The potatoes may either be boiled in their skins or peeled; in the first way they will be the better flavoured and more nourishing, in the latter a better colour. They must be taken up carefully directly they are tender, and not allowed to break up at all. Cut into slices about half an inch thick, stamp out into fancy shapes and arrange prettily in a small bowl or dish; sprinkle them with the watercress, which should have been thoroughly washed in salted and rinsed in fresh water; then pour over the sauce.
This salad, which is generally much appreciated, will be found a very useful way of using up cold potatoes.
[No. 193.]—Sea Kale Salad.
- 6 or 8 heads of kale.
- [Sauce No. 176].
Boil the kale until tender in salted water. When quite done, strain, and stand on one side to get cold. Cut into pieces about one inch long, place in a dish or bowl, pour over half the sauce, and the remainder just before sending to table.
[No. 194.]—Vegetable Salad.
- 4 young carrots.
- 4 young potatoes.
- 1 shalot.
- ½ teaspoon salt.
- 3 tomatoes.
- 1 teaspoon minced watercress
- ½ pint water.
- 1 tablespoon vinegar.
Scrape the carrots and potatoes very clean, and stew them gently until tender in the vinegar, salt and water, but on no account must they be allowed to break. When done, take up carefully and place on a board to cool. Scald the tomatoes by plunging them first into boiling water and then into cold; remove the skins and seeds and cut into small slices. When the vegetables are quite cold, cut them up into ornamental shapes, and arrange them with the tomatoes and shalot very finely minced in a salad bowl, pour over a Mayonnaise sauce or [salad sauce No. 176], and sprinkle the watercress on the top. Hard-boiled eggs may be added if liked.