Page:Mrs Beeton's Book of Household Management.djvu/1230

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Ingredients.—Equal quantities of sliced apples and cucumber, lemon-juice, salt and pepper, whipped cream.

Method.—Season the apples and cucumber with salt and pepper, and sprinkle with lemon-juice. Stir in a little whipped cream, and serve piled in a salad-bowl.

Ingredients.—Cooked globe artichokes, vinaigrette sauce No. 2450.

Method.—Let the artichokes become quite cold, then serve in a salad-bowl or dish, and hand the sauce separately.

Ingredients.—50 cooked asparagus points, 1 cauliflower cooked, mayonnaise or other salad dressing (see recipes for same).

Method.—Divide the cauliflower into small sprays, and mix with them the asparagus points. When quite cold, toss them lightly in a little salad dressing, and serve.

Ingredients.—50 heads of cooked asparagus, mayonnaise, vinaigrette, or some salad sauce (see recipes for same).

Method.—Let the asparagus remain on ice for 2 or 3 hours, then coat the tips with sauce, dish up neatly and serve.

Ingredients.—½ a pint of aspic jelly, ¼ of a pint of stiff mayonnaise sauce.

Method.—Dissolve the aspic, let it become quite cold, then stir in the mayonnaise, and use as directed.

Use one part of thinly sliced onion and two parts of sliced and pickled beetroot.