The Apsley cookery book

Take the branches of the celery off one by one, and throw them into cold water ; well clean them, and then cut into four-inch lengths. Then cut each branch into four pieces, lengthways, and put into water to curl up. Add the watercress, well washed, and let them stand together for an hour. Take out and drain well, or put in a clean cloth and dry. Then put into a salad bowl and serve with “ salad dressing.” (A little cooked beetroot may be added if liked.) 415. Cucumber Salad. In dressing a cucumber with oil and vinegar care should be taken not to use too much vinegar. The proportion of one part vinegar and three parts oil is best for digestion, and for people on this diet. French vinegar should always be used with oil, as malt vinegar in conjunction with oil produces a disagreeable bitter taste, for which the oil is often blamed. (See “ Hints on Cooking.”) 416. Endive Salad. Ingredients . One head of Endive. Half of a small Beetroot. A small slice of Onion. A dessertspoonful of Salad Oil. Three dessertspoonfuls of French Vinegar. Pepper. Wash the endive and tear it into convenient pieces for eating ; it must not be cut. Slice the beetroot very thin. Put a very thin slice of onion, about the size of a shilling, in the salad bowl, and mince it as fine as possible. Now add the endive, which should be well dried by tossing it in a clean cloth. Dust in the pepper, mixing the salad at the same time, then add the oil and vinegar, and mix very thoroughly. Serve immediately. 417. Fruit Salad. Ingredients. Eight ounces of Sugar. Half an ounce of chopped Almonds. Half an ounce of Pistachio Nuts. One pint of cold Water. A few Cherries, Bananas, Apricots, Strawberries, &c. Boil the water and sugar together to a syrup. Cut up what fruit is required and put into a dish, and pour the boiling syrup over and let stand until cold. Then sprinkle in the nuts ; mix very lightly. Stir in two wineglassfuls of Maraschino, or any liqueur liked, the last thing, and put into a salad bowl. Serve whipped cream separately. 418. Lettuce Salad. Ingredients . A large Cos Lettuce. I Oil and French Vinegar. A slice of Onion. | Pepper. Wash the lettuce very carefully and put it in a sieve to drain. Have ready a clean cloth, and tear up the lettuce in convenient pieces for eating (never cut lettuce for salad), toss them lightly in the cloth until they are dry. Put a thin slice of onion, about the size of a shilling, at the bottom of the salad bowl and mince it as finely as possible, and add the lettuce to the onion. Dust in some pepper, and add two tablespoonfuls of oil and a dessertspoonful of vinegar ; mix very thoroughly, and serve at once. French vinegar must always be used with oil. Malt vinegar imparts a very disagreeable taste to the salad, for which the oil is often blamed. 419. Orange Salad. Ingredients . Four Apples. | Four Oranges. Cut some oranges and apples into slices, arrange alternately in a dish, and cover with whipped cream. 420. Potato Salad. Ingredients . Half a pound of cold boiled new Potatoes. A teaspoonful of chopped Parsley. Pepper. Half of a small Shallot, or a bit of Onion. Two tablespoonfuls of Salad Oil. One tablespoonful of Vinegar.