Part 105 (1/2)

Pepper and salt to taste.

_Method._--Cut the vegetables into small dice.

Place them in a salad bowl.

Mix the oil and vinegar with the pepper and salt, and pour over them.

Spring Salad.

_Ingredients_--1 lettuce.

Some mustard and cress.

Endive.

Hard-boiled eggs.

Beetroot.

Watercress.

Some _mayonnaise_ or salad-dressing.

_Method._--Wash the vegetables well; put them in a draught to dry them quickly.

Then cut them rather coa.r.s.ely.

Put them into a salad-bowl.

Pour over the dressing, and garnish with hard-boiled eggs and beetroot.

For a more elaborate salad, put the vegetables into a gla.s.s or silver dish, heaping them high in the centre.

Decorate with sprigs of endive, placing a large tuft at the top.

Round the base place the hard-boiled eggs, cut in quarters, alternately with slices of beetroot.

Finish off with a border of chopped aspic jelly.

MISCELLANEOUS DISHES.

Cheese Pates.

_Ingredients_--Some stale bread.

tablespoonful of hot water.

4 tablespoonfuls of grated cheese.

1 oz. of b.u.t.ter.

A few bread-crumbs.

Pepper and salt.

A little cayenne.