The Dudley book of cookery and household recipes

COLD POTATO SALAD TAKE some very small cold new potatoes and put them into a deep soup plate or glass bowl. Make a sauce composed of French mustard and cream and cover the potatoes thickly with this and serve as a salad. If you have no new potatoes you can make the salad of slices of cold potato. ¥ SALAD COMPOSED OF LETTUCE, ENDIVE, CELERY AND BEETROOT CHOP a few sprigs of tarragon, chervil and burnett, and a small shalot chopped very fine ; put them into a salad bowl, sprinkle some pepper and salt over and a small portion of powdered white sugar. Pour over it three large tablespoonsful of salad oil and a small tablespoonful of French vinegar, tarragon and Harvey sauce. Well mix the salad just before use. FINGASK SALAD CUT the salad very small, put it into a salad dish. Take some cream and put it in a small basin, add vinegar, mustard and a little salt according to taste. Take the yolk of a hard-boiled egg, bruise it into the cream, take a switch and beat the cream into the consistency of a thick custard ; then put it over the salad pretty thick and ornament the salad according to taste. ANOTHER DRESSING FOR SALAD TWO tablespoonsful of thick mayonnaise sauce, one teaspoonful of pounded sugar, one teaspoonful of chili vinegar, one teaspoonful of tarragon vinegar, one gill of double cream. Mix all together in a basin and pour over the lettuce just before serving. The lettuce should be very crisp and fresh, and should be pulled to pieces with the hand and not cut with a knife. SAUCE FOR SALAD Four spoonsful of best oil, one spoonful of herb vinegar, one small salt-spoon of salt, one cayenne spoon of cayenne pepper, about half a dessertspoonful of pounded sugar at the most, and some common pepper. Take first two or three very small onions and bruise them with the salt, pepper, sugar and cayenne into a paste. Then mix them well with the vinegar and finally with the oil and then stir it all well up together. Cut in your lettuce and sprinkle it when cut with chopped chervil and tarragon and stir the salad up well so that the lettuce is mixed with sauce. These are the proportions for salad for eight or ten persons. They will be of course added to or diminished according to the number at dinner. FOR NEW POTATOES DURING WINTER SELECT some large tubers — if possible, good late sorts, such as Up-to-Date or Factor. Lay them out singly in a cellar or shed safe from frost, looking over them about once a fortnight and keeping all growths rubbed off. In the early part of September lay them in beds of leaf mould on the floor of a shed or cellar, or in shallow wooden boxes in any outhouse, covering them lightly with the leaf mould. If planted say the first week in September — by the middle of October you can have new potatoes ready for the dining room. On each tuber will be found a number of new potatoes. Throw away the tubers. In this manner you can have new potatoes all through the winter. At the time of planting the potatoes some cuttings of green mint should be grown in cold frames to cook with the potatoes to flavour them. ¥