The Apsley cookery book

Old or new potatoes can be used, but new ones are best for this salad. Slice them carefully so as not to break them. Put a layer at the bottom of a salad bowl and sprinkle them with a little of the shallot and parsley, which must be mixed together and finely minced. Dust a little pepper over them. Repeat this until all the potatoes and parsley and shallot are used. Now add the oil and vinegar, and mix very thoroughly. 421. Salad Dressing. Ingredients . One teaspoonful of dry Mustard. Two tablespoonfuls of Cream. Juice of quarter of a Lemon. Three tablespoonfuls of Salad Oil. A little Pepper. Put the mustard into a basin, add the cream and salad oil, a little at a time, until it is used up. Then H add the lemon -juice and beat well. It should be like a thin batter. (If well corked will keep for five days.) A slice of Onion. Wash the lettuce very carefully and drain it. Have a clean cloth ready. Tear the lettuce in convenient pieces for eating, and toss it in the cloth to dry. Peel and slice the cucumber. Take the slice of onion — which must not be larger than a shilling, and very thin — put it at the bottom of the salad bowl, and mince it very fine. Now arrange the lettuce, cucumber, and beetroot in layers. Mix well whilst adding the oil and vinegar, dusting in a little pepper from time to time as it is being mixed. The proportion of oil to vinegar should be one part vinegar and three of oil. Salad should not be too wet ; and when mixed all the oil and vinegar used should adhere to the lettuce, &c., and not be in the bowl. Nothing but practice will teach the exact quantity of oil and vinegar to use. It is impossible to give the exact quantities, as the lettuce may vary in size. A salad in which cucumber is used will always be more moist than one made of lettuce alone. 422. Salad (Mixed). Ingredients . A small Cos Lettuce. The third part of a small A few slices of Beetroot. Oil and French Vinegar. Pepper. Cucumber. 21 J 423. Salad with White of Egg. Poach the whites of two eggs in little moulds of tin or china. Be careful to butter the moulds first. Then cut them in rounds a quarter of an inch thick, and garnish any of the green salads for which recipes are given. 424. Sweet Salad (a Summer Dish). Ingredients . Four Bananas. | Two Oranges. Two tablespoonfuls of castor Sugar. Peel and slice the bananas and put the sugar over them. Squeeze the juice from the oranges, strain out the pips, and pour it over the sugar and bananas. Cover closely, and let the salad stand overnight. Mix it carefully, and serve it in a glass bowl. This salad should only be taken in warm weather, or the orange might cause it to disagree with many people. 425. Tomato Salad. Ingredients . One pound of Tomatoes. A slice of Onion. A teaspoonful of made Mustard. Pepper. A dessertspoonful of French Vinegar. Three tablespoonfuls of Salad Oil. Choose ripe tomatoes and put them in boiling water for a few seconds, when the skin can be removed easily. Let them cool and then slice them. Take a slice of onion, as large as a shilling, put it in the salad bowl, and