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... beef when we're done with him -Pi,nch. Foreign Liquers, Pate de foie Gras, Truffles, Placedonies, Musnrooms, Petit Pois, Salad Cream. Crvstalised Fruits, Cosaques, Anchovey and Bloater Pastes, Ox Tongues, Soups Chutneys. Olives, Capers, Anchovies, &c ...
... cut it ill small pieces and free it from skin and bone. lake some salad, break it into small pieces, and lay it. on the dish. Place the fish in a circle round it and pour over a good salad- dressing or mayonai e sauce. Garnish with slices of liard-boiled ...
... the hay-bands teach. The plants ars fit for about tour or five weeks after being covered, the inner stems being useful for salads and soups. ...
... possible to provide for it daring the present session. Foreign Liquers de foie Gras, Truffles, Macedonies, MoaflAws, Petit Pois, Salad Cream, Cryatalised Frutti, aques, Anchovey and Bloater Paste«, Soups Cbutney*, Olives, Capers, AftoftoVies, in greatnrajiety ...
... Witloof is at once the largest 1 and best kind, though Common and Improved j Chicory both prodnee wholesome and delicious salading. Sew Witloof during April or May, in drills from 10 to 12 inches apart, using an ounce of seed to row 60 feet, and cover ...
... to tnnsplant with a trowel. thinning out at several operations a tolerably large quantity of wholesome and moat acceptable salading is obtained. ...
... Foreign Liquers, Pate de foie Graa, Truffles, Macedonies, Mushrooms, Petit Pois, Salad Cream, Crystalised Fruits, Cosaques, Anchovey ahd Bloater Pastes, Ox Tongues, Soups Chatneys, Olives, Capers, Anchovies, &c., in great variety, and of the finest quality ...
... The fun of it all is that Lord Beaconsfield seems only once to have men- tioned primroses, and then in connection with a salad, and probably shared the sentiments of Peter Bell. A daily contemporary tells a good story of the origin of the Primrose myth ...
... pieces. Make a French dressing by mix- ing together in a basin two tablespoonfuls of salad oil, oue of vinegar, a good pinch of black pepper and salt now add the prepared salad, lettuce, cress, radishes (out up) and onions. Stir them about, using two wooden ...
... by W. ROWLAND High-street, Wrexham. 997h Foreign Liquers, Pate de foie Gras, Truffles, Macedonies, Mushrooms, Petit Pois, Salad Cream, Crystalised Fruits, Cosaques, Anchovey and Bloater Pastes, Ox Tongues, Soups Chutneys, Olives, Capers, Anchovies, &c ...
... seeds firmly down, end ley sheet of gloss over each pan or box nntfl germination be effected. The produce most be cot foi use salading while each stem is plump, green and tender. Damping off, which causes the seedling to decay in rings near the sarface of ...
... article iu Casseitt Household Suidt. 6721 Foreign Liquers, Pate de foie Gras, Truffles, Macetiouies, Musnrooius, Petit Pois, Salad Cream, Crvstalised Fruit?,' Cosaques, Atichovey and Bloater Pastes, Ox Tougues, Soups Chutneys. Olives- Capers, Anehoriea, ...