The Skilful Cook - LightNovelsOnl.com
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_Ingredients_--1 tin of oysters.
1 crisp lettuce.
1 head of celery.
A little _mayonnaise_ or salad-dressing.
_Method._--Wash the lettuce, and cut it coa.r.s.ely.
Wash, and cut the celery into one-inch lengths,
Trim the oysters, and mix them with the salad.
Put the mixture into a salad-bowl, and pour over the _mayonnaise_ or dressing.
Celery Salad.
_Ingredients_--2 heads of celery.
1 beetroot.
A plain salad-dressing.
_Method._--Wash the celery, and cut it into half-inch lengths.
Put them in a salad-bowl, and pour the dressing over.
Garnish with a border of beetroot.
Tomato Salad.
_Ingredients_--A few ripe tomatoes.
Equal quant.i.ties of oil and vinegar.
1 dessertspoonful of chopped parsley.
Pepper and salt.
_Method._--Slice the tomatoes and lay them on a gla.s.s dish.
Sprinkle them with the parsley.
Mix the oil and vinegar with pepper and salt, and pour over them.
Cauliflower Salad.
_Ingredients_--1 boiled cauliflower.
A little _mayonnaise_ or salad-dressing.
Pepper and salt.
_Method._--Divide the cauliflower into tufts, and remove the green leaves.
Place them on a dish, and pour the dressing over them.
Garnish with beetroot.
Potato Salad.
_Ingredients_--Some boiled potatoes.
1 boiled onion.
Some plain salad-dressing.
_Method._--Slice the potatoes and onion thinly.
Lay them on a dish, and pour the dressing over.
If preferred, the onion may be omitted.
Haricot Salad.
_Ingredients_--Some nicely cooked haricot beans.
1 teaspoonful of finely-chopped parsley.
Equal quant.i.ties of oil and vinegar.
Pepper and salt.
_Method._--Lay the beans in a dish.
Sprinkle them with the parsley.
Mix the oil and vinegar with the pepper and salt, and pour over them.
Lentil Salad.
_Ingredients_--Some boiled lentils.
A little chopped parsley.
Equal quant.i.ties of oil and vinegar.
Pepper and salt.
_Method._--Lay the lentils in a dish.
Sprinkle them with the chopped parsley.
Mix the oil and vinegar with the pepper and salt, and pour over them.
Mixed Salad.
_Ingredients_--Equal quant.i.ties of boiled potato, carrot, turnip, and beetroot.
Equal quant.i.ties of oil and vinegar.
