More Salads

Lettuce Salad

Cut the lettuce in four quarters, beginning at the bottom. Remove the leaves carefully without mashing or pressing them. Carefully wash each leaf and put it on a clean, soft napkin; dry and arrange them loosely in the salad-bowl. Sprinkle over chopped chives, parsley or onion, as you like. At serving-time have this brought to the table, also the oil and vinegar. Dust the salad with salt and pepper. Rub the spoon with garlic, measure the oil, pour it over the lettuce, mix and toss with a salad fork and spoon until the oil is evenly distributed. Then pour over the vinegar, toss again, and serve.

Chicory Salad

This, to me, is the most delightful of all dinner salads. Wash the chicory, trim the ends, leaving each piece about a finger's length. Put in a bowl half a teaspoonful of salt, a teaspoonful of grated onion, a saltspoonful of pepper; mix, and add four tablespoonfuls of olive oil; rub until the salt is dissolved; add a tablespoonful of tarragon vinegar; mix, pour over the chicory, and serve at once.

Asparagus Salad

Trim neatly one bunch of asparagus, stand it in a kettle of boiling, salted water, cover, and cook for forty-five minutes. Drain and cool. Arrange neatly upon a flat dish and serve very cold, with French dressing.

String Bean Salad

Select young, tender beans; string and cut each one in three pieces lengthwise. Cover with boiling, salted water; boil for twenty minutes, and drain. Throw them in cold water for ten minutes; then put them in boiling, unsalted water, and cook for fifteen minutes longer. Drain and cool. Arrange them neatly on a small platter, cover with French dressing, sprinkle with chopped parsley, and serve at once.

Cauliflower Salad

Soak a head of cauliflower in cold water; break it in flowerets and cook in salted, boiling water for thirty minutes. Keep it perfectly white; if it boils too long it will lose its color. When done lift it carefully and stand aside to cool. At serving-time arrange it in a salad-bowl, sprinkle with chopped parsley and a tablespoonful of onion juice, then pour Italian dressing over all, and serve.

Woods Salad

Scald and peel solid tomatoes, take a slice from the stem ends, scoop out the centres, and stand them on the ice to cool. Chop a handful of sheep sorrel, mix it with an equal quantity of chopped cress, finely chopped mushrooms, and chopped mint; fill this in the tomatoes, stand them on lettuce leaves, and pour French dressing over them.

Partridge berries may be used in place of the mushrooms when the latter cannot be procured.

Carrot Salad

Cut young and perfect carrots in thin slices, then with a vegetable cutter cut them in fancy shapes. Put them in a kettle of boiling, unsalted water, cook gently for one hour, drain and cool. At serving-time arrange them neatly on lettuce leaves, cover with French dressing, and serve.

A Simple Russian Salad

Line a salad-bowl with crisp lettuce leaves. Put over one or two tomatoes that have been peeled and chopped fine. Add a mashed anchovy to the recipe for French dressing, pour it over the salad, mix, and serve.