Haricot Bean Curry
Proceed as for Lentil Curry.
CHAPTER VIII
SALADS
The English salad is not as a rule a success, and undoubtedly the chief fault in its making lies in the inferior quality of the oil used.
Provided with good oil the next point of importance in a green salad is the condition of the material. If the lettuces, endive, cress or watercress are faded the salad is ruined. The lettuce, etc., should of course be freshly cut, if possible, but where this is not feasible it should be chosen with care, and at once put into water—not soused into a basin, but placed with its root only in water—as if it were a flower—in a cool place. In this way a lettuce will keep in perfect condition for two or three days, if needs be. Cress and endive should be treated likewise. Let us now consider the making of