Salade Americaine. — Cut in rounds the size and thickness of a sovereign, equal quantities of new potatoes, ox-tongue, carrots, and beetroot, all previously cooked. Then add a sour apple, cut in the same shape, and a few anchovies filleted and well washed and cut in dice. Put all these ingredients in a basin, and pour over them a mixture of oil and vinegar (three to one), pepper, salt, mustard, and chopped parsley✪ Salade Americaine. Pile tip the salad in a bowl and surround with a mixture of mustard and cress. Salade de Choux-Fleurs Aux Haricots Verts. — Trim some French beans, choosing them as much as possible of the same size, do not cut them, throw them into plenty of fast-boiling salted water with a small piece of soda, and let them boil uncovered till done, when they io2 Fancy Salads. should be drained and thrown into a basinful of cold water to remain for ten minutes. After this drain them thoroughly from all water. Then take a good-sized cauliflower, which has been soaked in cold salted water, boil it till thoroughly tender, and when cold divide it into sprigs and pile them up in the centre of the salad bowl well rubbed with a shallot. Make a salad dressing with six tablespoonfuls of oil, one of tarragon vinegar, one of French vinegar, pepper and salt to taste, mix thoroughly together, and pour half of it over the cauliflower. Add the remainder to the raw yolk of an egg well beaten, and toss the French beans well in this mixture ; arrange them then all round the sprigs of caitliflower, sprinkle some chopped parsley✪ Salade de Choux-Fleurs Aux Haricots Verts on the latter, and serve. N.B. — In making all salad-dressings it is very essential to use the best olive oil. At Cosenza's, in Wigmore-street, and Perelli-Rocco, in Greek-street, it can be relied on as being absolutely pure. On Cooking BEFORE attempting to descril^e the correct way of cook- ing macaroni, the staple food of a Continental nation, it must be thoroughly borne in mind that macaroni will not admit of being of inferior quality, therefore it is absolutely necessary that it should be procured from one of the well- known Italian warehouses, such as B. Perelli-Rocco's. Naples macaroni is the best, and the average price is about 4d. per pound. There are several different kinds of macaroni, which if cooked with care and attention will produce, at a very small cost, many appetising and most nourishing dishes, which only require to be known to be appreciated. Having secured some good macaroni, the first process is to boil it. Have ready a large saucepan full of boiling water, add a good-sized lump of salt, and then put in the macaroni merely broken into convenient pieces ; it must on no account be previously soaked in water. It is almost impossible to give hard and fast rules as to the length of time it takes to boil macaroni, as not only is it a matter of taste, but according to the kind and quality of the paste, it takes more or less time to cook. It is essential to keep it frequently stirred and to keep the water boiling the whole time. When the macaroni is considered sufficiently tender, which is best ascertained by tasting a piece, remove the saucepan from the fire and pour into it a large jug of cold water. Strain the macaroni then, into a colander, and cover it over with a cloth till it is going to be dressed. One of the simplest methods of 104 Macaroni.

AI-modernized reading of the original text

Salade Americaine. — Cut in rounds the size and thickness of a sovereign, equal quantities of new potatoes, ox-tongue, carrots, and beetroot, all previously cooked. Then add a sour apple, cut in the same shape, and a few anchovies filleted and well washed and cut in dice. Put all these ingredients in a basin, and pour over them a mixture of oil and vinegar (three to one), pepper, salt, mustard, and chopped parsley. Pile tip the salad in a bowl and surround with a mixture of mustard and cress. Salade de Choux-Fleurs Aux Haricots Verts. — Trim some French beans, choosing them as much as possible of the same size, do not cut them, throw them into plenty of fast-boiling salted water with a small piece of soda, and let them boil uncovered till done, when they io2 Fancy Salads. should be drained and thrown into a basinful of cold water to remain for ten minutes. After this drain them thoroughly from all water. Then take a good-sized cauliflower, which has been soaked in cold salted water, boil it till thoroughly tender, and when cold divide it into sprigs and pile them up in the centre of the salad bowl well rubbed with a shallot. Make a salad dressing with six tablespoonfuls of oil, one of tarragon vinegar, one of French vinegar, pepper and salt to taste, mix thoroughly together, and pour half of it over the cauliflower. Add the remainder to the raw yolk of an egg well beaten, and toss the French beans well in this mixture ; arrange them then all round the sprigs of cauliflower, sprinkle some chopped parsley on the latter, and serve. N.B. — In making all salad-dressings it is very essential to use the best olive oil. At Cosenza's, in Wigmore-street, and Perelli-Rocco, in Greek-street, it can be relied on as being absolutely pure. On Cooking BEFORE attempting to describe the correct way of cooking macaroni, the staple food of a Continental nation, it must be thoroughly borne in mind that macaroni will not admit of being of inferior quality, therefore it is absolutely necessary that it should be procured from one of the wellknown Italian warehouses, such as B. Perelli-Rocco's. Naples macaroni is the best, and the average price is about 4d. per pound. There are several different kinds of macaroni, which if cooked with care and attention will produce, at a very small cost, many appetising and most nourishing dishes, which only require to be known to be appreciated. Having secured some good macaroni, the first process is to boil it. Have ready a large saucepan full of boiling water, add a good-sized lump of salt, and then put in the macaroni merely broken into convenient pieces ; it must on no account be previously soaked in water. It is almost impossible to give hard and fast rules as to the length of time it takes to boil macaroni, as not only is it a matter of taste, but according to the kind and quality of the paste, it takes more or less time to cook. It is essential to keep it frequently stirred and to keep the water boiling the whole time. When the macaroni is considered sufficiently tender, which is best ascertained by tasting a piece, remove the saucepan from the fire and pour into it a large jug of cold water. Strain the macaroni then, into a colander, and cover it over with a cloth till it is going to be dressed. One of the simplest methods of 104 Macaroni.

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Salade AmericaineSalade de Choux-Fleurs Aux Haricots Verts

Little French dinners