Soyer's standard cookery

Soak the haricots for six or eight hours and then boil them until tender. Leave until cold. Pile them in the center of a salad bowl and surround with shred tomato or beetroot and some shred celery. Cover with whipped cream, flavored with salt and pepper. If liked, dip the haricot in oil and vinegar in addition to the cream. Decorate the cream with a little cayenne pepper, and arrange the beetroot so that it makes a red border to the white pyramid of cream. Lettuce Stalk Salad. Take the stalks from lettuces running to seed and tie them in bundles, cutting them more or less of the same size. Place in a saucepan and boil until tender, ten to fifteen minutes. Take out and drain them, and allow them to get quite cold. Then cut up into slices of the same size, place in a salad bowl and cover with mayonnaise sauce. Apple and Celery Salad. This salad consists of sliced apple and shred celery; and is dressed with mayonnaise sauce or with whipped cream, flavored with salt and pepper. Nut and Celery Salad. Crack some Brazil nuts and cut the kernels into three or four pieces. Take an equal quantity of crisp cleanly-washed and shred celery. Mix together and dress with mayonnaise sauce. Pile in the center of the salad bowl, and garnish with sliced tomato or beetroot. Walnut and Celery Salad. This salad is simply two-thirds of celery to one-third walnuts tossed in mayonnaise sauce. Walnut Salad. Stew some green peas with butter and a little water till quite done, and then let them get cold. Chop half a pound of fresh walnuts, after removing the skins, mix them well with the peas and cover with mayonnaise dressing. Winter Salad. Scald and then boil one or two large onions till soft. When cold slice the onion, mix with shred celery and sliced beetroot. Dress with oil, vinegar, salt and pepper. Flemish Salad. Chop one pickled herring after removing the skin and bones, and add two cold boiled potatoes cut into small dice, a small sour apple peeled, cored, and chopped up small, a little cooked cauliflower, a handful of heart of celery finely shredded, and a few slices of pickled beetroot cut into thin strips. Season well with pepper and salt, oil, and vinegar, but mix carefully in the salad bowl in order that it may not have a messy appearance. Russian Salad. Cut up some beetroot into shapes, add to this a little chopped celery, some turnip, carrot, potato, all cooked and cut into dice; pour some mayonnaise over it all, mix well, and garnish with bunches of cress. Lettuce and Tomato Salad. For this proceed exactly as for a plain lettuce salad, but add a ring of fresh tomato, peeled, and not too thinly sliced. Potato Salad. Take sufficient boiled potatoes, cut them in slices and while still hot at once dress them with oil, vinegar, pepper and salt, and minced parsley, or any herbs that may be liked. Butter or cream may be used in place of the oil, and some people add finely-sliced gherkins and beetroot with capers and minced anchovies. This salad should be eaten very cold, and when prepared as above is better than if made of cold potatoes. Cabbage and Potato Salad.