All green vegetables should be young and crisp, and should be carefully washed in cold water to free them from dust and insects. The main thing to observe in the washing of green vegetables, such as lettuce, endive, cress, &c., is to handle them very lightly ; if too much touched their crispness is destroyed. It is also important to have the vegetables well dried after washing ; if any water is left on them the dressing will not adhere, but will run to the bottom of the dish and both salad and dressing will be poor. Green salad vegetables should be shaken in a sieve or wire basket first and then tossed lightly in a cloth. To prepare lettuce for a salad cut oS the root and remove any coarse and discoloured outside leaves, and trim away any decayed parts from the inside ones. Separate the rest of the leaves one from the other, and throw them into a basin of fresh cold water. Wash lightly in this, and then take a second clean cold water, and wash again. If rather limp, let the lettuce soak for half an hour or so in cold water, but do not do this if it can be avoided, then shake as dry as possible in a sieve or wire basket, and toss lightly in a towel. The larger leaves of the lettuce may be cut across in fine shreds with a knife, and the smaller ones used as a garnish. Many people object to use a knife and prefer to tear the leaves in pieces with the fingers, but if a sharp knife is used, and it is quickly and lightly done, it really does no harm, and the lettuce looks much better. Endive may be pre- pared in the same way as lettuce. Mustard and cress should be washed in several waters until all the black, seeds and grit are removed. If rather limp, soak for half an hour in cold water, then shake well on a sieve, and spread on a cloth to dry. Watercress, from the nature of its growth, requires most careful cleansing, or it may prove most harmful. Remove all fibres and decayed leaves from the stalks. Then wash carefully in several waters, and shake it dry. To prepare radishes, wash them well in cold water, rubbing off all black with the fingers. If large, they may be scrubbed with a brush and the tops cut off. Dry in a towel. These may be served whole or cut in thin slices. Cut the roots off Spring onions, part of the green tops and the outside skin. Then wash well, allowing the water to run between the leaves. Dry in a cloth and serve whole or cut in thin slices. To prepare other vegetables for a salad see under the special headings. Basket for draining Salad THE DRESSING AND SERVING OF SALADS A salad should be served as cold as possible, and, as a rule, the dressing should not be mixed with it until shortly before it is to be eaten. A special spoon and fork made of bone, horn, wood, glass, or ivory, should be used for mixing in the dressing, as silver or other metal is apt to promote verdigris. The dressing itself may be made sometime before- hand, especially one that is made with yolks of eSS3’ as this will take no harm by standing, but it must be kept in a cool place or on ice until wanted.

AI-modernized reading of the original text

All green vegetables should be young and crisp, and should be carefully washed in cold water to free them from dust and insects. The main thing to observe in the washing of green vegetables, such as lettuce, endive, cress, &c., is to handle them very lightly ; if too much touched their crispness is destroyed. It is also important to have the vegetables well dried after washing ; if any water is left on them the dressing will not adhere, but will run to the bottom of the dish and both salad and dressing will be poor. Green salad vegetables should be shaken in a sieve or wire basket first and then tossed lightly in a cloth. To prepare lettuce for a salad cut off the root and remove any coarse and discoloured outside leaves, and trim away any decayed parts from the inside ones. Separate the rest of the leaves one from the other, and throw them into a basin of fresh cold water. Wash lightly in this, and then take a second clean cold water, and wash again. If rather limp, let the lettuce soak for half an hour or so in cold water, but do not do this if it can be avoided, then shake as dry as possible in a sieve or wire basket, and toss lightly in a towel. The larger leaves of the lettuce may be cut across in fine shreds with a knife, and the smaller ones used as a garnish. Many people object to use a knife and prefer to tear the leaves in pieces with the fingers, but if a sharp knife is used, and it is quickly and lightly done, it really does no harm, and the lettuce looks much better. Endive may be prepared in the same way as lettuce. Mustard and cress should be washed in several waters until all the black, seeds and grit are removed. If rather limp, soak for half an hour in cold water, then shake well on a sieve, and spread on a cloth to dry. Watercress, from the nature of its growth, requires most careful cleansing, or it may prove most harmful. Remove all fibres and decayed leaves from the stalks. Then wash carefully in several waters, and shake it dry. To prepare radishes, wash them well in cold water, rubbing off all black with the fingers. If large, they may be scrubbed with a brush and the tops cut off. Dry in a towel. These may be served whole or cut in thin slices. Cut the roots off Spring onions, part of the green tops and the outside skin. Then wash well, allowing the water to run between the leaves. Dry in a cloth and serve whole or cut in thin slices. To prepare other vegetables for a salad see under the special headings. Basket for draining Salad THE DRESSING AND SERVING OF SALADS A salad should be served as cold as possible, and, as a rule, the dressing should not be mixed with it until shortly before it is to be eaten. A special spoon and fork made of bone, horn, wood, glass, or ivory, should be used for mixing in the dressing, as silver or other metal is apt to promote verdigris. The dressing itself may be made sometime beforehand, especially one that is made with yolks of eSS3’ as this will take no harm by standing, but it must be kept in a cool place or on ice until wanted.

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