Turnip-Rooted Celery (Called Also Soup Celery)

Clean, wash well, and scrape it carefully; cut it in thin slices, place it in the salad-dish, sprinkle salt, pepper, vinegar, and mustard on it, mix well the whole together, and leave thus from four to six hours. Then throw away the vinegar, or most of it; add very little salt and vinegar, oil, and move well. Serve as above, that is, immediately after the roast-piece of the dinner.

A salad with cabbage, chiccory, corn-salad, or any kind of greens, after being properly cleaned, washed, wiped dry, and cut in pieces if necessary, is made and served exactly like a salad of lettuce described above.

Nasturtium

This is said to be a native of Mexico; it makes a good salad in summer-time. Make and serve like a salad of lettuce.

Chervil And Sorrel

In Italy, Spain, and the south of France, they make salad with these two vegetables, half of each, prepared and served like lettuce.

Some persons like a thick sauce with salad; it is made thus: Put a hard-boiled yolk of egg in a bowl, mash it, and then mix with it salt and a tablespoonful of vinegar; when these three are thoroughly mixed, add pepper and oil (about two tablespoonfuls of oil), little by little, stirring and mixing well the while; turn the mixture over the salad, and move as directed above. The mixture may be prepared in the salad-dish, and the salad put in afterward.

Mustard should never be used with lettuce; it is too strong to be eaten with such tender vegetables.

Of Salsify

In the spring, when the top of the salsify has grown for one or two weeks only, and immediately after the frost is out of the ground, cut it off, split it in four, wash it well, drain it dry, and prepare as a salad of lettuce. The root is prepared as described for salsify, and is never made in salad.

Of Cucumbers

Peel and slice them, then put them in a vessel, salt every layer, and leave thus in a cool place about one hour, drain them dry and then dress them with oil, vinegar, salt, and pepper; slices of onion may be added, if liked.

Of Beans

Boil the beans in water with a little salt, drain them dry, and then dress them with parsley chopped fine, salt, pepper, oil, and vinegar.

Of Beets

Boil the beets in water only till done, and when cool, peel and slice them, and prepare them with pepper, salt, vinegar, and oil. The beets may be baked.

Of Eggs

Slice hard-boiled eggs, and dress them with chopped parsley, salt, pepper, vinegar, and oil.

Of Lentils

Proceed as for beans in every particular.

Of Onions

Bake the onions, then peel and slice them, and dress them with mustard, salt, pepper, vinegar, and oil.

Of Tomatoes

Wash, wipe dry, and slice the tomatoes; slice also onions and mix with them, the quantity to be according to taste; then season with salt, pepper, oil, and vinegar.