A second Dudley book of cookery and other recipes

COOK until tender some small rice, and dry it ^ free. Cook also some young green peas and some small rings of new carrots. Drain all and place together ; add a little tarragon and chervil, finely chopped, and season. Mix with the salad one dessertspoonful of vinegar and two dessertspoonfuls of salad oil. Place in a cool place until served. SALADE ALEXANDRE PUT some tomatoes, celery, truffles, lettuce and points of asparagus into small pieces, and season with salt and pepper. Mix a little of the best olive salad oil, one teaspoonful of tarragon vinegar and enough chopped chervil to flavour. Pour this mixture over the salad, and mix well all together. Serve in a bowl. UT into dice any pieces of tongue, ham, cooked potatoes, the white part of celery and white haricot beans which have been cooked tender. Add some chives, which have been very finely chopped ; then one tablespoonful of salad oil and one tablespoonful of French vinegar, well mixed. Stir this into the salad, and place on ice to get very cold. CUT into very thin slices one ripe apple, two cooked potatoes, two bananas, two small tomatoes freed from seed, and a few points of green asparagus, or of thick white French asparagus. Make a salad dressing of one tablespoonful of Mayonnaise sauce, one tablespoonful of cream, a little sugar and salt to taste, one small teaspoonful of Chili vinegar, and one small teaspoonful of tarragon vinegar. Mix this all well together until it becomes a thick white cream. Mix the dressing with the salad, and sprinkle a little finely chopped parsley or chervil over the top. SALADE RUSSE WALDORF SALAD SPANISH SARDINE SALAD REMOVE the skin and bones from twelve to sixteen sardines ; cut them into short pieces, and mix in a basin with two tablespoonfuls of capers. Season with salt, pepper and vinegar, and mix with some finely shredded lettuces. Arrange this in a salad bowl, and garnish with stoned Spanish olives filled with anchovy butter. COLD TOMATOES AMERICAINE CHOOSE six or eight even-sized, but firm, tomatoes ; hollow out as much as possible of the soft centre portions ; remove the seeds and mix the pulp with an equal quantity of stiff Mayonnaise sauce ; to this add some finely chopped celery and a very little chopped ripe pineapple. Fill the tomatoes with this mixture, and place them in an ice-box for at least two hours. When serving, place each tomato on a fresh lettuce leaf in a glass dish with small lettuce leaves ranged round the tomatoes. ASPARAGUS ROLLS T)OIL a large bundle of asparagus in just enough water to make it tender. Take six stale rolls, cut a neat top slice off each, and scrape all the crumb part away until they are quite hollow. Then place the rolls in the oven to become crisp, with the tops beside them. Boil half a pint of milk, and add to it two wellbeaten eggs ; stir until thick, then add a small spoonful of butter and a little salt and pepper. Chop the asparagus into small pieces and add to the mixture, which must be stirred over the stove until it is very hot, but not allowed to boil. Finally, fill the rolls with the mixture, put on the tops, rub butter over them, and set them in the oven for three minutes. These may be served either hot or cold. COLD ASPARAGUS (MOULDED) /"'ILEAN a small bundle of large green asparagus ;