[No. 186.]—Beetroot Salad.
- 2 medium-sized beets.
- Hard-boiled yolk of 1 egg.
- Tablespoon chopped watercress.
- Pepper and salt to taste.
- [Sauce No. 176].
Peel and slice the beets (about a quarter of an inch thick), and pile the slices in a glass dish or bowl, sprinkle with the watercress and yolk of egg rubbed through a wire sieve, and pour the sauce round the base.
[No. 187.]—Cabbage Salad.
- 1 nice cabbage, or sufficient young greens to make a dish.
Boil the cabbage in the usual way. When cooked, after thoroughly extracting all the water, stand on one side to get quite cold. Place in a salad bowl or glass dish, and pour over it half a pint of [salad sauce No. 173].
[No. 188.]—Carrot Salad.
- 1 dozen young carrots.
- Water.
- 1 teaspoon salt.
- 1 strip lemon peel.
Scrape the carrots and throw them into cold water; then place them in a saucepan with sufficient water to cover, with salt and lemon peel. Boil half an hour or until tender, place them on a board, cut into thick slices, which place in [salad sauce No. 176]; gently toss them in this till each piece is covered with the sauce, then turn them into a dish or bowl, and garnish with sprigs of watercress.