Cookery for every household

649. Cucumber Salad (Salade de Concombres) Cucumber. 1 or 2 or 3 spring onions. White pepper, salt. I Salad dressing, No. 748. Choose a fresh, green, and firm cucumber. Peel and slice it as thin as a piece of notepaper. When doing this always commence at the thick end and slice towards the stalk ; otherwise the cucumber is inclined to have a very bitter taste. Lay these slices on a plate with the onions washed and thinly sliced, and sprinkle them rather liberally with salt. Cover with another plate, stand for half an hour, and then pour off all the water that has exuded from them. This tends to make the salad more digestible. Then arrange the slices neatly in a salad dish and pour the dressing over. Note. — When served as an accompaniment to salmon the oil and onion should be omitted and vinegar only used with the seasoning. 650. Dandelion Salad (Salade de Dent de Lion) Dandelions. Salad dressing, No. 748. Select young fresh dandelion leaves, pick them carefully and remove any pieces of stalk. Wash them in plenty of cold water and let them lie in fresh cold water for \ hour. Then shake them dry in a salad basket, or dry them lightly in a cloth. Put the leaves in a salad bowl and mix them with the salad dressing just before serving. A few nasturtium flowers make a pretty decoration when obtainable. 651, Egg Salad (Salade aux CEufs) 6 hard-boiled eggs. 1 lettuce. 1 beetroot. Mayonnaise sauce. 1 dessert-sp. chopped capers. 1 dessert-sp. chopped parsley. Cut the eggs in slices or sections. Wash and shred the lettuce and cut the beetroot in thin slices. Arrange these ingredients in a salad bowl in layers, sprinkling them with a little of the Egg Salad lettuce leaves, pile the fish in the centre and pour some sauce or dressing slowly over. Place the heart of the lettuce on the top, garnish round the sides with carefully selected lettuce leaves and some thinly-sliced cucumber or tomato. Note. — Hard-boiled egg, fillets of anchovy, shrimps, beetroot, &c., may all be used as a garnish or mixed with the fish. 655. French Bean Salad (Salade de Haricots Verts) Cooked French beans. I 1 or 2 chopped chives. 1 tea-sp. chopped parsley. | Salad dressing. No. 748. If the beans are very young and tender they may be left whole ; if not, cut them in fine shreds. Mix them with the parsley and chives, arrange them in a salad bowl and pour the dressing over just before serving. Garnish with a little lettuce, endive, or nasturtium leaves. 656. Game Salad (Salade de Gibier) Make in the same way as chicken salad, using tartare sauce (Recipe 759) instead of mayonnaise. parsley and capers and pouring over some mayonnaise sauce. Place some slices or sections of egg round the base and serve very cold. Vinaigrette sauce may be used instead of the mayonnaise, and other salad vegetables may be added. 652. Egg and Green Pea Salad 4 or 5 eggs. 1 cupful cooked green peas. Seasoning. Mayonnaise sauce. Lettuce leaves. Small cress or radish.