Cucumber Salad To Serve With Fish

Peel the cucumbers, and place them in cold water to become crisp. Do not use salt in the water, as is sometimes recommended, as it wilts and makes them indigestible. Cut the cucumbers in two lengthwise, and lay them, with the flat side down, on the dish on which they are to be served. Slice them without destroying their shape, and pour on them a French dressing.

Cucumbers Cut In Halves Lengthwise And Then Sliced To Serve With Fish.


String-Bean Salad

Cut each bean in four strips lengthwise; lay them evenly together and boil in salted water until tender. Remove them carefully and drain. When they are cold and ready to serve, pile them on a flat dish, trim the ends even, and pour over them slowly a French dressing. Garnish with parsley, white chicory leaves or nasturtium leaves.

String Bean Salad.


Bean Salads

Boiled navy beans, flageolets, or Lima beans may be mixed with French or Mayonnaise dressing, and garnished with hard-boiled eggs and parsley.

Cauliflower Salad

Break the vegetable into flowerets; season with salt, pepper, and a little vinegar and oil. Pile them in a pyramid on a dish, and pour over them a white Mayonnaise. Arrange around the base a border of carrots or beets, cut into dice or fancy shapes, to give a line of color. Place a floweret of cauliflower on the top of the pyramid.

Macedoine Salad

This salad is composed of a mixture of vegetables. The vegetables are boiled separately; the large ones are then cut into dice of equal size. The salad is more attractive when the vegetables are cut with fancy cutters or with a small potato-scoop. Peas, flageolets, string beans, flowerets of cauliflower, beets, celery roots, asparagus points, carrots, and turnips - all, or as many as convenient, may be used. Mix them lightly with French dressing or with Mayonnaise. If the latter, marinate them first. Be careful not to break the vegetables when mixing them. Arrange lettuce leaves like a cup, and place the macedoine in the center.

Potato Salad

Boil the potatoes with the skins on; when cold remove the skins and cut them into slices three eighths inch thick, or into dice three quarters inch thick, or cut the potatoes into balls with a scoop; sprinkle them with a little grated onion and parsley, chopped very fine. Turn over them a French dressing. They will absorb a great deal. Toss them lightly together, but do not break the potatoes, which are very tender. A Mayonnaise dressing is also very good with marinated potatoes. A mixture of beets and potatoes with Mayonnaise is also used. Garnish with lettuce, chopped yolk of hard-boiled egg and capers. In boiling potatoes for salad, do not steam them after they are boiled, as they should not be mealy. New or German potatoes are best for salad.

Cold Slaw

Shred a firm cabbage very fine. Mix it with a French dressing, using an extra quantity of salt, or put into a bowl the yolks of three eggs, one half cupful of vinegar (if it is very strong dilute it with water), one tablespoonful of butter, one half teaspoonful each of mustard and pepper, and one teaspoonful each of sugar and salt. Beat them together, place the bowl in a pan of boiling water, and stir until it becomes a little thickened. Pour this while hot over the cabbage, and set it away to cool.