—Have a quart, or two pint boxes, of boiled and skinned shrimps, and proceed the same as for lobster salad ([No. 1061]).
1068. String-bean Salad.
—Take a quart of cooked string beans, and prepare it exactly the same as the cauliflower salad ([No. 1040]).
1069. Suédoise Salad.
—Cut two ounces of cooked beef-tongue into small pieces; cut two cooked potatoes the same; also half a peeled apple, half a cooked beet-root, and half a cooked carrot. Place these in a bowl, adding the fillets of a boned herring cut in small pieces, and season with half a pinch each of salt and pepper, a teaspoonful of diluted mustard, one tablespoonful of vinegar, and one and a half tablespoonfuls of oil. Mix all well together, then transfer to a serving salad-bowl, sprinkle over a pinch of chopped parsley, and serve.
1070. Tomato Salad, French Dressing.
—Take six fine, firm, red tomatoes; wipe them neatly, and plunge them into boiling water for one minute; drain in a cloth, remove the skins, pare off the stem side, let get cool, and then cut them into very thin slices; or, if preferred, into quarters, keeping them in a bowl, so that the juice be not wasted. Season with a pinch of salt, half a pinch of pepper, a wooden salad-spoonful of vinegar, and the same quantity of oil. Mix thoroughly together, and serve as cold as possible. A teaspoonful of chopped chives may be added, if desired, which will give a delicious flavor.
1071. Tomato Salad, Mayonnaise Dressing.
—Prepare six tomatoes, the same as for the above ([No. 1070]), and when sliced, or quartered, in the salad-bowl, season with a pinch of salt, half a pinch of pepper, and two good tablespoonfuls of mayonnaise dressing ([No. 206]); mix well, and serve very cold.