A Bacon Salad Recipe

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.

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