Page:Hill - Salads, Sandwiches, and Chafing-Dish Dainties.djvu/38

Salads. the leaves from the stalk; dip repeatedly into cold water, examining carefully, until perfectly clean, taking care not to crush the leaves. Put into a French wire basket made for the purpose, or into a piece of mosquito netting or cheese-cloth, and shake gently until the water is removed. Then spread on a plate or in a colander and set in a cool place until the moment for serving.

How to Clean Cress.

Pick over the stalks so as to remove grass, etc. Wash and dry in the same manner as the lettuce, but without removing the leaves from the stems, except when the stems are very coarse and large.

Now to Clean Cabbage and Cauliflower.

Let stand head downwards half an hour in cold salted water, using a tablespoonful of salt to a quart of water.

How to Render Uncooked Vegetables Crisp.

Put into cold water with a bit of ice and a slice of lemon. When ready to use, dry between folds of cheese-cloth and let stand exposed to the air a few moments.

How to Blanch and Cook Vegetables for Salads.

Cut the vegetables as desired, in cubes, lozenges, balls, juliennes, etc. Put over the fire in boiling water, and, after cooking three or four minutes, 14