The Common sense recipe book

deep dish; put a few cloves in and around it, sprinkle with salt and pepper, cover with cold vinegar, and let it stand a day; take out of the vinegar, and put in a salad dish. Prepare a dressing: as follows: Mash the yolks of two hard-boiled eggs as fine as. possible with the back of a silver spoon, add the yolks of two: raw eggs, one by one, beating two minutes each time, add gra-- dually a tablespoonful of made mustard, three of melted butter or the best salad oil, a little salt and pepper and vinegar (or lemon juice) to taste. Beat the mixture a long time, and pour upon the salmon. Garnish under the bottom..with sprigs of celery. LOBSTER SALAD. Cut the meat of two small lobsters into small pieces. Add a little of the fat and coral. Then season with salt and pepper, and pour over enough mayonnaise dressing to moisten well. Put in the middle of a platter, garnish with lettuce leaves, pour over the remainder of the dressing, and put slices of boiled egg and olives over the top. OYSTER SALAD. Let fifty small oysters just come to a boil in their own liquor. Skim and strain. Season the,oysters with three tablespoonfuls of vinegar, one of oil, one-half teaspoonful of salt, one-eighth teaspoonful of pepper, and place on ice for two hours. With a sharp knife cut up a pint of celery, using only the tender part, and when ready to serve, mix with the oysters, adding about one-half pint of mayonnaise dressing. Arrange in a salad dish. Pour over another one-half pint of dressing, and garnish with white celery leaves. [illustration: Luby's Hair Tonic advertisement] Appetising, Nourishing Food is necessary to maintain Health. SALAD MIXTURE. One boiled potato; one saltspoon of salt; two of white powdered sugar; one mustardspoonful of mustard; one tablespoonjul of oil; one teaspoonful of Halford’s sauce, and some vinegar. Boil a nice mealy potato, and mash it very smooth. Add all the other ingredients, and when the whole is well mixed, add some vinegar by degrees till it is the consistency of thick cream. SALAD DRESSING. One teaspoonful of made mustard; one ditto of pounded sugar; two tablespoonfuls of salad oil; four of cream; two of vinegar; cayenne and salt to your taste. Put the mixed mustard into a salad-bowl with the sugar, and add the oil, drop by drop, carefully stirring and mixing al! the ingredients well together. Proceed in this manner with the milk and vinegar, which must be added very gradually, er the sauce will curdle; then put in the seasoning of cayenne and salt. It ought to have a creamy appearance, and, when mixing, the ingredients cannot be added too gradually or stirred too much. CHICKEN SALAD. Boil, bone and chop fine three chickens; use chopped celery; take equal quantities of meat and salad, and mix with the following dressing: yolks of three eggs, stir them with a fork, then stir in slowly a cup of melted butter; do not put in faster than will mingle nicely. Salt to taste, and add a teaspoonful of powdered sugar, a cup of vinegar and a pinch of red pepper. -. » SEND FOR OUR PRICES FOR... (Laundry Dept.) The MONTREAL TOILET SUPPLY CO. 589 DORCHESTER SFREET. Telephone 1807 Mr. R.O. GARDNER, proprietor Empire Dye Works, has pur- . chased a new 3 pedalled HROM seo. W, H. LEACH, Ag Metcalfe St Pee cend de of Morris Pianos are in use and giving satisfaction, POTATO SALAD. One quart of potatoes, boiled with skins on, one small white onion, two teaspoonfuls of olive oil, pepper and salt, and a little parsley, one-half cup of weak vinegar. After potatoes are cold, cut up in small pieces. Chop the onion and parsley fine, and mix all together. GERMAN POTATO SALAD.