SALADS 
 
A COMPILATION 
 
 OF 
 
 CHOICE SALAD 
 
 RECIPES 
 
 Y\±yu V< \\ %* a ~3b^ 
 
 
 FOR SALE AT THE 
 
 SCHOOL OF DOMESTIC ARTS AND SCIENCES 
 
 Bukton Block 
 
 39 State Street, Chicago. 
 
THE LIBRARY OF 
 
 CONGRESS, 
 
 9 \Z *r- ■'' o 
 
 conr r. 
 
 «$ 
 
 A 
 
 Of 
 
 :OPYRIGHTED 1903 BV MARY WILSON BARNET 
 
IN RECOGNITION OF HER OFFICIAL 
 APPROVAL, AND HELPFUL TEACHING, 
 I DEDICATE THIS LITTLE BOOK TO 
 ISABEL D. BULLARD. 
 
 MARY WILSON BARNET. 
 
 6« 
 
 
Apple Salad (original) 
 
 Chop 3 or 4 apples, mix immediately with mayonnaise, to prevent 
 discoloration; arrange on lettuce leaves, add a layer of cocoanut 
 (previously washed, free of sugar) and put a few tablespoonfuls of 
 mayonnaise on top. Chopped celery is an addition. 
 
 Aquarium Salad (original) 
 
 Wash 2 bunches of fresh mint and pour over it, one pint of 
 boiling 1 water. Mash and bruise it with a silver or wooden spoon. 
 Soak 2 tablespoonfuls of Knox's granulated gelatine, in 1 cup of 
 cold water, x /z hour; add juice of 3 lemons, % cup of sugar, and 
 pour over this, the hot mint water. Stir until dissolved, and strain. 
 Color with " a pin-head speck" of Burnett's leaf green. Wet the 
 mold, put it in dishpan of ice water, and pour in jelly, to a depth of 
 one inch. When this is hard, arrange on top of it, a few gold 
 sardines (not too near the edges.) Pour on more cool jelly, and 
 when firm, add fish, 3 or 4 in each layer, and lastly peel mush- 
 rooms and lay closely together, breaking up some, to represent 
 shells. Pour on jelly to make a smooth finish to the mold, and set 
 away to harden, for five or six hours. Serve with mayonnaise. 
 Use a large breadpan for mold. Garnish with lettuce or cress. 
 
 Alligator Pear Salad 
 
 Cut Alligator pears in two, lengthwise. Make dressing of 6 
 tablespoonfuls of Antonini olive oil, Yz teaspoonful of salt, a little 
 cayenne, 4 drops of onion -juice, and juice of one lemon, ( or two 
 
limes.) Arrange the pear halves, on lettuce, and put 1}6 table- 
 spoonfuls of dressing- in each. (A peculiar fruit, to be found at 
 Kunze's. ) 
 
 Asparagus Tips and Orange Salad (original) 
 
 Peel four oranges, remove the white skin and slice, (from stem 
 end to flower end, not across. ) Arrange on bed of cress, or lettuce, 
 and sprinkle over asparagus tips, previously boiled in salted water 
 IS minutes, and thoroughly chilled. Serve with French dressing, 
 using orange, or lemon juice in place of vinegar. 
 
 Cheese Balls Salad 
 
 Mash, together, x / 2 pound Roquefort cheese and 1 teaspoonful of 
 butter, 1 blade of chives, chopped fine, (or top of green onion,) x /z 
 teaspoonful mustard, 1 teaspoonful Worcestershire sauce. Mix thor- 
 oughly, and color with a pin-head speck of Burnett's "leaf green 
 paste." Roll into balls, and serve on young, tender lettuce leaves, 
 garnished with pink rose petals. Use French dressing. 
 
 Baked Bean Salad 
 
 Chop, fine, 1 or 2, raw onions, and scatter them over the cold, 
 baked beans. Dress with vinegar, melted butter, pepper, and salt, 
 if necessary. 
 
"Bokara" Clover Blossom Salad 
 
 Gather the fresh, fragrant blossoms, rinse in a colander, and shake 
 dry. Mix, with enough whipped cream, to moisten, and a little salt. 
 Serve on lettuce hearts. 
 
 Bird Nest Salad 
 
 Boil 6 eggs J^ hour. Remove the yolks, and rub them through a 
 sieve. Add to them x /i teaspoonful made mustard, i teaspoonful olive 
 oil, i teaspoonful grated cheese, a few drops onion juice, salt, and 
 cayenne. Form into small balls. Cover a flat dish with shredded 
 lettuce, chop the whites very fine, and arrange them in nests. Put 
 a ball or "egg" in each one, and pour over a French dressing. 
 
 Cherry and Hazel Nut Salad 
 
 Remove the stones from large, dark red or white cherries, and 
 place an hazel nut meat in each half. Serve on lettuce, with mayon- 
 naise dressing. 
 
 Chestnut Salad 
 
 Shell large Italian chestnuts, and boil them half an hour. Drain, 
 rub off the skins and boil them again in slightly salted water until 
 
tender. Dry carefully, slice and mix with mayonnaise diluted with x / 2 
 cup of whipped cream. Serve on lettuce cut in ribbons. If a French 
 dressing be used, pour it over the nuts while warm, but serve the 
 salad very cold. 
 
 Cucumber and Celery Salad 
 
 (in cabbage dish.) 
 
 Cut 2 cucumbers in 54-inch slices and then cut each slice down 
 in thirds (making pointed pieces). Slice the celery in narrow rings, 
 in equal quantity with the cucumbers, mix them together, and add 
 mayonnaise dressing. Take a large, pointed cabbage, cut off the out- 
 side leaves, remove the top, and with a sharp knife dig out the center 
 of the cabbage slowly and carefully, leaving 3 leaves for the walls. 
 When prepared and ready to use, stick full of large cloves to fasten 
 the leaves together as well as for effect. Fill with the salad and crown 
 with golden mayonnaise. Serve on round chop platter, in bed of curly 
 lettuce. If the cloves are put in too long before using they become 
 moist and drop out. 
 
 Crab Meat Salad 
 
 An equal amount of crab meat and cut-up celery. Mix with 
 French dressing. Line a salad bowl with curly lettuce, put in the crab 
 mixture, and decorate with spoonfuls of mayonnaise and ripe olives. 
 
Egg Ball Salad 
 
 Boil 6 eggs gently y 2 hour. Plunge into cold water. Cool, and 
 cut them in two, remove the yolks, mash to a paste with an equal 
 quantity of finely chopped tongue or chicken, a teaspoonful melted 
 butter, 2 tablespoonfuls of cream, salt and pepper to taste. Form 
 into small balls, and cut the whites into rings. Arrange lettuce or 
 cress on low, flat dish, place the balls in the center and the rings 
 around the edge. Pour over French or mayonnaise dressing and 
 garnish with nasturtiums. 
 
 Grape Fruit Salad 
 
 Cut the grape fruit in half, and with a teaspoon remove all the 
 pulp, saving the juice. To four grape fruit allow 6 tablespoonfuls 
 olive oil, putting it into a bowl with ^ saltspoonful cayenne, Yz 
 teaspoonful salt, 2 tablespoonfuls grape fruit juice (in place of 
 vinegar), and 6 drops onion juice. Mix and pour over the grape 
 fruit pulp until wanted. Serve on lettuce or in the fruit shells. 
 
 Green Peas, and Carrot Salad 
 
 Scrafe and slice the carrots and boil in salted water. Remove 
 the peas from can to colander and wash with cold water. Boil 
 gently, if hard, 5 minutes, and allow to cool. Mix with the carrots, 
 previously chopped, and serve with French or mayonnaise dressing 
 either on flat dish, salad bowl or in orange cups on lettuce leaves. A 
 little chopped mint is an improvement. 
 
Green Pea and BLACK Walnut Salad 
 
 Drain i can of peas, and wash the^n thoroughly in a colander. 
 Boil in salted water a few moments if necessary. When cold add 
 to them one cup of black walnut meats chopped (or whole), and may- 
 onnaise dressing. 
 
 Mushroom and Cucumber Salad 
 
 Peel the cap and stalks, break (or chop) into coarse pieces, 
 add cayenne, salt, I tablespoonful butter and juice of % a lemon. 
 Stand i hour to extract the juice, then simmer i hour (very gently), 
 and allow them to cool. Drain, and when cold add to them cubes of 
 cucumber. Serve with French or mayonnaise dressing in tomato 
 cups or green peppers, or simply on lettuce leaves. 
 
 Nasturtium Salad 
 
 Take celery stalks in a group of three or four and slice them in 
 narrow rings ; chop i tablespoonful of parsley and 2 blades of chives. 
 Mix these together; arrange curly, crisp lettuce leaves, and put this 
 mixture in the middle. Pour over it French dressing. Garnish with 
 nasturtium blossoms and seed pods, and sprinkle finely cut nasturtium 
 stems over the whole. 
 
Orange, Grape Fruit, Lemon, and RIPE Olives Salad 
 
 (original) 
 
 Cut 2 oranges, 2 grape fruit and 1 lemon crosswise. Remove 
 the pulp with an orange spoon, saving all the juice. Put into a bowl 
 l / 2 teaspoonful of salt, Y^ saltspoonful cayenne, I/2 teaspoonful of 
 onion juice, 1 tablespoonful grape fruit juice, 6 tablespoonfuls olive 
 oil. Mix until salt is dissolved; then pour over the fruit pulp, and 
 set it away to mellow for an hour or two. Arrange on lettuce 
 hearts, and garnish thickly with ripe olives cut in half and "lemon 
 points." 
 
 Orange and Water Cress Salad 
 
 (to serve with game.) 
 
 Peel 4 oranges, removing the white skin. Slice doivn from flower 
 to stem end, arrange in two rows on a platter, and through the 
 center and around the edge place water cress. Make a French dress- 
 ing (using lemon juice instead of vinegar) ; pour over and serve. 
 
 Oyster Salad 
 
 One quart of oysters drained and cut in two; 3 stalks of celery 
 hearts cut in rings. Keep the oysters very cold, and serve on lettuce 
 leaves with mayonnaise or the following: Beat one raw egg with 1 
 tablespoonful of olive oil or melted butter. Rub the yolks of two 
 hard-boiled eggs smooth and add 1 teaspoonful of salt, J / 2 saltspoon- 
 
ful of cayenne (or J /i teaspoonful black pepper), i teaspoonful made 
 mustard, the raw egg mixture, and beat in very slowly 2 tablespoon- 
 fuls of vinegar. Mix the oysters and celery with half this dressing. 
 Turn salad out when ready to serve on bed of lettuce, and pour over 
 remainder of dressing. 
 
 Pear Salad 
 
 Use the large, white canned pears, allowing half a one to each 
 person. Serve on lettuce with mayonnaise dressing. 
 
 Pond Lily Salad 
 
 Allow i hard-boiled egg for each person. Remove the shells, 
 and, beginning at the end (where the white is thickest), cut the 
 whites lengthwise, almost to the base, into halves, quarters and eighths. 
 Place the egg on the plate on which it is to be served, and carefully 
 lay back each petal. Score the yolks with a fork, and arrange shredded 
 lettuce around the edge of each plate. Glass plates are especially 
 pretty and appropriate. Pass mayonnaise dressing. 
 
 Potato Salad 
 
 Boil the potatoes in the skins and let them stand without paring 
 over night. Pare and cut into 34-inch slices, into strips and then 
 squares. Chop i white onion very fine and add it. Sprinkle with 
 
2 level teaspoonfuls of celery seed, and pour over plenty of French 
 dressing (as it is absorbed quickly), and let it stand half a day to 
 season, stirring from the bottom once or twice. 
 
 Pepper and Cucumber Salad 
 
 Pare 2 slender cucumbers and slice them, not quite through. 
 Soak in cold water 1 hour. Cut off the ends, and between each 
 slice lay narrow strips of red or green pepper (or both), letting the 
 ends project. Arrange them diagonally on a bed of lettuce leaves, 
 and serve with French dressing or mayonnaise. 
 
 Riverside Salad 
 
 One cup of cold boiled potatoes chopped, 1 cup cucumbers iced 
 and sliced, 1 cup celery cut in rings, 1 tablespoonful minced white 
 onion. Mix with mayonnaise dressing. 
 
 Salads in Lemon, or Mint Jelly 
 
 First make a plain lemon jelly, using only half the amount of 
 sugar, or "mint jelly," the recipe for which is given under Salad 
 
Suggestions. Fill the bottom of the mold with yi inch of jelly and 
 set on ice (or in a dishpan of ice water). When hard, place on top 
 of it a bowl (large enough to hold the salad), and fill it with chopped 
 ice. Pour jelly around this until almost reaching the top of the 
 bowl. When the jelly is hard, remove ice from bowl and fill with 
 tepid water for a moment only; then remove the bowl from the 
 jelly. Fill the hollow with chicken, lobster, crab, shrimp or sliced 
 tomato salad. Cover with jelly, and after it has hardened a little 
 set it in the icebox. A novel and pretty salad. Serve with mayon- 
 naise dressing. 
 
 Salads in Pepper Cases 
 
 Cut a slice from the stem end, remove the seeds (and the white 
 strips to which they are attached), and let the peppers lie in salted 
 water for 2 hours. Wipe dry, and fill, letting the filling come well 
 above the peppers, and dot the top with thick mayonnaise. Use any 
 of the following : Hard-boiled eggs chopped and mixed with shredded 
 lettuce and mayonnaise ; 2d, the minced white meat of chicken, and 
 lettuce; 3d, lobster and lettuce; 4th, cucumber cubes and lettuce; 
 5th, chopped apple, celery and cocoanut {with sugar washed out 
 of it) ; 6th, shrimps and lettuce. In fact any salad mixture may be 
 served in this way. 
 
 Salmon Salad (original) 
 
 (the queen of salads.) 
 
 Drain the oil from 1 can of salmon, and remove all skin and 
 bones, breaking the fish as little as possible. Add an equal quantity 
 
of whitest celery cut in thin slices. Marinate with the following: 
 3 tablespoonfuls of oil, i tablespoonful lemon juice, l / 2 teaspoouful 
 salt, y± saltspoonful cayenne, mixed well together. Set in icebox for 
 2 hours or longer. Put a VS-pound package of cocoanut on a sieve, 
 and wash it very thoroughly to free it from all sugar, and let it 
 dry a little. When ready to serve, arrange yellow lettuce hearts on 
 a low glass dish or chop platter, add a layer of salmon mixture and 
 then one of cocoanut I inch thick. Repeat the arrangement a second 
 time, and on top of the last cocoanut put mayonnaise in tablespoonfuls. 
 It is a pretty and delicious salad. 
 
 Scallop Salad 
 
 Soak i pint of scallops in salt water ]/i hour; rinse in cold 
 water; boil 20 minutes; mix with two cups of sliced celery, and serve 
 with mayonnaise. 
 
 Shad Roe, and Cucumber Salad 
 
 Wash a pair of roe and simmer very gently 10 minutes in salted 
 water, adding a small onion sliced. Take up and drain. Put into 
 fresh, boiling, salted water and simmer gently 20 minutes. Remove 
 and drain. Butter a tin plate, and lay the drained roe upon it. 
 Sprinkle with salt and pepper, and spread with soft butter, and dredge 
 lightly with Hour. Bake l /z hour, basting often with a thin mixture 
 of flour, water, butter, salt and pepper. When very firm and cold, 
 cut into cubes, and add cucumber cubes. Serve on lettuce, with mayon- 
 naise dressing. 
 
Tomato and Cocoanut Salad (original) 
 
 Remove the stem ends from as many tomatoes as needed. Slice 
 sufficient celery to make two cupfuls, and add I cupful of cocoanut 
 (from which the sugar has been thoroughly ivashed). Moisten with 
 mayonnaise. Fill the tomatoes so the mixture comes well above the 
 top, and arrange them on lettuce leaves. Put I teaspoonful mayonnaise 
 on top of each pepper. 
 
 Tomato Salad 
 
 Peel, and slice rather thick, 3 tomatoes. Slice 6 stalks of celery, 
 and chop very fine l /i a small, silver-skin onion and ^ of a green 
 pepper. Spread these over the sliced tomatoes, and add French dress- 
 ing. 
 
 Shrimp and Cocoanut Salad (original) 
 
 Remove the shells from 1 pint of shrimps, and with a sharp knife 
 make an incision along the back, a little one side of the middle, and, 
 beginning at the head, remove the loose thread of meat, which thus 
 will leave the intestine exposed, and which may then be easily re- 
 moved. Add 2 cups of finely sliced celery, and moisten with mayon- 
 naise, and let stand an hour or two in the icebox. When ready 
 to serve, arrange on lettuce leaves and add a layer 1 inch thick of 
 cocoanut (from which the sugar has been thoroughly washed), and 
 repeat the layers a second time, putting spoonfuls of mayonnaise on 
 top of the last layer of cocoanut. 
 
Spinach Salad 
 
 Wash carefully without bruising the smooth-leaved hothouse 
 spinach, and dress with French dressing. It has a delicious flavor 
 and is more digestible than lettuce. 
 
 Spinach Salad No. 2 
 
 Boiled spinach may be molded in timbal tins and served cold 
 on lettuce with French dressing. 
 
 Watermelon Salad 
 
 Use a large potato cutter, or table spoon, and cut out balls of 
 watermelon heart. Serve on the curly leaves of head lettuce with may- 
 onnaise or French dressing. 
 
 Watermelon and Pepper Salad 
 
 Put 2 green peppers into ice water and allow them to remain 
 several hours. Then remove the seeds and white strips (to which 
 
the seeds are attached), and slice across in very thin, even rings. 
 Cut the pink part of watermelon in cubes or balls, and heap them on 
 lettuce, garnishing with the pepper rings. Serve with mayonnaise 
 or French dressing. 
 
 Watercress Salad 
 
 Freshen the cress in very cold water until it becomes crisp. Dry 
 thoroughly without bruising. Mix with it 2 sour apples sliced thin, 
 and French dressing. 
 
 Yellow Plum Tomato Salad 
 
 Scald in boiling water i minute firm, yellow plum tomatoes, and 
 set them away without peeling to become firm and cold. When 
 ready to serve, peel and arrange in a pyramid on a bed of lettuce or 
 cress, and pour over them French dressing, to which add i teaspoon- 
 ful of made English mustard. 
 
THE MEASUREMENTS IN THESE RECIPES ARE TAKEN LEVEL. 
 
 French Dressing 
 
 One saltspoonful of salt, y 2 saltspoonful of pepper, 3 tablespoon- 
 fuls of oil, 1 tablespoonful of vinegar, J4 teaspoonful of onion juice. 
 Mix in order given, adding oil slowly. This is proper dressing for 
 vegetable and egg salads, and is used to marinate (or season) a meat 
 or fish salad which is to be served with mayonnaise later. 
 
 Mayonnaise Dressing 
 
 One teaspoonful of mustard, 1 teaspoonful fine sugar, y 2 teaspoon- 
 ful salt, l 4 teaspoonful cayenne, yolk of 1 raw egg, 1 pint olive oil, 
 2 tablespoonfuls vinegar, 2 tablespoonfuls lemon juice. 
 
 Mix the first four ingredients in a bowl, add the egg yolk, stir- 
 ring well with Dover beater. Add the oil, a few drops at a time, 
 stirring it until it thickens. When the dressing becomes very thick, 
 thin it with a little lemon juice, and add oil and lemon alternately, 
 and lastly the vinegar. When ready to serve, add V2 cupful whipped 
 cream, if you like it. It will make it white and much thinner. The 
 dressing always liquefies as soon as mixed with meat or vegetables, 
 so it should be made very thick to begin with. 
 
 Cream Salad Dressing 
 
 (for cold slaw, etc.) 
 
 Put into a double boiler 1 tablespoonful butter, 1 tablespoonful 
 sugar, % teaspoonful salt, */ 2 teaspoonful flour, x / 2 teaspoonful dry 
 
mustard. Melt, and mix well ; add the beaten yolk of i egg, 6 table- 
 spoonfuls of cream, and lastly two tablespoonfuls vinegar. As soon 
 as it begins to thicken remove it from the stove to prevent curdling. 
 
 Cream Dressing No. 2 
 
 Rub the yolk of i hard-boiled egg through a sieve and put it into 
 a bowl with the yolk of I raw egg, salt, pepper and i teaspoonful 
 made mustard. Stir, and add slowly and alternately 4 tablespoonfuls 
 oil and 2 tablespoonfuls vinegar, then chopped parsley. This is nice 
 on cold asparagus or potato salad. 
 
 Midlothian Cheese 
 
 (to serve with salad.) 
 
 One brick Waukesha (sweet cream) cheese, 1 tablespoonful Wor- 
 cestershire sauce, 1 tablespoonful finely chopped chives, 1 saltspoon- 
 ful dry mustard, x / 2 teaspoonful (level) salt. Mix all together and 
 mold, or roll into little balls. Serve on a lettuce leaf. 
 
SALAD SUGGESTIONS 
 
 "Mint Jelly" is a good medium for molding chicken and other 
 salads. 
 
 Mint Jelly 
 
 Wash 2 bunches of mint and pour over them 1 pint boiling 
 water. Crush and bruise it, turning it over and over, and let it stand 
 and steep one-half hour. Soak */> box Knox's granulated gelatine 
 in y 2 cup of cold water, add the juice of 2 lemons, and 1 cup of 
 sugar. Pour over this the hot mint water, stir until sugar is dis- 
 solved, strain and pour in wet mold. It is delicious served individually 
 with hot or cold lamb, but being made of gelatine, melts if put on a 
 warm dinner plate. 
 
 All mayonnaise dressing needs a touch of onion juice, obtained 
 by cutting an onion across and pressing the cut surface with the edge 
 of a knife drawn firmly over it. 
 
 Cocoanut is a good substitute for English walnuts in the Wal- 
 dorf salad as well as those mentioned above. Lay it on a sieve and 
 wash it thoroughly to free it of all sugar. 
 
 Two drops of creme de menthe added to French dressing give a 
 refreshing flavor. 
 
 Antonini olive oil is the sweetest, lightest in consistency and 
 most satisfactory for successful salad dressings. In gallon cans it is 
 as easily preserved as in bottles, retaining its sweetness and delicacy 
 to the last drop. 
 
 The dark, Mexican, flat red peppers make a showy garnish placed 
 whole about a salad dish. 
 
ANTONINI & CO. 
 
 PURE TABLE 
 
 ..OLIVE OIL.. 
 
 Imported for 55 years, and acknowledged 
 during that time by connoisseurs as 
 
 The Finest for Salads and Mayonnaise Dressing- 
 Put up in reputed Quarts, long bottles 
 
 " Quarts, short, wide bottom bottles 
 
 Pints, long bottles 
 Pints, short, wide bottom bottles 
 Half Pints, long bottles 
 
 Splendidly Corked and Capsuled 
 
 Full Five Gallon Cans, Full One Gallon Cans, Full Half Gallon 
 Cans, with corked spouts securely capsuled 
 
 For Sale by Grocers and Druggists throughout the United States 
 
 JAMES P. SMITH <£, CO. 
 
 57-59 South Water St 
 
 CHICAGO, ILL 
 Sole Agents In the United States 
 
 New York 
 Paris. France 
 
DON'T GET CROSS 
 
 if your glasses bother you, 
 just ask Beek to fix them, 
 glad to do it. 
 
 The SHUR-ON 
 will stay on and is very neat in appearance. 
 
 
 22 WASHINGTON ST. 
 
 OPPOSITE MARSHALL FIELD'S 
 
 C M I O AGO. 
 
A BETTER SALAD DRESSING 
 THAN YOU CAN MAKE 
 
 Better, because its makers have had more than twenty years' expe- 
 rience in this line; better, because its makers are direct importers of 
 the finest salad oil in the world; better, because they have facilities 
 for procuring- other ingredients in quantities and qualities that no 
 single household can command. 
 
 If you have difficulty in obtaining a mayon- 
 naise dressing, equal in freshness, and delicacy, 
 to one you can make yourself, you have never 
 ijll^H tried. 
 
 YACHT CLUB 
 
 Salad Dressing and Cold Meat 
 Relish 
 
 Hundreds of thousands of housewives gratefully 
 testify that Yacht Club Salad Dressing pos- 
 sesses all that desired freshness and delicacy — 
 and that undesirable "store taste" found in 
 most prepared salad dressings, is positively 
 absent. 
 
 Yacht Club answers every requirement. It 
 is piquant, appetizing, wholesome and healthful. 
 It gives an unrivalled relish to lobster, shrimp, 
 chicken or any vegetable salad, fish, cold meats, 
 baked beans, cucumbers, sliced tomatoes, let- 
 tuce, etc. 
 
 UDGES SAY OF YACHT CLUB DRESSING 
 
 Fram the Superintendent of the Chicago Club 
 Chicago, III. Jufy 26 
 In answer to your inquiry as to what I 
 think of Yacht Club Dressing, I can read' 
 ily say that I consider it the finest article 
 of ready-made salad dressing on the mar- 
 ket. Gbokgb H. Barbell. 
 
 From the Manager of the Union League Club 
 Chicago, III. July 31, 1889 
 In regard to the Yacht Club Salad Dres- 
 sing, I will say that it has given the best 
 satisfaction to our members. I personally 
 think it is the best relish for cold meats, I 
 have ever used. A. E. Glbnnib 
 
 It does not follow because Yacht Club Salad Dressing enjoys 
 such high favor, among epicurean diners, that it is an expensive ta- 
 ble luxury. Indeed, on the other hand, the prudent housewife con- 
 siders it a table necessary, because of the hundreds of dainty, and 
 delicious dishes, that can be contrived with it, at a trifling cost. Its 
 use links luxury with economy. 
 
 SOLD BY GROCERS EVERYWHERE 
 
 MADE ONLY BY TILDESLEY A CO. CHICAGO, ILLINOIS 
 
 Reid, Murdoch & Co. 
 Stevenson & Gross Co. 
 L. A. Talcott Co. 
 
 DISTRIBUTORS: 
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 Steele-Wedeles Co. 
 
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t\e\ow& 
 
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 KEEPTHE BODY EN GOOD HEALTH 
 
 If the the body is in good health, and the instincts 
 of Nature are not suppressed, there is a proper 
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 D9PRICES 
 
 WHEAT FLAKE CELERY 
 
 FOOD 
 
 ii the ideal food to keep the body in good health. 
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 My signature on (fo Qrfaf jh % * 
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 A Cook Book containing 76 excellent receipts for 
 using the Food mailed free to any address. 
 For tale by all leadiao Grocers. 
 
 PRICE CEREAL FOOD CO., Chicago 
 
The School of Domestic Arts and 
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