Chop the cold vegetables. French beans and potatoes make the nicest salad. To every 2 cups of vegetables allow 1 cup of chopped beetroot. Mix well together, and pour over salad dressing as for No. 1. A level teaspoonful of pepper is added to a gill of the dressing by those who do not object to its use.
3. FRUIT SALAD.
Take sweet, ripe oranges, apples, bananas, and grapes. Peel the oranges, quarter them, and remove skin and pips. Peel and core the apples and cut into thin slices. Wash and dry the grapes, and remove from stalks. Skin and slice the bananas.
Put the prepared fruit into a glass dish in alternate layers. Squeeze the juice from 2 sweet oranges and pour over the salad.
Any other fresh fruit in season may be used for this salad. Castor sugar may be sprinkled over if desired, and cream used in place of the juice. Grated nuts are also a welcome addition.
4. LEMON CORDIAL.
12 lemons, 1 lb. lump sugar.
Put the sugar into a clean saucepan. Grate off the yellow part of the rinds of 6 lemons and sprinkle over the sugar. Now moisten the sugar with as much water as it will absorb. Boil gently to a clear syrup. Add the juice from the lemons, stir well, and pour into clean, hot, dry bottles. Cork tightly and cover with sealing-wax or a little plaster-of-Paris mixed with water and laid on quickly. Add any quantity preferred to cold or hot water to prepare beverage, or use neat as sauce for puddings.
5. LIME CORDIAL. The same as for Lemon, but use 13 limes.