Rub garlic in the dish in which lettuce, with French dressing (without onion), is to be served. Leave no pieces of the garlic - merely rubbing the dish will give flavor enough. The French often use garlic in salads. I would advise, however, the use of the simple French dressing with onion to be mixed with the lettuce leaves, and dispense with the garlic. Use the plain or the tarragon vinegar. Nasturtium blossoms have a most pleasant piquant flavor, and make a beautiful garnish for a salad.
Lettuce, with water-cresses or pepper-grass mixed, and small radishes placed around for a garnish. French or Mayonnaise dressing.
Lettuce, with cives mixed, and olives placed around for garnish. French dressing.
Lettuce, with celery mixed (most excellent). Cut the celery into pieces, an inch and a half long; then slice these lengthwise into four or five pieces. Mix with lettuce. French dressing.
Lettuce and sorrel mixed. French dressing.
Lettuce, with anchovies (cut into thin strips as celery) and chopped cives. To vary this dish, prawns and shrimps are used for a garnish; or the anchovies may be left out. French dressing.
7. Endive alone. French dressing.
8. Endive, mixed with water-cress. French dressing.
Water-cress is good mixed with cold boiled beets. Cut the beets into little dice; garnish with olives. French dressing.
New small onions sliced, mixed with cold boiled potatoes cut into dice. French dressing. This potato salad is very nice.
Another way is to rub the dish with garlic in which the salad is made. Mix chopped parsley with the potatoes cut into dice. French dressing.
Sliced cucumbers, and sliced new onions. French dressing.
Cabbage alone, with French or Mayonnaise dressing.
Cut the cabbage not too fine; sprinkle pepper and salt over it, and set it on ice, or in a cool place, to keep it crisp.
Dressing. - Beat the yolks of three eggs, or the whole of two eggs, with five table-spoonfuls of good strong vinegar, two heaping tea - spoonfuls of sugar (three, if the vinegar is very strong), half a tea-spoonful of made mustard, and butter size of an almond. Put these ingredients into a tin cup, and stir them over the fire until they are about to boil, or until they become a smooth paste. Put the mixture one side to become cold, and to remain until just before it is wanted at table; then mix it well with the cold cabbage, and garnish the top with slices of hard-boiled egg.
Cold slaw is especially nice served with fried oysters. Place it in the centre of the warm platter on a folded napkin (a too warm platter would injure it), then make a circle of fried oysters around it. This makes a nice course for dinner.
The salads of vegetables are generally better with the French dressing. They present a better appearance by cutting them with a small vegetable-cutter.
Cold boiled potatoes, Lima beans, beets, carrots. French dressing.
Place some cauliflowers into just enough boiling water to cover them; add a little salt and butter to the water. When cooked, let them become cold; then season them with a marinade of a little salt and pepper, three spoonfuls of vinegar, and one spoonful of oil. Let them then remain for an hour. When ready to serve, pile them on the dish to a point; then mask them with a Mayonnaise sauce.
Carême finishes this dish by placing around it a border of croûtons of aspic jelly. I can not think that aspic jelly is good enough to pay for the trouble of making it, and I am a particular advocate for dishes that taste well. Gouffé arranges around the dish a border of carrots, beets, turnips, or any green vegetables which have been marinated.
This is a truly delicious dish; it would, in fact, be good ev-ery day during the tomato season.
Select large fine tomatoes and place them in the ice-chest; the colder they are, the better, if not frozen; skin them without the use of hot water, and slice them, still retaining the form of the whole tomato. Arrange them in uni-form order on a dish, with a spoonful of Mayonnaise sauce thick as a jelly on the top of each tomato. Garnish the dish with leaves of any kind. Parsley is very pretty.
Some marinate the tomato slices, i. e., dip them into a mixture of three spoonfuls of vinegar to one spoonful of oil, pep-per, and salt; and then, after draining well, mix them in the Mayonnaise sauce.