A lady of good taste

Mix the greens in a bowl. Let the garlic stand in the vinegar 10 minutes, then drain it. Mix all the ingredients and shake them hard in a bottle. Toss the dressing with the greens, a little at a time and do not add more until the leaves show a lack of it. Just only dressing enough to lightly coat all the leaves. Dandelion Greens young tender greens 1 bud garlic, crushed fat bacon, minced 2 or 3 sprigs fresh mint salt and pepper Sauté all the ingredients together 2 or 3 minutes over a very gentle flame so the bacon is fried out some to flavor the greens. The bacon might be cooked first, removed from the grease and after the other ingredients are stirred in the fat the bacon returned to the top of the greens. This way the bacon will stay crisp. Another way to treat the greens is not to cook them but drain them well, put them in a warm bowl and pour the crisp bacon and grease over them. Rinse the pan out with 2 or 3 tablespoons of vinegar and add it to the greens. Season with salt and pepper. [70] Raw Spinach Salad young fresh spinach, stemmed vinegar bacon, cut in inch pieces salt and pepper (1 strip per serving) Have the greens washed well and drained thoroughly. Put them in a bowl. Fry the bacon and just as it becomes crisp add a little more vinegar than fat in the pan and pour on the greens. Toss and serve immediately. A variation which is very good is to crush 3 or 4 or 5 buds of garlic and fry them with the bacon and toss this with the spinach with a little French dressing. Beet Salad cold diced beets chopped hard boiled egg lettuce leaves 2 or 3 tablespoons anchovy chopped chives paste French dressing Toss the beets with the lettuce and chives. Mix chopped egg with the dressing which has been blended with anchovy paste. Toss it with the beets and greens. Sliced Beets with Onion Rings cooked, sliced beets dressing: raw onion rings 3/4 cup cider vinegar lf cup sugar 34, teaspoon cinnamon 4 teaspoon salt 14 teaspoon powdered allspice 1 teaspoon whole mustard seed 14 teaspoon powdered clove Bring the ingredients for the dressing to a gentle boil and cook for 5 minutes. Pour while hot over the sliced beets, let cool and then chill them before serving. Garnish with onion rings. Wilted Lettuce (FOR 6) 1 large head lettuce lf cup mild wine vinegar 6 strips bacon 1 teaspoon sugar 1 tablespoon chives, minced 1 teaspoon mustard 1 tablespoon fresh dill, salt and pepper chopped Fry the bacon and mince it. Sprinkle it with the chives and dill. Break the lettuce into coarse bite-size pieces and mix with the bacon. Add the seasonings to the drippings, heat up and toss with the greens. Parsley and Egg Salad for Boiled Beef 2 huge bunches of parsley 1 tablespoon minced capers (chopped fine) lf teaspoon salt 1 bud garlic 5 tablespoons vinegar 2 chopped hard boiled eggs Halve the garlic and rub the salad bowl and put the parsley in the bowl and toss with all the other ingredients and chill. Serve on the same plate with the boiled beef so the hot stock mingles a little with the salad. Salad ‘Tossed at Table (ELEANOR BALDWIN) salad greens: freshly fried croutons romaine, chicory, watercress, grated Parmesan cheese Boston lettuce 2 (minute and a half) eggs French dressing Have all the other ingredients in little bowls around the salad bowl with the greens. ‘Toss the greens with French dressing, open the eggs and mix them in and then the croutons and grated cheese. Lettuce with Chicken Livers crisp lettuce leaves 1 hard boiled egg, minced 2 broiled livers, sieved lf teaspoon dry mustard French dressing Blend the chicken liver with French dressing and toss it through the dry lettuce leaves. Add the egg and the mustard if desired. Greens with Croutons escarolle, watercress, chicory, 2 buds garlic endive, romaine butter or olive oil tiny croutons French dressing