Soyer's standard cookery

Cut in thin slices equal quantities of cold boiled potatoes, a pickled red cabbage, and one-third as much white celery very finely shreded. Mix thoroughly in a salad bowl, seasoning with pepper and salt, and pour over the whole some mayonnaise or any good salad dressing. Sardine and Onion Salad. Peel half a dozen small onions, make a little hole in the middle of each, and fill it with butter. Then bake in a covered pan for an hour. Let them get quite cold and then slice carefully, adding six minced sardines — which must be thoroughly cleaned from oil, bones, and skin — and six hard-boiled eggs cut in slices. Sprinkle freely with pepper, salt, and chopped parsley, and add a dressing composed of tarragon vinegar, lemon juice and olive oil. This salad is served very cold with slices of toast. Endive Salad. Trim and cut up finely a good-sized head of endive, and add a dressing made of two parts of olive oil to one of tarragon vinegar, a teaspoonful of anchovy paste, a little celery seed, and pepper and salt. Place in the salad bowl a hard crust which has been well rubbed with a clove of garlic. Add the salad with its dressing, and toss the whole for a few minutes, after which remove the crust. This gives just a suspicion of garlic without offending the taste. Carrot Salad. Cut up eight carrots into small dice — cooked ones may be used if preferred, but are not so good — and add three sliced raw tomatoes, a handful of watercress in small branches, and one minced onion. Mix with half a pint of mayonnaise dressing and place on a bed of lettuce leaves, garnishing with capers. Hot Cabbage Salad. Cut a red cabbage in very fine strips and mix well with melted bacon fat or goose grease, seasoning with pepper, salt and vinegar. Place in earthenware cooking pot and keep by the fire until the cabbage is thoroughly soft. Stir in the yolks of two eggs just before serving. This salad is, of course, eaten hot, as it would not be very desirable cold. Watercress Salad. Wash the sprigs of young watercress very thoroughly and mix with a dressing made in the following way : — Put a saltspoonful of salt and half as much pepper into a cup with a tablespoonful of salad oil. Mix thoroughly, and then add gradually two more tablespoonfuls of oil and one of vinegar, with a little onion juice if liked. The better plan is only to rub the inside of the salad bowl with an onion or a clove of garlic; omitting the onion juice. Artichoke Salad. Boil the number of Japanese artichokes required for five minutes, and when cold place in a salad bowl with slices of cold boiled beetroot and celery. Cover with mayonnaise sauce. Garnish with beetroot and celery. Vegetable Marrow Salad. Boil or steam the marrow, drain, and when cold cut into neat pieces, place in a salad bowl with a dressing of oil and vinegar. Shrimp Salad. Cut up some boiled asparagus tips into short pieces, and add an equal quantity of boiled shrimps picked and cut up, unless they happen to be very small ones. Add some capers, a little French mustard, and mix thoroughly with mayonnaise dressing. This should be served upon lettuce leaves, and with toast. Anchovy Cheese Creams.