Take equal quantities of carrots, turnips, French beans, haricot beans, cauliflower, green peas, potatoes, beetroot, and celery, or any other vegetables that may be in season. Boil till tender: the carrots and turnips together, the French beans and green peas together, the haricot beans (which must have been soaked over-night), cauliflower and potatoes all separately. When cold, cut all the vegetables into neat pieces. Mix all well together, with some Mayonnaise sauce (see [page 40]), turn into a basin or mould. When required, turn the salad on to a dish, and pour Mayonnaise sauce over it.
Salad Cream. Time—20 minutes.
1 tablespoonful raw mustard, 2 tablespoonfuls salad oil (¼ lb. brown sugar, if liked), a few drops anchovy sauce, a few drops soy or Worcester sauce, 1 egg, ½ pint vinegar.
Mix the mustard quite smooth with the oil, add the sugar, the anchovy and Worcester sauces. Beat up the egg thoroughly, and add it and the vinegar to the other ingredients. Beat all well together for 10 minutes. Pour it into a bottle; it will keep well some time in a cool place.
SAUCES AND SYRUPS.
Almond Milk. Time—¾ hour.
¼ lb. ground almonds, 1 pint water.
Put the ground almonds in a saucepan with the water, and stew slowly about ¾ hour, stirring occasionally. Strain the milk through a piece of muslin.