The new century cookery book

Blanch and peel the tomatoes, and cut them into slices, cut the truffles into thin slices and the artichoke bottoms into shreds or oblong slices. Wash and trim the lettuces, mix all the ingredients together in a basin, season with pepper and salt and a little oil and vinegar. Dress the whole in pyramidal form on a deep dish or shallow salad-bowl, garnish round the base with groups of asparagus points. Pour a little mayonnaise sauce, seasoned with Cayenne pepper, over the whole, and send a boat of this dressing to table along with the salad. 1510. Salade de Cardon. — Trim and wash one or two sticks of cardoon, cut off the root and leaves and cut into two or three inch lengths. Boil these in slightly salted water until they can be peeled easily. Put them on a sieve to drain and cool. Cut the cardoons in halves crossways and shred each finely, like julienne roots. Prepare a little mayonnaise sauce (No. 277), flavoured with garlic vinegar, put it in a salad-bowl, and dress the shredded cardoon on top of this. Garnish tastefully with hard-boiled white of egg and shreds of gherkins. Send to table to be mixed when required. 1511. Salade de Concombre (Cucumber Salad). — Peel thinly one or more cucumbers, cut into very thin slices, and arrange them neatly in a salad bowl or dish, mix two parts of salad oil with one part of vinegar, add pepper and salt to taste, and a little chopped parsley, stir well and pour over the sliced cucumbers. 1512. Salade de Concombre et, Celeri {Celery and Cucumber Salad), — This is one of the finest salads, though not much known. Wash some white celery according to the quantity required ; cut it lengthways into fine strips or shreds, and throw it into iced water for about half an hour. Peel a cucumber very thinly, and cut in the same way as the celery. Drain the latter and put it in a bowl with the cucumber, season with salt and pepper, and mix it well with mayonnaise dressing. Heap it up in the bowl, wipe the sides of the bowl with a damp cloth, surround the salad with a border of small red radishes, garnish with slices of hard-boiled eggs, sprinkle over a little finely chopped French gherkin and parsley, and serve. Ordinary salad dressing, oil and vinegar or so called vinaigrette sauce, will do as well if mayonnaise sauce is not handy or convenient to use. 1513. Salade de Chicorée (Endive Salad). — Trim and wash well a nice endive, divide into small pieces, drain and dry in a cloth or salad basket, put it in a salad bowl, season with pepper and salt, pour over some salad dressing (No. 1554), and mix thoroughly. Batavia can be used in place of endive. Finely shredded celery, sprigs of watercresses or small cress may be mixed with this salad if liked. 1514. Salade de Chicorée au Lard (Endive Salad with Bacon). — 1 head white endive, 4 thin slices of streaky bacon, salt and pepper to taste, 2 tablespoonfuls French wine vinegar.