Cookery for every household

Choose nice red carrots, which have been well cooked without being pulpy. Cut them in fine shreds or small cubes, season them with pepper and salt and set aside until very cold. Then mix them lightly with a little salad dressing. Carefully pick and wash some fresh watercress, shake it very dry and arrange it in a circle on a salad dish. Put the carrots in the centre, baste with a little more of the dressing and decorate with chopped parsley and, if liked, a little hard-boiled and chopped white of egg. Note. — When young carrots are in season a very good salad can be made by mixing them with some fresh green peas, asparagus points, or French beans finely shred. In fact, any cooked vegetable which will make a pretty contrast in colour may be used along with the carrots. Lettuce may be used instead of the watercress. 642. Cauliflower Salad (Salade de Choufleur) 1 cooked cauliflower. 1 tea-sp. chopped parsley. Salad dressing, No. 748. Lettuce or cress. 1 hard-boiled egg. When cauliflower is used for a salad it should be pretty and white. It is better to have it cooked either by steaming, or by boiling it in equal quantities of milk and water. It must on no account be overcooked or it will become an ugly pinkish colour. Drain it well and allow it to become quite cold. Then break it apart in small flowerettes, removing the green leaves and most of the stalk. Put the cauliflower into a basin, pour a little dressing over it, season with pepper and salt and mix all very lightly. Arrange a little lettuce or other green salad in a salad dish and pile the cauliflower on the top. Decorate with small sections of hardboiled egg and little bunches of small cress. Pour over all a little more of the dressing and sprinkle the parsley on the top. 643. Celery Salad (Salade de Celeri) 1 head of celery. Parsley or small cress. Salad dressing. No. 750. Remove the outside stalks from the celery, reserving these for flavouring stocks and soups, and use the white part only for making the salad. The smaller heads of celery are usually the most M tender. Separate the stalks and wash and brush them well in cold water. If time permits let these lie for half an hour in cold water, then lift out and dry them well in a cloth. Then with a sharp knife cut the celery across in fine shreds and also shred the white of egg left from the salad dressing. Mix these two lightly together, pile them up in a salad dish, and pour the dressing over. Sprinkle with finely chopped parsley, and garnish with little bunches of small cress and the small green tops of the lettuce. Curled celery may also be used as a garnish (Recipe 467). Allow the salad to stand about | hour before serving. Note. — A little ketchup or Worcester sauce is sometimes added to the salad dressing for a celery salad. 644, Celery and Walnut Salad (Salade de Celeri et Noix) 1 head of celery. [ Mayonnaise sauce, i lb. shelled walnuts. | A little cream.