3. Mixed Vegetable Salad.
Cold carrots, turnips, potatoes, green peas, French beans, beet-root, celery, cauliflower, etc. Cut the carrots, turnips, potatoes, etc., with a nice fancy vegetable cutter; mix in the green peas, the French beans cut up in two or three pieces each, the cauliflower in neat little branches. Mix with them a teaspoon of chopped onion, a teaspoon of chopped parsley; mix equal quantities of vinegar and best olive oil, with pepper and salt to taste; toss all lightly up together. Ornament with lettuce and watercress in bunches.
N.B.—German lentils, green peas, French beans, broad beans, all make a good salad by themselves with equal quantities of oil and vinegar, and pepper and salt. No cold vegetable is out of place.
Every one more or less knows how to make salads from lettuce, endive, watercress, radishes, mustard and cress, etc., etc.; so it would be useless to enter into that in this little book. I will, however, give directions for a few simple salad sauces that I find generally approved of.