Cookery for every household

664. Prawn Salad (Salade d’Ecrevisses) Make in the same way as Lobster Salad (Recipe 659), using shelled prawns instead of lobster ~ De- corate the dish with curly leaves of lettuce and sliced radishes, and stand two or three unshelled prawns on the top. 665. Potato and Beetroot Salad (Salade de Pommes de Terre et Betterave) 4 or 5 cooked potatoes. 1 cooked beetroot. 1 tea-sp. chopped parsley. 1 tea-sp. chopped shallot. Salad dressing, No. 748 or 749. Potatoes for a salad should be waxy, not mealy ; new potatoes, or Dutch or German potatoes are the best. When cold, remove the skins and cut them in thin slices. Also peel and slice the beetroot. If a dainty-looking salad is wanted the slices should be cut with a round cutter to make them even in shape. Arrange the slices of beetroot and potato neatly in a salad dish, sprinkling them with the parsley and shallot. Pour the dressing slowly over and keep in a cool place for £ hour before serving. Note. — A little lettuce, endive, or hard-boiled egg may be used as a garnish, and chopped capers or pickled gherkins sprinkled over. Potatoes also make a very good salad by themselves, or tomatoes peeled and cut in slices may be used instead of the beetroot. 666. Salmon Salad (Salade de Saumon) Take the remains of cooked salmon, remove from them all skin and bone and break up the fish into flakes. Pile it up in a salad dish in the form of a pyramid, and coat it with mayonnaise sauce or with salad dressing (Recipe 749). Allow this to stand in a cool place for | hour at least, then decorate round the base with some small curly lettuce leaves and sections of hard-boiled egg, and stand the heart of the lettuce on the top. Finely sliced radish, tomato, or cress may also Be used for garnishing. 667. Tomato Salad (Salade de Tomates) 3 or 4 tomatoes. | 1 tea-sp. chopped shallot 1 tea-sp. chopped parsley. | Salad dressing. No. 748. First peel the tomatoes. To do this either soak them in a basin of very hot water for two or three minutes, or put them in a wire basket and plunge them into boiling water for a minute. The latter method is better, it does not soften the tomatoes so much. Remove the skins very carefully with a small knife, and allow the tomatoes to become quite cold before cutting them up. Then slice them rather thinly, and if large, cut the slices in two. Place these slices very neatly on a salad dish, sprinkling them with chopped parsley and shallot. Pour the dressing over. Notes. — Mayonnaise sauce may be used instead of the plain salad dressing, and the shallot may be omitted. Very small tomatoes may be skinned and served whole, placing them on lettuce leaves and pouring a little mayonnaise or tartare sauce over. 668. Tomato and Celery Salad (Salade de Tomates et de Celeri) Tomatoes. Celery. | Small cress or chervil. Mayonnaise sauce. | Lettuce. Select nice round tomatoes of equal size. Wipe them, scoop out from the stalk end all the seedy centre and turn them upside down to drain. Take some white pieces of celery, wash and dry them well and then shred them very finely. Mix them with some mayonnaise sauce and fill up the insides of tomatoes with this. Pile the mixture rather high in the centre, put a little bunch of small cress or a sprig of chervil on the top, and serve each tomato on a nice crisp lettuce leaf or on chopped aspic jelly.