Cold Garniture, Jardiniere

No. 1693. - This Garniture is composed of the flower buds of cauliflower, artichoke bottoms, mushrooms, large asparagus tops, string-beans, and young carrots. They are all cooked separately, and then drained. Season them with salt, pepper, oil and vinegar, and then glaze them with Aspic jelly. Dress them in bunches, alternating the colors. The tops of the mushrooms should be grooved in crescent shapes to give them a nice appearance.

Cold Garniture, Floral Style

No. 1694. - This garniture consists of nice large asparagus tops, mushrooms, truffles, artichoke-bottoms, young carrots and tomatoes. The asparagus tops are cut in pieces about two inches long and kept in bunches. The mushroom heads are cut in crescent shapes. The artichoke-bottoms are left whole. The carrots are nicely trimmed. All of these vegetables are cooked separately, then seasoned with salt, pepper, oil and vinegar, and kept separate. Then drain them and mask them with a Chaufroix sauce, changing the color of the sauce for each vegetable as it makes a finer effect. Dress them in bunches, alternating the colors.

Large Garniture, Provincial Style

No. 1695. - This garniture consists of stuffed tomatoes and stuffed green peppers, stuffed artichokes and stuffed mushrooms. Dress them and glaze them with a Madeira wine sauce.

Essence Of Vegetables

No. 1696. - Put the following in a saucepan: One shin of beef, one of veal, one hen, six carrots, six onions and two turnips. Pour two gallons of cold water over them and, when it boils, skim it well. Then add two heads of celery, a faggot of parsley garnished with two heads of lettuce, two leeks, some whole peppers and a few cloves. Now let it cook slowly for four hours, then strain it through a towel and reduce it on the fire to half of its quantity.

Frying Batter For Vegetables

No. 1697. - Put two pounds of sifted flour in an earthen bowl, make a hollow in the centre, and add four ounces of melted butter and water enough to make a light batter. Mix it well and see that no lumps form, having it nice and smooth, and add a little salt. This batter should be made one hour before it is used. When ready to use it, beat the whites of four eggs into a stiff froth, and add them to the batter, mixing the whole gently.

Vegetable Salads

No. 1698. - All vegetables that can be eaten raw or cooked can be used in salads. They are seasoned with salt, pepper, oil and vinegar, and are generally eaten cold. Various salad dressings and herbs are sometimes used in their preparation. Salads should vary according to the season of the vegetables. Care should be taken not to bruise any of the vegetables used in a salad. Green salads make a refreshing breakfast dish. Endives and dandelion should be dressed with a plain dressing and a piece of bread rubbed with garlic should always be added. The corn-salad or lamb-lettuce makes a delicious salad, dressed with pickled beets. A mustard dressing should be added to celery, and a few drops of Worcestershire sauce also, to heighten the flavor if desired. Water-cress should be served fresh and plain. It is excellent with roasted or broiled fowl. Lettuce and cos lettuce are two popular salads. Do not dress it until ready to serve. Fine herbs may be added, and also a garniture of hard-boiled eggs. Mixed vegetable salads are best in spring, when the vegetables are young and tender. In mixing them see that they harmonize in taste and color. The best vegetables for salads are green and white beans, new or pickled beets, potatoes, small onions, carrots, artichoke bottoms, asparagus tops, green peas, and gherkins. Occasionally some anchovies, pickled herrings, capers, olives, truffles, and yolks of eggs may be added. Be very careful in seasoning salads. Always season with the oil first, because if too much vinegar is used it will settle in the bottom of the salad bowl, instead of mixing with the oil properly. Never try to mix the salt with the vinegar. It is best to sprinkle it over the salad with the pepper, or it can be mixed with the oil. Green salads are used at breakfast or dinner, while the salads that are made of fowl or fish are best at a luncheon, supper, or collation. Cucumbers and tomatoes can be served with the fish.

Recipes for making the various kinds of sauces for salads will be found in the "Book on Sauces."