481. — Stuffed Artichoke Fritters. Have some small-sized fonds d’artichauds ; fill them Avith colbert or tomato stuffing ; dip them in batter, and fry in boiling fat. Dish up with fried parsley. 482. — Meat Salads. Cut into small dice any cold “ pot an feu ” beef or stewed meat, cold birds, either alone or together ; dress them very thoroughly with oil, pepper, salt, vinegar, and chopped pickles ; the whole thing must be thoroughly mixed. Serve alone, or Avith a border of any vegetable salad liked. o 194 WHOLESOME COOKERY. 483. — Beetroot and Macaroni Salad (Danish). Take equal quantities of cooked macaroni and cooked beetroot ; cut them into pieces about 1 inch long ; dress them with pepper, salt, oil, and tarragon vinegar✪ Beetroot and Macaroni Salad (Danish). N.B. — It is well to arrange this dish some hours before it is required, so that the macaroni becomes pink by standing Avith the beetroot. 484. — Broad Bean Salad. Boil the beans tender ; if not very young, remove the outer skin. Dress the beans with a mayonnaise sauce, or simply with oil, vinegai’, pepper, and salt. 485. — Gold Haricot Bean Puree. Soak the beans overnight ; then boil them with a little onion, pepper, and salt, until they are quite cooked. Pass them through a sieve ; then beat them up with oil and lemon-juice to taste, and, if necessaiy, a little additional pepper and salt. Eat alone or with cold meats, birds, etc. 486. — Artichoke Salads. Have ready the under parts of some cooked French artichokes (those preserved as “ fonds d’artichauds ”■ SUNDRIES. 195 are good for the purpose). Dip each in a cold ravigote sauce. Have some cold cooked vegetables, the greater variety the better; dress them with a cold ravigote sauce. Fill each artichoke with this, and serve them alone, or as a garnish with cold meats, cold birds, or cold cutlets. Fonds d’artichauds can be procured in tins ; the “ fonds ” vary in size. 487. — French Bean and Tomato Salad. Have some cold cooked French beans ; dress them with oil, vinegar✪ Broad Bean Salad, pepper, and salt ; place them on a dish. Have some sliced raw tomatoes ; dip each slice in oil, vinegar, pepper and salt. Place the sliced tomatoes carefully on the top of the beans. N.B. — The French beans can be served alone, and the tomatoes alone, if preferred. 488. — White Cabbage Salad. Boil a cabbage ; when cold break it up, and dress it with oil, vinegai’, pepper, and salt, or with a cold ravigote sauce. 489. — Cauliflower Salad. Boil a cauliflower ; when cold divide it into branches, dip each branch into a cold ravigote sauce. 196 WHOLESOME COOKERY. and place them in the salad bowl ; pour the remainder of the sauce over. Try not to break up the cauli- flower too much in doing this. 490. — Leek Salad. Boil some leeks ; drain them ; and when quite cold dress them with oil, vinegar✪ White Cabbage Salad, pepper, and salt, or with a cold ravigote, a sharp sauce, or a mayonnaise. 491. — Lentil Salad. Wash the lentils, throw them into cold water, and boil them for 2 hours (must be cooked thoroughly, and yet not broken) ; drain them, and when they are quite cold dress them with salt, pepper, oil, vinegar, a little chopped parsley, and chopped pickles✪ Lentil Salad. This recipe is for the best French lentils. 492. — Haricot Bean Salad. Soak the beans in cold water for 3 hours, then put them in cold water, and boil them for 3 hours. Drain them, and, when cold, dress them like the lentil salad.

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481. — Stuffed Artichoke Fritters. Have some small-sized fonds d’artichauds ; fill them Avith colbert or tomato stuffing ; dip them in batter, and fry in boiling fat. Dish up with fried parsley. 482. — Meat Salads. Cut into small dice any cold “ pot an feu ” beef or stewed meat, cold birds, either alone or together ; dress them very thoroughly with oil, pepper, salt, vinegar, and chopped pickles ; the whole thing must be thoroughly mixed. Serve alone, or Avith a border of any vegetable salad liked. o 194 WHOLESOME COOKERY. 483. — Beetroot and Macaroni Salad (Danish). Take equal quantities of cooked macaroni and cooked beetroot ; cut them into pieces about 1 inch long ; dress them with pepper, salt, oil, and tarragon vinegar. N.B. — It is well to arrange this dish some hours before it is required, so that the macaroni becomes pink by standing Avith the beetroot. 484. — Broad Bean Salad. Boil the beans tender ; if not very young, remove the outer skin. Dress the beans with a mayonnaise sauce, or simply with oil, vinegai’, pepper, and salt. 485. — Gold Haricot Bean Puree. Soak the beans overnight ; then boil them with a little onion, pepper, and salt, until they are quite cooked. Pass them through a sieve ; then beat them up with oil and lemon-juice to taste, and, if necessaiy, a little additional pepper and salt. Eat alone or with cold meats, birds, etc. 486. — Artichoke Salads. Have ready the under parts of some cooked French artichokes (those preserved as “ fonds d’artichauds ”■ SUNDRIES. 195 are good for the purpose). Dip each in a cold ravigote sauce. Have some cold cooked vegetables, the greater variety the better; dress them with a cold ravigote sauce. Fill each artichoke with this, and serve them alone, or as a garnish with cold meats, cold birds, or cold cutlets. Fonds d’artichauds can be procured in tins ; the “ fonds ” vary in size. 487. — French Bean and Tomato Salad. Have some cold cooked French beans ; dress them with oil, vinegar, pepper, and salt ; place them on a dish. Have some sliced raw tomatoes ; dip each slice in oil, vinegar, pepper and salt. Place the sliced tomatoes carefully on the top of the beans. N.B. — The French beans can be served alone, and the tomatoes alone, if preferred. 488. — White Cabbage Salad. Boil a cabbage ; when cold break it up, and dress it with oil, vinegai’, pepper, and salt, or with a cold ravigote sauce. 489. — Cauliflower Salad. Boil a cauliflower ; when cold divide it into branches, dip each branch into a cold ravigote sauce. 196 WHOLESOME COOKERY. and place them in the salad bowl ; pour the remainder of the sauce over. Try not to break up the cauli- flower too much in doing this. 490. — Leek Salad. Boil some leeks ; drain them ; and when quite cold dress them with oil, vinegar, pepper, and salt, or with a cold ravigote, a sharp sauce, or a mayonnaise. 491. — Lentil Salad. Wash the lentils, throw them into cold water, and boil them for 2 hours (must be cooked thoroughly, and yet not broken) ; drain them, and when they are quite cold dress them with salt, pepper, oil, vinegar, a little chopped parsley, and chopped pickles. This recipe is for the best French lentils. 492. — Haricot Bean Salad. Soak the beans in cold water for 3 hours, then put them in cold water, and boil them for 3 hours. Drain them, and, when cold, dress them like the lentil salad.

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