How to dress a salad.

* A salad for five or six persons is supposed.

Additions.

Cold asparagus.

Various Salads. Remoulade.

A favourite combination is that of uncooked celery cut in rings, with small slices or strips of cooked beet. This should be always served on small plates, one sufficing for each person's consumption. Kidney potatoes and beet sliced, well sprinkled with parsley and chervil, and a few atoms of tarragon, finely cut, is another; slices of celeriac (boiled) may be added. An agreeable salad, striking to the eye, when cost is a matter of indifference, may be made with slices of kidney potato and fine black truffles of equal size; or of slices of celeriac and truffles mixed, immediately before serving, with a well-made remoulade sauce. Remoulade is a mayomiaise, into which one or two hard - boiled yolks of eggs and a little mustard have been smoothly incorporated by rubbing in the powdered yolk little by little during the making of the sauce in the usual way. A Japanese vegetable, Stachys tuberosa, each small tuber cut in two, raw or boiled for five minutes, mixed with small discs of boiled beet and slices of raw celery, is a novelty.*

* On asparagus, and also on salad culture, see "The Parks and Gardens of Paris," by W. Robinson, F.L.S., pp. 468 et seq. Second Edition. Macmillan.

Celery and beet.

Potato celeriac with truffles, etc.

"Salad - dressing," or " Remoulade."

But there is another form of salad which is always available, and welcome, too, in any season of the year, viz. the salad of cold boiled table vegetables. An excellent basis may be made of cooked French beans, dressed as directed in the previous paragraph; for this purpose those preserved in tins may be used. Greatly inferior as these are when served hot to the fresh haricot verts, they are very acceptable as salad in winter and early spring. The preserved green haricots (flageolets), similarly treated and added in equal proportion, with a garnish of sliced carrot, beet-root, or tomato, may be arranged not only as a most savoury and wholesome, but even as an elegant dish. Cold boiled potatoes,+ carrots, turnips, broad beans, peas, cauliflower, and other greens, may all be employed thus: combined and garnished according to the maker's taste, which there is abundant opportunity for displaying. Salads also may be varied and made more substantial by the addition of small fillets of sole or trout, or the flavour may be heightened, if desired, by morsels of haddock, sardine, etc. Well known and appreciated as the Salade de legumes* always is at a Paris restaurant, most persons here would prefer the vegetables simply sliced, so as to preserve some of their natural form and texture, rather than cut into innumerable small cubes, as usually presented. In all cases, such salad should be kept very cool, and be dressed immediately before serving in warm weather.

* The author is credited with having introduced the above - named vegetable into this country from Japan (Gardener's Chronicle, Jan. 7, 1888), and believes he was the first to grow it here, from some tubers which were sent him. It is very easy to cultivate, very hardy, is not injured by frost, and, once planted, maintains its place like a Jerusalem artichoke. As a vegetable for the table, it should be boiled from fifteen to twenty minutes in salt and water, and eaten with a simple white sauce, a la poulette, for example. Now, 1898, seen in the shops as "Japanese Artichokes."

+ The best variety of potato for the purpose is that known as Viteloite; but in any case a kidney potato should be employed, if the variety named is not obtainable.

"Stachys tuberosa," etc.

Various other salads.

Additions.