Middle class cookery book

Cut the tomatoes into slices ; arrange them in a glass dish. Mix the mustard, oil, vinegar, sugar, and salt well together ; pour it over the tomatoes. This salad can be varied by leaving out the mustard. Potato Salad 2 Pickled Gherkins 2 Tablespoonfuls Oil 1 Tablespoonful Vinegar 2 Large Cooked Potatoes i Teaspoonful Salt i ,, Black Pepper Cut the potatoes into slices about half an inch thick, or rather less; divide these into dice; divide the gherkins lengthwise ; cut into pieces; mix with the potatoes in a salad bowl. Mix the oil, vinegar, salt, and pepper well together ; pour over the potatoes. Parsnip Salad 1 Large or 2 Small Cooked Parsnips l Tablospoonful Salad Oil 1 Tablespoouful Malt Vinegar 4 Teaspoon ful Salt Pinch of Black Pepper 146 MIDDLE CLASS COOKERY BOOK PART 11 Cut the parsnips into rounds about the eighth of an inch thick ; arrange them on a dish ; mix the salt into the vinegar ; pour it with the oil over the rounds of parsnip, and sprinkle the pepper over. The root called Dutch celery, boiled till soft, peeled, and cut into slices, makes an excellent salad when prepared as above. Red Cabbage Salad 1 Tablespoonful Malt Vinegar Pincli of Salt With a sharp knife cut thin slices across the cabbage, as if for pickled cabbage. If the cabbage is large, two or three slices are sufficient. Separate the shreds ; cut them into convenient lengths ; put them in a dish j sprinkle the salt over ; pour over the oil and vinegar. Red Cabbage 1 Tablespoonful Salad Oil Lobster Salad 1 Lobster 1 Large Cos Lettuce Mayonnaise Dressing 1 Hard-boiled Egg Pick the meat from the lobster ; pieces ; prepare the lettuce as for cut it into square , * — — salad ; put into a salad bowl or glass dish, a part of the lettuce and the lobster ; mix them lightly together with the mayon- naise ; put a layer of lettuce at the top ; decorate with the egg cut in slices. Fish Salad Cooked Fish | Lettuce and Small Salad Mayonnaise Dressing Cut up the lettuce ; mix with the small salad in the fish cut into small pieces, togctli dressing. Decorate with a little of the salad, pieces of beetroot or radishes. :r with lettuce put the and CHAP. XI SALADS 147 1 Hard-boiled Egg 3 Tablespoonfuls Salad Oil 2 Salad Dressing, No. 1 1 Small Teaspoonful Made Mustard | Small Teaspoouful Sugar Vinegar Pinch of Salt The oil used in preparing dressing for salads should be the best olive oil, free from any rancid smell or taste. The reason why so many people dislike oil in salad is, that it too frequently has a strong, disagreeable taste. Good oil is both wholesome and agreeable. Malt vinegar is the best for salads ; if white vinegar is used, a less quantity than that given is required. Put the yolk of the egg into a basin ; rub it with a wooden spoon to a smooth paste ; mix the salt, sugar, and mustard with it ; add the oil gradually, stirring it well to the other ingredients ; pour in the vinegar gradually, mix all smoothly together. The white of the egg, cut into neat pieces, is used to decorate the salad. Salad Dressing, No. 2 2 Tablespoonfuls Oil 1 Small Teaspoonful Made Mustard 1 Tablespoonful Vinegar Pinch of Salt Mix the mustard, salt, and oil together ; add the vinegar ■ stir well ; pour over the salad. Salad Dressing, No. 3 2 Tablespoonfuls Oil | 2 Tablespooufuls Vinegar Pinch of Salt