The pimpernel is our burnet.
It is quite unnecessary to give full recipes for all the following salads. I have already indicated the mixture, and the choice of ingredients need only be hinted at.
Lettuce should be young, fresh, and crisp. There are many varieties, the most delicate of which perhaps is the Romaine.
Endive is good when quite young. It should be very light in colour. Do not mix it with lettuce. A few dandelion leaves are quite permissible.
Chicory makes an excellent salad, and radishes mix well with it.
Celery and Parmesan cheese go well together. The celery must be cut into half-inch pieces.
Cauliflower, cooked and cold, mixed with celery, or a very few slices of cold cooked carrot, is cool and pleasant.
Tomatoes and lettuce go well together, and onions are a good addition.
Potato salad requires firm round little potatoes cooked, cold, and cut into slices. The best kind is known as Hamburg Potatoes, and they may be had at the German Delikatessen shops. Avoid anchovies and olives with potato salad, but encourage chives and a sprinkling of cheese.
Celeriac.