Recipe: 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.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss