SALAD, Winter.
Ingredients.—Endive, mustard-and-cress, boiled beetroot, 3 or 4 hard-boiled eggs, celery. Mode.—The above ingredients form the principal constituents of a winter salad, and may be converted into a very pretty dish, by nicely contrasting the various colours, and by tastefully garnishing it. Shred the celery into thin pieces, after having carefully washed and cut away all worm-eaten pieces; cleanse the endive and mustard-and-cress free from grit, and arrange these high in the centre of a salad-bowl or dish; garnish with the hard-boiled eggs and beetroot, both of which should be cut in slices; and pour into the dish, but not over the salad, either of the salad dressings. Never dress a salad long before it is required for table, as, by standing, it loses its freshness and pretty crisp and light appearance; the sauce, however, may always be prepared a few hours beforehand, and when required to use, the herbs laid lightly over it. Average cost, 9d. for a salad for 5 or 6 persons. Sufficient for 5 or 6 persons. Seasonable from the end of September to March.