A Plain Cookery Book for the Working Classes

when done and turned out on its dish, pour the prunes over it for the children's dinner. Once in a way, this cheap and wholesome meal would prove a great treat. No. 170. A SUMMER SALAD. Rinse and well shake off all moisture from a couple of cos lettuce, cut them up into a bowl or basin, add a few roughly-chopped green onions, half a gill of cream, a table-spoonful of vinegar, pepper and salt to taste. Mix all together. No. 171. A BACON SALAD. Having prepared any kind of salad you may happen to have, such as endive, corn salad, lettuce, celery, mustard and cress, seasoned with beet-root, onions, or shalot; let the salad be cut up into a bowl or basin ready for seasoning in the following manner:--Cut eight ounces of fat bacon into small square pieces the size of a cob-nut, fry these in a frying-pan, and as soon as they are done, pour the whole upon the salad; add two table-spoonfuls of vinegar, pepper and salt to taste. Mix thoroughly. No. 172. A PLAIN SALAD. Cos lettuce cut up in a bowl or basin, seasoned with chopped green mint and green onions, a spoonful of moist sugar, vinegar, pepper and salt. Mix thoroughly. No. 173. CELERY CRAB SALAD. First thoroughly wash and wipe clean, and then cut a stick of celery into a basin; add two ounces of any kind of cheese sliced very thinly, season with a good tea spoonful of made mustard, a table-spoonful of salad oil, ditto of vinegar, with pepper and salt. Mix thoroughly. No. 174. HOW TO MIX MUSTARD. Put half an ounce of mustard into a tea-cup, or a small basin, add a little salt; mix thoroughly with just enough boiling water to work the whole into a smooth compact soft paste. COOKERY AND DIET FOR THE SICK ROOM. No. 175. BEEF TEA. Chop up a pound of lean beef, and put it on to boil in a saucepan with a quart of water, stirring it on the fire occasionally while it boils rather fast, for at least half an