Modern cookery, in all its branches

This is a common summer salad in France, where the growth of walnuts is generally abundant, but is not much served in England ; though the sweet flavour of the just-formed nut is very agreeable. Take the walnuts when a pin will pierce them easily , pare them down to the kernels, and toss them gently, just before they are served, in a French or English salad-dressing (the former would generally be preferred we think), and turn them into the salad-bowl for table. SUFFOLK SALAD. Fill a salad-bowl from half to three parts full with very tender lettuces shred small, minced lean of ham, and hard-boiled eggs, or their yolks only also minced, placed in alternate layers ; dress the mixture with English salad sauce, but do not pour it into the bowl until the instant of serving. A portion of cold chicken (oi veal), cut in thin slices about the size of a shilling, may be added when convenient ; the ham and eggs also may be sliced instead of being minced, and the whole neatly arranged in a chain or otherwise round the inside of the bowl. YORKSHIRE PLOUGHMAN'S SALAD. Mix treacle and vinegar, in the proportion of one tablespoonful of the first to two of the latter ; add a little black pepper, and eat the sauce with lettuces shred small (with an intermixture of young onions when they are liked). AN EXCELLENT SALAD OF YOUNG VEGETABLES. Pare off the coarse, fibrous parts from four or five artichoke bottoms, boiled quite tender, well drained, and freed carefully from the insides; cut them into quarters, and lay them into the salad-bowl ; arrange over them some cold new potatoes and young carrots sliced moderately thin, strew minced tarragon chervil, or any other herbs which may be better liked, thickly [chap. VI. over the surface, and sauce the salad with an English or French dressing just before it is sent to table. Very young French beans cut into short lozenge -shaped lengths, or asparagus points, can be added to this dish at pleasure; or small tufts of cauliflower may be placed round it. When these additions are made, the herbs are better omitted : a little of the liquor of pickled Indian mangoes may be advantageously mixed with the sauce for this salad, or in lieu of it some chili vinegar or cayenne pepper. The Dutch or American sauce of the previous pages would also make an appropriate dressing for it. SORREL SALAD. ( To serve with Lamb-cutlets , Veal-cutlets, or "Roast Lamb). This, though a very agreeable and refreshing salad, is not to be recommended when there is the slightest tendency to disorder of the system ; for the powerful acid of the uncooked sorrel might in that case produce serious consequences.*' Take from the stems some very young tender sorrel, wash it delicately clean, drain it well, and shake it dry in a salad-basket, or in a soft cloth held by the four corners ; arrange it lightly in the bowl, and at the instant of serving, sauce it simply with the preceding French dressing of oil with a small portion of vinegar, or with a Mayonnaise mixed with chili instead of a milder vinegar. The sorrel may be divided with the fingers and mingled with an equal proportion of very tender lettuces ; and, when it is not objected to,f mixed tarragon may be strewed thickly upon them. To some tastes a small quantity of green onions or of eschalots would be more agreeable. LOBSTER SALAD.