The new century cookery book

Trim, wash, and drain the lettuce and dandelion, tear up the leaves into convenient pieces, drain again in a cloth, cut the tomato into small pieces (dice shapes), cut the pork into small dice, or strips, fry with a little oil in a frying-pan a nice brown, add the vinegar, heat up. Put the salad, all well mixed, in a bowl, season with pepper and salt, mingle in the fried pork and vinegar ; while warm add the oil last of all, heap up in the centre, sprinkle over some chopped parsley, clean the sides of the bowl, and serve. 1505. Salade de Laitue ( Lettuce Salad). — Wash and trim three heads of cabbage lettuce, cut off the stalks, and break the leaves into convenient pieces, dry them thoroughly in a salad basket ; put the salad into the bowl ; then add sufficient pepper and salt to taste in the salad-spoon, fill it with tarragon vinegar, mix it till the salt is dissolved, and pour the contents of the spoon over the salad ; add three salads poonfuls of oil. The proportion of vinegar to oil should be as one to three. Mix the salad carefully but thoroughly, adding during the process a few sprigs of fresh tarragon not too finely chopped. Place on the top one or two hard-boiled eggs cut into quarters. Sprinkle over some chopped parsley or chive and serve. 1 By Alix in What to Eat. SSALADES (SALADS) 1506. Salade d'Espagnole (Spanish Salad). — Cut six small, firm tomatoes, three cooked potatoes, and one beetroot into thin slices ; put these in a bowl, add to it the yolks of three hard-boiled eggs, chopped rather finely, and about half a pint of preserved French beans, cut into short pieces. Season with pepper, salt, and salad dressing (No. 1554), and serve. 1507. Salade de Tomates { Tomato Salad).- 6 firm, evensized tomatoes, 1 tablespoonful vinegar, 2 tablespoonfuls salad oil, 1 teaspoonful mixed mustard or ‘ Mustardyne,’ 1 teaspoonful chopped chives or parsley , pepper and salt. Wipe the tomatoes, scald them in boiling water for one minute, drain on a cloth, carefully remove the stems and skin, and let cool. Cut them into thin slices, and place in a salad bowl. Now prepare the dressing. Put two saltspoonfulls of salt in a basin, together with a saltspoonful of pepper, the mixed mustard or ‘ Mustardyne,’ pour in the vinegar and oil, and mix thoroughly with a wooden saladspoon ; just before serving the salad add the chopped chives or parsley to the dressing, and pour it over the tomatoes. 1508. Salade Mirette. — This salad consists of very young lettuce-leaves, the heart of young celery cut into shreds, and hardboiled white of egg. The whole is seasoned with mayonnaise (No. 277), and when dressed covered with hard-boiled yolks of eggs rubbed through a coarse sieve. 1509. Salade à la Monte-Carlo. — 4 ripe, firm tomatoes, 2 truffles, \pint cooked asparagus points, 6 small artichoke bottoms {cooked), 2 lettuces, mayonnaise dressing {No. 277), seasoned with krona pepper.