The Common sense recipe book

Boil six good sized potatoes, peel and slice while hot, and pour over the following: Cut .one-half pound lean bacon in small dice and iry brown. Season potatoes with salt, pepper and finely sliced onion. Mix thoroughly with the bacon fat and dice, and then add one-half cup white vinegar. Garnish with sliced hard-boiled eggs. EGG SALAD: Twelve hard-boiled eggs, one-half pint cream, butter the size of an egg, a little parsley chopped fine, one tablespoonful of flour. Take cream, butter, parsley and flour, mix and cook until thick. Slice the eggs, and, after each layer of eggs, add one of bread crumbs, over which pour the cream to cover. When the dish is full, bake till brown. Garnish with parsley, and serve hot. SALAD. DRESSING. The essential ingredients are pure cider vinegar, pure mustard, fresh eggs and olive oil—not cottonseed or lard. Take a teaspoon of dry mustard in a soup plate, add nearly an equal quantity of salt, enough vinegar to make all a paste, then add ee [illustration: Vin Mariani advertisement]. Shoes to be proud of are the Shoes you buy at M OQ E. Manstield’s for we ee ee pols ae DAI Bee NG GS Ee. anh the yolk of a fresh egg, and, after thoroughly mingling all with a silver fork, add one-half tablespoon of oil, and stir until it is smooth. Should it have a greasy look add a few drops of vinegar, and it will at once thicken up. When all is smooth add more oil, and again a very little vinegar. My rule is to add asimuch oilvas Jican catise to be entirely taken up, and to stop before either the addition of more oil or vinegar will cease to thicken. CUCUMBER SALAD. Pare and cut into strips one dozen large ripe cucumbers, take out the seeds, and cut them into small pieces, add twelve large white onions, six green peppers, also chopped, one-quarter pound each black and white mustard seed and one gill celery seed. Mix,all and add one teacup salt, put in a cotton bag and hang up for twenty-four hours to drain. Then the salad, with enough cold cider vinegar to cover it, is put into stone jars, and covered nearly air tight. It will be fit to use in, about six weeks. TURNIP SALAD. Lovers of salads will be equally surprised at the delictousness of turnip salad. Peel and cut two large white turnips into squares, one-quarter inch thick by one inch square. Throw in cold water an hour or two; then put into boiling, well-salted water, and boil hard until they are tender; then drain. Let them become very cold; then pour over them a mayonnaise dressing, and mix well. If the mayonnaise be made with tarragon vinegar, and a saltspoonful of chives chopped very fine, springled over the turnips before adding the dressing, it gives it a touch of its own. A plain mayonnaise is very good, though. The salad can be served with crisp wafers, and a bit of strong cheese, if wished. [illustration: A. T. Wiley & Co. cookware advertisement] Entrée. Dishes, Ramikins, Soufié Dishes, French Fire Game Pie Dishes. Fgg Poachers, Fish Entrée n Bakers, French Filter Coffee Pots. Proo a China 10 per cent discount on mentioning this book. A, T. WILEY & €0. 1803 Notre Dame St. and 2341 St. Catherine St. —.. T is possible to restore the original and natural gloss of the hair, and even its color, by paying strict attention to the laws of hygiene, by keeping the scalp clean and free from dandruff, LUBY'S PARISIAN HAIR RENEWER” assists nature in this respect. Let those who never tried it do so and be con vineed. At all Druggists. Only 50c, a Bottle. GREAM DRESSING.