eng-ilis people neglect salad deplorably. Just at II this time of year, it ought to he looked upon as an fi essential dish at least once ...
... riten omitted froin cur English salad antti a is Mltrlios, which adds far inure to the perfection of He d a salad than manny people even gases. Neesdless Am gto say, the garlic itself is never, allowed to be ill said Ktime salad, all that is required being ...
... chives, esehalots, parsley, and chervil. Do not allow the salad to become cold before serving. LotsTitaR SALAD.-Take a large lobster. f resl or canned, and cut it fnto suitable small pieces; line a salad bowl with lettuce, cover with the lobster, and sprinkle ...