And Merchant Tailoring

Ingredients

• ten pounds of plums take five pounds of sugar
• one-half pints of vinegar
• one gallon of juice put four spoons full of salt
• one cup of sugar
• one quart of vinegar
• a gill of vinegar
• four hard-boiled ^gg'i add a little pepper
• two hard-boiled eggs
• two table-spoons full of melted butter
• five table- spoons full of good vinegar
• five pounds of sugar
• four spoons full of salt
• pepper
• salt
• vinegar
• cinnamon
• cloves
• nutmeg

Directions

1. -Liobster Salad.

2. To the yolks of four hard-boiled ^gg'i add a little pepper and salt and a gill of vinegar. Stir this all together. Cut up some celery or cabbage fine, mix carefully with the lobster in the dish in which it is to be .served. Then pour the mixture over it.

3. Mrs. George.

4. Tomato Salad.

5. Take off the skins, cut in thin slices, and lay in a salad bowl. Make a dressing by working a tea-spoon full of salt and made mustard, a little pepper, the yolks of two hard-boiled eggs, with two table-spoons full of melted butter. Then whip in five table- spoons full of good vinegar. Pour over the tomatoes, and let it cool for an hour before serving. Mrs. George.

6. Wild Plum Catsup.

7. To ten pounds of plums take five pounds of sugar. Boil, mash and strain the fruit. For every quart of juice add rather more than one and one-half pints of vinegar. Add cinnamon, cloves and nutmeg. Boil fifteen minutes. Mrs. Howard.

8. Tomato Catsup.

9. Boil tomatoes and strain in a sieve. To one gallon of juice put four spoons full of salt, four of black pepper, four of ground mustard, three of allspice, two of cinnamon, one cup of sugar, one quart of vinegar. Boil until thick. Mrs. L. B. France.

10. l« SAUCES.

11. ROBT MARQUIS & CO.,

12. Corner i6th and Stout Streets, Denver, (Bancroft Block.)

13. Dealers in Fine Groceries,

Nutrition, whole recipe (rough)

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.