No. 186. Beetroot Salad

2 medium-sized beets. Hard-boiled yoke of 1 egg. Tablespoon chopped watercress.

Pepper and salt to taste. Sauce No. 176.

Peel and slice the beets (about a quarter of an inch thick), and pile the slices in a glass dish or bowl, sprinkle with the watercress and yolk of egg rubbed through a wire sieve, and pour the sauce round the base.

No. 187. Cabbage Salad

1 nice cabbage, or sufficient young greens to make a dish.

Boil the cabbage in the usual way. When cooked, after thoroughly extracting all the water, stand on one side to get quite cold. Place in a salad bowl or glass dish, and pour over it half a pint of salad sauce No. 173.

No. 188. Carrot Salad

1 dozen young carrots. Water.

1 teaspoon salt. 1 strip lemon peel.

Scrape the carrots and throw them into cold water; then place them in a saucepan with sufficient water to cover, with salt and lemon peel. Boil half an hour or until tender, place them on a board, cut into thick slices, which place in salad sauce No. 176; gently toss them in this till each piece is covered with the sauce, then turn them into a dish or bowl, and garnish with sprigs of watercress.

No. 189. Cucumber Salad

1 medium-sized cucumber. 1 ounce butter. 1/4 teaspoon salt. 1/4 teaspoon pepper.

2 tablespoons water. A little grated nutmeg. Sauce No. 174.

Peel and slice the cucumber (about quarter inch thick), and if not very young remove the seeds, place the slices in a stewpan together with the water, butter, salt and nutmeg. Simmer until tender, leaving the lid off so as to reduce the liquor. Arrange the slices in a dish, taking care not to break them, sprinkle with the pepper, pour over the sauce, and do not serve until perfectly cold.

No. 190. Haricot Bean Salad

1/2 pint soaked haricot beans. 1 pint of water. 1 ounce butter.

1/2 teaspoon salt.

A little grated nutmeg.

1/2 pint Sauce No. 174.

Dissolve half an ounce of butter in a saucepan, place in the beans and water, and boil one and a half hours; add salt and boil another half hour. When done, strain (saving the liquor), and turn the beans into a basin containing half an ounce of oiled butter and the nutmeg. Stir the beans about carefully, and then place them in a dish or salad bowl; pour the sauce over, and stand on one side to get thoroughly cold.

No. 191. Onion Salad

2 large Spanish onions. 1 strip of lemon peel.

1/2 dozen peppercorns. Sauce No. 176.

Peel and quarter the onions, and boil them in salted water with the peppercorns and lemon peel. When quite tender, lift them out and place on one side to drain and get cold. When quite cold, place them in a dish or bowl, pour half the sauce over, and reserve the remainder to pour over just before sending to table.

No. 192. Potato Salad

4 good-sized cold potatoes. 1 tablespoon of chopped watercress.

1/2 pint Sauce No. 175.

The potatoes may either be boiled in their skins or peeled; in the first way they will be the better flavoured and more nourishing, in the latter a better colour. They must be taken up carefully directly they are tender, and not allowed to break up at all. Cut into slices about half an inch thick, stamp out into fancy shapes and arrange prettily in a small bowl or dish; sprinkle them with the watercress, which should have been thoroughly washed in salted and rinsed in fresh water; then pour over the sauce.

This salad, which is generally much appreciated, will be found a very useful way of using up cold potatoes.

No. 193. Sea Kale Salad

6 or 8 heads of kale.

Sauce No. 176.

Boil the kale until tender in salted water. When quite done, strain, and stand on one side to get cold. Cut into pieces about one inch long, place in a dish or bowl, pour over half the sauce, and the remainder just before sending to table.

No. 194. Vegetable Salad

4 young carrots. 4 young potatoes. 1 shalot. 1/2 teaspoon salt. 3 tomatoes.

1 teaspoon minced watercress. 1/2 pint water. 1 tablespoon vinegar.

Scrape the carrots and potatoes very clean, and stew them gently until tender in the vinegar, salt and water, but on no account must they be allowed to break. When done, take up carefully and place on a board to cool. Scald the tomatoes by plunging them first into boiling water and then into cold; remove the skins and seeds and cut into small slices. When the vegetables are quite cold, cut them up into ornamental shapes, and arrange them with the tomatoes and shalot very finely minced in a salad bowl, pour over a Mayonnaise sauce or salad sauce No. 176, and sprinkle the watercress on the top. Hard-boiled eggs may be added if liked.