Ingredients.—Lettuces; a little chopped burnet. To every 4 tablespoonfuls of oil allow 1½ of either Tarragon or plain French vinegar; 1 saltspoonful of salt, ½ saltspoonful of pepper. Mode.—Wash the lettuces, shake them in a cloth, and cut them into inch lengths. Put the lettuce into a salad-bowl, sprinkle over the chopped burnet, and mix these well together. Put the salt and pepper into the salad-spoon, moisten with the vinegar, disperse this amongst the salad, pour the oil over, and mix the whole well together for at least five minutes, when the preparation will be ready for table. This is the very simple and expeditious mode of preparing a salad generally adopted by our French neighbours, who are so noted for the delicious manner in which they dress their bowl. Success will not be obtained if the right vinegar is not procured, therefore we advise our friends who wish to excel in making a French salad to procure a bottle of the best French vinegar, flavoured with Tarragon or not as the taste may dictate. Those persons living in or near London, can purchase the vinegar of Messrs. Crosse & Blackwell, Soho Square, at whose establishment the quality of this important ingredient in a salad can be relied on. Time.—To be stirred at least 5 minutes after all the ingredients are put in. Sufficient. Allow 2 moderate-sized lettuces for 4 persons. Seasonable. Plentiful in summer, but scarce and dear during the winter season.
SALAD, Fresh Fruit (A Dessert Dish).
Mode.—Fruit salads are made by stripping the fruit from the stalks, piling it on a dish, and sprinkling over it finely pounded sugar. They may be made of strawberries, raspberries, currants, or any of these fruits mixed; peaches also make a very good salad. After the sugar is sprinkled over, about 6 large tablespoonfuls of wine or brandy, or 3 tablespoonfuls of liqueur, should be poured in the middle of the fruit; and, when the flavour is liked, a little pounded cinnamon may be added. In helping the fruit, it should be lightly stirred, that the wine and sugar may be equally distributed. Sufficient.—1½ pint of fruit, with 3 oz. of pounded sugar, for 4 or 5 persons. Seasonable in summer.
SALAD, Red Cabbage.
Ingredients.—A small red cabbage, 2 teaspoonfuls of salt, ½ pint of vinegar, 3 teaspoonfuls of oil, a small quantity of cayenne pepper. Mode.—Take off the outside leaves of a fresh red cabbage, and cut the remainder very finely into small thin slices. Mix with the cabbage the above salad ingredients, and let it remain for two days, when it will be fit for use. This salad will keep very well for a few days. The quantity of the ingredients may of course be a little varied, according to taste. Time.—2 days. Average cost, from 2d. to 3d. each. Seasonable in July and August.
SALAD, Summer.
SALAD IN BOWL.
Ingredients.—3 lettuces, 2 handfuls of mustard-and-cress, 10 young radishes, a few slices of cucumber. Mode.—Let the herbs be as fresh as possible for a salad, and, if at all stale or dead-looking, let them lie in water for an hour or two, which will very much refresh them. Wash and carefully pick them over, remove any decayed or worm-eaten leaves, and drain them thoroughly by swinging them gently in a clean cloth. With a silver knife, cut the lettuces into small pieces, and the radishes and cucumbers into thin slices; arrange all these ingredients lightly on a dish, with the mustard-and-cress, and pour under, but not over the salad, either of the salad dressings, and do not stir it up until it is to be eaten. It may be garnished with hard-boiled eggs, cut in slices, sliced cucumbers, nasturtiums, cut vegetable-flowers, and many other things that taste will always suggest to make a pretty and elegant dish. In making a good salad, care must be taken to have the herbs freshly gathered, and thoroughly drained before the sauce is added to them, or it will be watery and thin. Young spring onions, cut small, are by many persons considered an improvement to salads; but, before these are added, the cook should always consult the taste of her employer. Slices of cold meat or poultry added to a salad make a convenient and quickly-made summer luncheon-dish; or cold fish, flaked, will also be found exceedingly nice, mixed with it. Average cost, 9d. for a salad for 5 or 6 persons; but more expensive when the herbs are forced. Sufficient for 5 or 6 persons. Seasonable from May to September.