The new century cookery book

1518. Salade de Pois et Haricots Verts {Green Pea and Bean Salad). — For this salad use preserved peas and French beans or freshly cooked vegetables. If the latter be used, boil them in slightly salted water containing a small piece of soda, or better still a pinch of saleratus, to preserve the green colour. The peas and beans must, of course, be cooked separately. When done drain on a sieve and let them get cool. Cut the beans into pieces of about an inch long. Mix both beans and peas in a bowl, adding the necessary salad dressing, cut a clove of garlic in two, and rub the inside of a salad bowl with the cut side. This will give the salad a much appreciated and not too pronounced flavour. Arrange the prepared salad neatly in the bowl and garnish with rings of hard-boiled white of egg, rounds of sliced beetroot, and parsley. When the flavour of onion is liked, one or two finely chopped shallots may be mixed with this salad. 1519. Salade des Pomme dc Terre {Potato Salad). — 1£ lb. small firm potatoes, boiled in the skins, j lb. lean bacon, ^ small onion, salt, pepper, vinegar to taste, 1 tablespoonful mayonnaise {No. 277), parsley . Peel the potatoes, and slice them while hot, cut the bacon into dice, and fry a nice brown in a frying-pan, drain the bacon and put it in a basin with the potatoes and the onion finely chopped. Season with salt and pepper, mix the mayonnaise sauce with about two tablespoonfuls of French wine vinegar, and pour this over the potatoes. Mingle the whole carefully, so as not to break the potato slices. Dish up in a salad bowl. Sprinkle over with chopped parsley and serve. 1520. Mayonnaise de Celeri et Noix (Walnut and Celery Mayonnaise) . — 1 stalk white celery, £ pint peeled walnuts, 1 gill stiff mayonnaise (No. 277), salt and pepper , 1 tablespoonful double cream. Trim and wash the celery, cut it into small shreds or julienne shapes, and drain on a sieve or in a salad basket. Cut the walnuts (previously shelled and peeled) into small pieces, mix both celery and walnuts, and season with salt and pepper. Add by degrees the mayonnaise and the cream. Dress in a pile on a vegetable dish or a small flat salad bowl. Garnish with a few sprigs of watercress or small radishes, and serve with roast poultry or game. 1521. Salade aux Épinards et Œufs ( Spinach and Egg Salad).— A delightful cold dish can be prepared by cooking and dressing the spinach as directed in recipe No. 1368. When cold, season with sweet salad oil and lemon-juice, and press into one or more moulds. Have ready also two hard-boiled eggs and mayonnaise (No. 277) or remoulade (No. 285) sauce. Arrange a bed of shredded lettuce on a dish (border shape), turn the spinach from the moulds in the centre of the dish, cut the eggs into slices and arrange them tastefully on top of the spinach. Mask over the whole with mayonnaise or remoulade sauce, garnish with hard-boiled yolks of eggs rubbed through a sieve and sprigs of watercresses, and serve. 1522. Salade aux Œufs {Egg Salad). — 6 hard-boiled eggs, % gill cream, \ gill mayonnaise sauce {No. 277), chopped parsley, beetroot, red chillis and capers, salt and pepper, 1 lettuce, 1 slice toasted bread.