The Common sense recipe book

PURE, FRUITY, REFRESHING ABSOLUTELY NON-ALCOHOLIC The Most Wholesome Summer Beverage SALADS. SEE SARDINE SALAD. For one large box oi sardines, take six hard-boiled eggs, drain off the oil from the fish, remove backbone, tail and skin, and mix thoroughly with the eggs minced fine, season with pepper and salt. Serve plain, with vinegar or mayonnaise dressing. OYSTER SALAD. Two quarts oysters, six egg-yolks raw, half a cupful butter, half a cupful sugar, half a cupful vinegar, quarter cupful made mustard, prepared with vinegar, one level tablespoonful salt, one level tablespooniful pepper. ; Carefully remove all particles of shell from the oysters, and strain their liquor; put the oysters and liquor together in a saucepan and place them over a fire to boil; mix in another saucepan the yolks of eggs, butter, sugar, vinegar, mustard, salt and pepper; stir these ingredients together over the fire until the egg yolks begin to thicken; then at once remove them from the fire, and continue to stir them for two minutes; when the oysters begin to boil take them up and drain off the liquor; thoroughly wash and dry four heads of lettuce, and tear them in small pieces; or use instead of the lettuce as much tender celery, carefully cleaned and chopped, as will equal the oysters in quantity; when the oysters are cold chop them a little, but do not cut them in very small bits; add to them the dressing made as directed above, and the lettuce or celery. The salad should be used soon after it is made. 9 Sugar Cured HARPER'S swe aus acon are the best. Dainty Delicacies for Han sen S Artistic Desserts are made by using Junket Tablets EVANS AND SONS, Ltd., Agents for Canada, <2 ———Montreal and Toronto LOBSTER SALAD: Select heavy, small lobsters, rather than large ones, put them in warm water, and let boil about half an hour. Take from the shells and claws all the meat that is eatable. Cut it in blocks and let it cool thoroughly. Use Mayonnaise dressing, also thoroughly cold. When ready to serve, make a nest of lettuce on the dish, mix about three-fourths of the dressing with the cut lobster, place it in the dish, cover it with the remaining dressing, garnish with small bits of lettuce, and with the smaller claws. GELERY SALAD, Chop three bunches of celery fine with a small head of cabbage. Take a teacupful of vinegar, the yolks of two eggs, a tablespoonful of butter, one teaspoonful each of mustard and salt, one tablespoonful of sugar, and a pinch of cayenne. Mix these ingredients together smoothly, heat until it begins to thicken, stir until partly cool, then add two tablespoonfuls of sweet cream. Pour it over the salad just before taking it to the table. If thicker than desirable, add more vinegar. POTATO SALAD. Cut in dice shapes cold beets and potatoes, and place on lettuce leaves in your dish; over this pour three tablespoonfuls of oil and dressing made of French mustard, salt, pepper and vinegar to make a paste; lay this on top of all, and ‘serve. SALMON SALAD. Set a can of salmon in a kettle of boiling water, let it boil twenty minutes; take out of can, pour off the oil, and put in a [illustration: Benson's Canada Prepared Corn advertisement] fully worth its weight in gold. Many Dainty Dishes yarn with BENSON’S CANADA PREPARED CORN Manufactured only by The Edwardsburg Starch Co., Ltd.