Onions should never lie in water or be wet before being used.
Turnips, carrots, and parsnips should be washed but never allowed to lie in cold water.
Celery should be treated like cabbage.
Spinach, on the contrary, requires to be washed in seven different lots of cold water and only the last lot without salt.
Fresh beans or peas should never pass through any cold water.
134. Dry Vegetables
Haricot beans should be put to soak for at least twelve hours in cold water—pint of beans to three pints of cold water. No salt.
Dry peas (not split) the same.
133. Salads and Their Dressings
There are many green salads, and a salad is always a very welcome addition to a meal if there should be cold meat or fowl in any form. Lettuce, endive, watercress, corn salad, chicory or tomato, can be dressed as follows: Having washed and dried the salad (by means of a wire salad basket swung vigorously), place it in the salad bowl with a little chopped onion or several young spring onions according to the season. To two salad-spoonfuls of vinegar dissolve one salt-spoonful of salt and a little pepper, turn into the salad and add three salad-spoonfuls of best salad oil. Turn the salad over for five minutes with the spoon and fork. The bowl should then appear quite dry, the dressing having been taken up on the green salad. If dressing tomatoes alone, place the tomatoes which must be firm and sound in a large basin and pour over them some boiling water. The skin will then peel off easily leaving the fruit whole. Cut them into slices, put into a glass dish and sprinkle over them a little freshly chopped onion. Mix in a breakfast cup the oil and vinegar, salt and pepper (always taking care to add the oil last); stir well and pour over the tomatoes in the dish. It is best not to attempt to turn this salad as the tomatoes so easily get broken and the appearance of the salad is then spoiled. Sprinkle over all a little finely chopped parsley.