Tried favourites cookery book

1 head of Celery, ½ lb. Cheese, 2 Eggs, Mayonnaise Sauce, Cress, Tomatoes. Cleanse the celery, and cut it into small dice ; cut the cheese into small squares, and mix them with enough sauce to cover them. Garnish with cress and slices of hard-boiled eggs and tomatoes. Green Salad. Celery, Radishes, Beetroot (cooked). Lettuce, or Endive, or Cress, Cucumber, 2 hard-boiled Eggs, a little Tarragon, Chervil, Vinegar, Salt, Pepper, Sugar, Salad Dressing. Divide the celery into shreds, cut up the lettuce, and slice the beetroot thin. Mix all together, and season well. Pour a little dressing at the bottom of bowl, and pile the salad high in the centre. Garnish round with the heart of the lettuce, eggs sliced, and beetroot, and sprinkle with the tarragon. Lettuce Salad (1). 1 Lettuce, ½ Beetroot, ½ Spanish Onion, Cress, 1 Egg (boiled hard). Salt, Mustard, Cayenne, Vinegar, Olive Oil. Wash lettuce very carefully and put on sieve to drain. Have ready a clean cloth, and tear up lettuce in convenient pieces and toss lightly in cloth till dry. Put a thin slice of onion, the size of a shilling, at the bottom of salad bowl, and mince it as finely as possible, and add the lettuce to this. Dust in some pepper and add 2 tablespoons oil and a dessertspoon vinegar. Mix very thoroughly and serve at once. Lettuce Salad (2). 1 Lettuce, ½ Beetroot, ½ Spanish Onion, Cress, 1 Egg (boiled hard), Salt, Mustard, Cayenne, Vinegar, Olive Oil. Pound yolk of egg, salt, mustard, and cayenne together; add 1 tablespoonful vinegar, and stir in ; then 1 tablespoonful of cream, a teaspoonful sugar, and the white of egg minced.. Cut the lettuce small, and onion also, with the cress and sliced tomato or beetroot. Pour dressing over tlie lettuce, &c. Summer Salad. 2 Lettuces, Mustard, and Cress, young Radishes, Cucumber. . Use a silver knife, and cut lettuces, radishes, and cucumber into thin slices. Place sauce at bottom of bowl, then the salad, and garnish with sliced egg (boiled hard) and cress. Care must be taken to have vegetables fresh and thoroughly drained. Slices of cold meat or poultry added to a salad make a convenient and quickly • made luncheon dish; or cold fish, flaked, will be found exceedingly nice mixed with it. Tomato Salad. 3 3 or 4 Tomatoes, 1 Lettuce, ½ Boiled Egg, ½ teaspoonful Salt, do. Sugar, 1 teaspoonful finely chopped Spanish Onion, 1 tablespoonful Salad Oil, 1 do. Brown Vinegar. • n • Put tomatoes in hot water, remove skin, and cut in four. Put in basin with onion, salt, sugar, and sliced egg, along with lettuce well washed, dried, and broken. Pour over these the oil and vinegar. Mix well with two forks, so that vinegar may be well through salad. Tiun on dish, and serve at once. Winter Salad. Endive, Mustard, and Cress, -boiled Beetroot, Celery, Eggs. Shred the celery into thin pieces ; arrange endive, and cress in middle of bowl. Garnish with beetroot (sliced) and eggs (sliced), jiutting the dressing at bottom of bowl. Salad Dressing;. Yolks of 2 newly-laid Eggs, Mustard, Pepper, and Salt, Tarragon Vinegar, a good teaspoonful of Castor Sugar, ½ pint Salad Oil. Beat the eggs well with a little mustard, pepper, and salt; then gradually mix the oil, and, when well mixed, add vinegar and sugar. Salad Dressing; (No. 2).