| Beet Root, | Mint, | Small Salading |
| Celery, | Onions, | which are |
| Chervil, | Parsley, | Turnip, |
| Chives, | Radish, Common, | Rape, |
| Corn Salad, | ——–, Turnip, | Salad Radish, |
| Cucumber, | Shalots, | Mustard, |
| Garlic, | Sorrel, | Garden Cress. |
| Lettuce, | Water Cresses, and |
Balm, Dandelion, Nettle Tops, Sage, Spinage Tops, and Tarragon, are sometimes used.
Besides these, the French use many other articles as Salads, most of which being warm, exhilarating, and antiscorbutic, contribute greatly to their health and cheerfulness; viz.
| Balm, | Pennyroyal Tops, | Dandelion, |
| Sage, | Tarragon, | Spinage Tops, |
| Nettle Tops. |
Salad herbs should be used fresh from the gardens; but if grown stale, they must be refreshed in cold water. They must be carefully picked, and washed clean, and then shaken in a clean cloth to dry.
The ingredients generally used in mixing Salads are eggs boiled hard, and rubbed fine, oil, vinegar, mustard, pepper, and salt.
The adulteration of articles of provision is now so common, that the Cook will do well to be guarded against such impositions, by dealing with respectable tradesmen only.—The articles most frequently adulterated are bread, tea, brown sugars, coffee, mustard, pepper, and all other things that are to pass through the mill.
The Cook should take care to be amply provided with proper instruments, and kitchen utensils of all kinds, without which she can do nothing as it ought to be done. It will be necessary to have graduated glass measures, such as the apothecaries use, divided into tea-spoonsful and table-spoonsful,[14] and also graduated on their sides, according to the following figures, in order to measure quantities of fluids with accuracy.
| No. 1. represents a glass, calculated to measure any quantity from two drachms to eight ounces. |
| No. 2. From one drachm to two ounces. |
| No. 3. From half a drachm to one ounce. |
| Note.—Sixty drops or minims make one drachm. |