Vegetables For Salads

1. Lettuce alone.

2. Lettuce and water-cress or pepper-grass, with small radishes for a garnish.

3. Lettuce and chives, with olives for a garnish.

4. Lettuce and celery, the latter being cut into inch pieces.

5. Lettuce and sorrel.

6. Lettuce and anchovies, the latter being cut into thin strips

7. Endive alone.

8. Endive and water-cress.

9. Endive and celery, beets and hard-boiled eggs ; the endive being placed in the center, then a row of eggs and next a row of beets, with an edge of fringed celery.

10. Water-cress and beets, garnished with olives, the beets being cut in dice.

11. Sliced cucumbers and sliced new onions.

12. Dandelions.

Salad Notes

Condensed milk may be used in place of cream in making dressings requiring cream, but the latter is, of course, to be preferred.

A good Tartar sauce is made by beating into half a pint of mayonnaise dressing half a table-spoonful of chopped pickles, olives and capers. A salad made of several kinds of vegetables is called a salade mac'ekdoine.