The Common sense recipe book

Beat one-half pint of cream to a thick mass; to the hardboiled yolks of three eggs add one raw yolk, and mix the four together until a smooth paste is formed; season with one teaspoon of salt, one of sugar, one of mustard, a saltspoon of cayennne, two tablespoons of vinegar. When ingredients have been thoroughly blended stir the mixture into cream, a little at a time. VERY RICH VEGETABLE SALAD. A very good salad may be made from salted French beans, beetroot and potatoes, dressed with oil and vinegar—a little tarragon, chili, or eschalot vinegar. ENGLISH POTATO SALAD. Cook five large potatoes; mash and mix with two minced onions. Make a dressing of the yolks of two hard-boiled eggs, mashed and mixed with one tablespoonful each of prepared mustard and melted butter; add one teaspoonful of salt, a pinch of black pepper, and two-thirds of a teacupful of vinegar; mix well with the potato, garnish with the whites of the eggs cut in rings, and with fancy sections of pickled beets. Serve very cold. POTATO SALAD; Chop six or eight cold, boiled potatoes; make a dressing of the yolks of four hard-boiled eggs, nearly a teaspoon of mustard, two tablespoons melted butter or olive oil, teaspoon salt; mix thoroughly, and add gradually a teacup of vinegar. If the 3 9 Sugar Cured HARPE Nt S HAMS AND BACON are the best. Ladies Say a Baby’s Own Soap Is unsurpassed for the corplenion rr vinegar is strong dilute with water. Chop the whites of the eggs, and mix with the potatoes. Pour over the dressing, stir- ting it lightly with a fork. Set ina cold place until ready to serve TOMATO SALAD. Take three or four tomatoes, which must be firm and ripe, and cut into slices, and two heads of crisp celery. Prepare a dressing of one part of oil, two parts of vinegar, a littie tarragon. pepper and salt, and a tablespoonful of cream. Juay the celety and tomatoes alternately in a salad bowl. Pour over the dressing, and serve. SWEET POTATO SALAD. Boil three large sweet potatoes. Cut into half inch squares. Cut into very small pieces two stalks of celery. Season with salt and pepper, and pour over a French dressing made as follows: Three tablespooniuls salad oil, two of vinegar, one teaspoonful onion juice, one saltspoon each salt and pepper. Let salad stand in refrigerator two hours. Garnish with pickles, jutted olives and parsley. CUCUMBER AND TOMATO SALAD, Place a bed of crisp lettuce in a salad dish, then a layer of sliced cucumber, then sliced tomatoes, and pour a French dressing or a mayonnaise over the whole. Tomatoes peeled and cut into halves, and served with a spoonful of mayonnaise on each half, make an attractive salad. [illustration: Harper's Pork Sausages advertisement] G19 MRS. J. E. JACKSON, Teacher of Music and formerly 14 years Organist of Chalmers’ Church, Quebec, has purchased a new 3 pedalied . FROM .... W. H. LEACH, 49 Metcalfe Street, - - - - MONTREAL. Pickles and Catsup. HERE CHOW-CHOW. One-half pound of German mustard, one half gallon cider vinegar, one-half pound white sugar, one-quarter pound white mustard seed and celery seed to taste; one pint small onions skinned and scalded, two dozen small pickles, one-half dozen peppers, green and red, one pint green corn, boiled, one-quarter peck string beans, three-quarters peck green tomatoes, one, pint Lima beans, and as much cauliflower as desired. Put the vinegar over the fire after mixing the mustard with part of it. Pour the rest of it in after it comes to a boil. Place in the other ingredients, and let simmer for ten minutes. Boil the beans, corn and cauliflower until tender. Then drain before putting into vinegar. GREEN: TOMATO PICKLE.