Common Sense in the Household: A Manual of Practical Housewifery

by Marion Harland

Summer Salad.

• 3 heads of lettuce.
• 2 teaspoonfuls green mustard leaves.
• A handful of water-cresses.
• Four or five very tender radishes.
• 1 cucumber.
• 3 hard-boiled eggs.
• 2 teaspoonfuls white sugar.
• 1 teaspoonful salt.
• 1 teaspoonful pepper.
• 1 teaspoonful made mustard.
• 1 teacupful vinegar.
• 2 tablespoonfuls salad oil.

Mix the dressing as for lettuce salad. Cut up the hearts of the lettuce, the radishes and cucumber, into very small pieces; chop the mustard and cress. Pour over these the dressing, tossing very lightly, not to bruise the young leaves; heap in a salad-bowl upon a lump of ice, and garnish with fennel-heads and nasturtium-blossoms.

This is a delightful accompaniment to boiled or baked fish.