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Classic
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page 155
POTATO SALAD, COLD.
Chop cold boiled potatoesfine, with enough raw onions to season nicely; make a
dressing as for lettuce salad, and pour over it.
BEAN SALAD.
String young beans; break into half-inch pieces or leave whole; wash and cook
soft in salt water; drain well; add finely chopped onions, pepper, salt and
vinegar; when cool, add olive oil or melted butter.
TO DRESS CUCUMBERS RAW.
They should be as fresh from the vine as possible, few vegetables being more
unwholesome when long gathered. As soon as they are brought in, lay them in cold
water. Just before they are to go to table take them out, pare them and slice
them into a pan of fresh cold water. When they are all sliced, transfer them to
a deep dish; season them with a little salt and black pepper, and pour over them
some of the best vinegar. You may mix with them a small quantity of sliced
onions, not to be eaten, but to communicate a slight flavor of onion to the
vinegar.
CELERY UNDRESSED.
Celery is sometimes sent to the table without dressing. Scrape the outside
stalks, and cut off the green tops and the roots; lay it in cold water until
near the time to serve, then change the water, in which let it stand three or
four minutes; split the stalks in three, with a sharp knife, being careful not
to break them, and serve in goblet-shaped salad glasses.
To crisp celery, let it lie in ice-water two hours before serving; to fringe the
stalks, stick several coarse needles into a cork, and draw the stalk half way
from the top through the needles several times and lay in the refrigerator to
curl and crisp.
RADISHES.
All the varieties are generally served in the same manner, by scraping and
placing on the table in glasses containing some cold water to keep them fresh
looking.
PEPPERGRASS AND CRESS.
These are used mostly as an appetizer, served simply with salt. Cresses are
occasionally used in making salad.
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