- 3 heads of lettuce.
- 2 teaspoonfuls green mustard leaves.
- A handful of water-cresses.
- Four or five very tender radishes.
- 1 cucumber.
- 3 hard-boiled eggs.
- 2 teaspoonfuls white sugar.
- 1 teaspoonful salt.
- 1 teaspoonful pepper.
- 1 teaspoonful made mustard.
- 1 teacupful vinegar.
- 2 tablespoonfuls salad oil.
Mix the dressing as for lettuce salad. Cut up the hearts of the lettuce, the radishes and cucumber, into very small pieces; chop the mustard and cress. Pour over these the dressing, tossing very lightly, not to bruise the young leaves; heap in a salad-bowl upon a lump of ice, and garnish with fennel-heads and nasturtium-blossoms.
This is a delightful accompaniment to boiled or baked fish.
Water-cresses.
Wash and pick over the cresses carefully, pluck from the stems, and pile in the salad bowl, with a dressing of vinegar, pepper, salt, and sugar, well stirred in.
Cabbage Salad, or Cold Slaw. ✠
- 1 head of fine white cabbage, minced fine.
- 3 hard-boiled eggs.
- 2 tablespoonfuls salad oil.
- 2 tablespoonfuls white sugar.
- 1 teaspoonful salt.
- 1 teaspoonful pepper.
- 1 teaspoonful made mustard.
- 1 teacupful vinegar.
Mix as for lettuce and pour upon the chopped cabbage.
Or, ✠
Shred the head of cabbage fine, and dress with—