Cassell's dictionary of cookery

pennyworth of mustard and cress, two pennyworth of watercress, two pennyworth of cooked beetroot, and a fourpenny head of celery ; cut the beet into small dice squares ; take a glass or silver dish, pile the beet into pyramids, do the same with the celery and watercress, and arrange all round the dish ; heap the mustard into a pile in the centre; boil two eggs hard; take out the yolks, and mix them with a little mashed potato, a table-spoonful of vinegar, half a table-spoonful of Harvey's Sauce, and ketchup, pepper, and salt, two spoonfuls of milk, the same of oil, and a salt-spoonful of sugar ; pour this over the whole. Salad, Cold Vegetable.— Almost all cold dressed vegetables, such as peas, French beans, haricot beans, artichokes, asparagus, cauliflower, cabbage, and potatoes, may be used as salads. They should simply be cut up, arranged neatly on a dish, beaten up very lightly with a simple salad-dressing, and garnished according to taste. Salad Dressing. — Salad dressings are frequently bought of the grocer, and sent to table in the bottle in which they are purchased. Though these creams are many of them very good, epicures in salad always prefer that the salad dressing should be prepared at home. Mayonnaise salad sauce is perhaps to be preferred to any other, and for this a recipe is given {see Salad Sauce, Mayonnaise). A foolish prejudice is felt by n^any persons against the use of oil in salads, but this is gradually disappearing, as the majority of those who are prevailed upon to overcome it end by being exceedingly partial to what they had before disliked, and they also find that oil tends to prevent the fermentation of the raw vegetable, and is, besides, an antidote to flatulency. Seeing, however, that this prejudice still exists, two or three recipes are given of salad dressings without oil as well as with it. It has been already said that the dressing should not be mixed with. the salad until the last moment. Nevertheless, it may always be prepared some hours before it is wanted, and stored in a cool, airy place. "When salads are much used, a good plan is to make sufficient for two or three days' consumption, and to bottle it oft" for use. No. 1. Put a salt-spoonful of salt, half a salt-spoonful of white popper, a teaspoonful of mixed mustard, a pinch of cayenne, and a tea-spoonful of powdered sugar into a bowl. jMix these ingredients thoroughly, and add, first by drops and afterwards b}^ tea-spoonfuls, two table-spoonfuls of oil, four table-spoonfuls of milk, and two table-spoonfuls of vinegar. Stir the mixture well between every addition. The sauce ought to look like cream. A teaspoonful of tarragon vinegar may be added, or not. No. 2. Boil an egg till hard, and lay it in cold water for a minute. Strip off the shell,