Ellsworth American. [volume] (Ellsworth, Me.) 1855-current, 1884-09-25
Farm and Home.
Home Hints
- AS l>n SALAD CREAMS.

i' tiyi e 4 ncA.., .n., flakes 4 few shrimps
%, ",,',t> ml, h- ..IeI. sud nice portion
- htt,i hu,.~i c4s.. ,hopr, =. mai. .iI il.l.-
,in. !. ap tose,arr. ui,h some thin slices
81 }.c., sa-'~.n> ns ot;er grern pickles
P';l "v,t s.iIi cream and gnni>h with
p4r>.,, ,uis .:ce, II I'm a.
>ri.r' Nriii -l;nh ~, ., :h:~- 81
d.ne, ia mrrt1 ~ll rh- y=ls> Of tua
n: ael egg. "a. rqiA q.Auti,ie, of
'.ac-tr Wia- an! cream OF "il. Al ~; t~p
''.'-~.5-',, at etsa.l 4 hit.c cayenne or
~a.'a nnnef .a& Sra'- of nutr,ec. Break
Hp aHk remains f cp,i Ash with ;ork>, that
Z mN T.. tlAo, >Hreil layer Of f-h "a
G.>h: .tfrw -,cr i >.me ctpers aud thin
'@cr' r p.rN!e! -l.,rS.n-, ;aen :am s.Ic-> Of
,a'Ara 'r BJ'o.nt sausage, sad on the top,
'"-'.. -t-ir-cl ,.fi!rc- IN hai,e-. opened
tac jau; ~A, ana 'h, hnnr> drA~n out: If
fine, are not d;s.ol,,i >,.r % the cream Nou
hl,e made. POUR j. over ,he dish AMI gar
n.,h ~.ih Sliced egg. a wreath o; an, fresh
>NlAl Ind >irc> % .rmpn.
L>ttoee r5'td. Cat NJ good co. lettuce
% IL. sux:. e., ..r,le dice o.; bacon minced
fac - not ut hem brown, but ia, melt
the tar-n fat. ia.a add vinegar. sal, and
pepper to tie bacon pour the whole over
'hc lettuce. AMI -. it up well Thi, must
Pc served a soon !, mad, or the lettuce
Viii Me H. orispn.>>.
In Ea..aa tl.> s.aIls more frequently
eaten W.thol; bacaa. Tn lettuce !. ,inply
CT, Oh, 4nd mixed with uatercre,s. mustard
and c.cs>. bee, rout. cucumber. onion. and
raljshes. rarui>hel with slices of hard boil
ID eggs. An, Of the salad GRAMS NAV h.
t,tN.d with il nv ban3aI n ~. s,,,s tin.
Per.. I,ufil, d. Ram Saint -nr;.d
pea. '-u,u, ar rhi,. b.aos A.. ho;l.J .o,
well drained. mixed with cbop,ed par,lev
..f pspn.r anj ,ip.-,r c.-,i.b.J u;,b
.re..e. 81 rndNe. anil served As salad
Ayftrhale salad Til. art,rhok,. mus,
be prepared and boiled a. far III. table
brain them dry without breaking. arrange
lhem neatly. uour over them N. sslad
cream. Fish OF any Kind may n. used n. .
ysrnlsh
Apparatus SalId Boil a.nsravu. in
AIR u,ter a., Ia, ~, drat, :, 81, ra
and when cold pau, over il a white salad
cream mixed With lemon Juice instead of
vinegar.
r4uIifo,r>r .Sal1d -R,ir cs.liAow.,. in
.slt and water. 20 that fork viii 90 through
them but not too soft. La, them in cold
water and then drain them ON 4 sieve III.
vide them ii tufts the size of a walnut ar
range them neatly in a shallow dish with
strips of beet-root between. and pour over
cream.
Coid Neat Salad. ANY Kind Of cold
meat, such as beef or mutton. which has been
boiled in broth or soup. NAV be Gu, into /
very small slices or dice. Mince an onion !
very fine, and cut up any sort of pickle |
small, such as beans. ghcrkins or beet-root, |
in vinegar. and also boiled carrot. Mix ali |
together with the meat. Pepper il and
pour over enough Of the salad dressing 10 |
moisten the whole. Let it stand half On |
hour before using. Garnish with celery, !
waterciess or red pickle Of cabbage or beet
root
!SaIad Cream.-No. Thick. sour cream,
salt. white or CAYENNE pepper and little
white vinegar must be well stirred together. |
A lump Of sugar rubbed or a lemon and |
dissolved in the vinegar or cream NAV also
be added If approved. Thi. dressing is ex-
cellent with cos lettuce or endiye
No. Beat an egg veil mix 10 by de-
grees a tablespoon of oil, the ne quantity
of vinegar, half a teaspoon Of mustard -four,
the same of salt and sifted sugar stir all
thoroughly.
No. 3-The yelks of two hard boiled eggs
rubbed smooth. with the juice of lemon,
two tablespoons Of oil, teaspoon of -four
of mustard, the same of sugar and salt and
two tablespoons of white wine
No. 4.-Rub the yelks of two hard-boiled
eggs smooth with little vinegar. Add
raw egg tablespoon Of red wine, table
spoon oil mustard hneiy minced shaiot, a
teaspoon OF tarrason leaves minced as fine as
possible teaspoon OF sugar salt and pep
per- iouf tablespoons OF o. and lastly as
l'"',' WING VINE vinegar as VIII not make
III. u'e's '0o 'ou' an wen s'irred.
w. u. !eiA' .. Two naro-ooiied
ess'' W. 'ao'esPoohs Oh OIL; teaspoon OF
A'' '"e 'a'e Vi sugar ana sat-
~ nm " "Hi'e Pepper Two table
D. A"1 o"e u 'A,Ason
-, el =, s'u'e u"e'.ea, II
r. ~ Eel -. a -. '..'. VI 9 'e
- RI 20 ~ Il
,wo h.,d ho;,.a