SALADS. 615 
Evelyn has admonished: ‘‘ Let your herby ingredients be 
exquisitely cull’d, and cleans’d of all worm-eaten, slimy, 
cankered, dry, spotted, or anyways vitiated leaves.” He 
enumerates thirty-five different Salad herbs. “ Guava Salad,” 
or “ Angels’ food,” is a favourite Cape dish. “ Take one and a 
half dozen guavas, two oranges, sufficient sugar, and a wine- 
glass{ul of good sherry ; peel, and slice the guavas thinly, lay 
them on a glass dish, and sprinkle over them a little sugar, then 
a layer of orange, sprinkled with sugar; again guavas, and again 
orange, continuing thus till the glass is filled ; pour over all the 
glass of sherry, and let it stand for a while. This makes a 
‘delicious dish for dessert. The guava resembles a small apple 
with many seeds, and is famous for the well-known guava jelly ; 
it is imported from the West Indies, and is occasionally grown 
in British conservatories. The fruit is somewhat astringent, 
being sweet, aromatic, and sometimes acid. 
For a plain, wholesome Salad-dressing: “ Mix the yolk of a 
hard-boiled egg (dry) with one teaspoonful of newly-made 
mustard from the pot, one teaspoonful of brown sugar, and half 
a teaspoonful of salt ; when these are thoroughly blended, add 
one tablespoonful of vinegar, and then three of milk. Be 
careful to mix the vinegar thoroughly before adding the milk, 
or else it may turn to curd. Cream may be added, but the 
dressing is sufficiently good without it.” 
“Oh, cool in the summer is salad, 
And warm in the winter is love: 
And a Poet shall sing you a ballad 
Delicious thereon, and thereof : 
Take Endive: like love it is bitter ; 
Take Beet, for, like love, it is red ; 
Crisp leaf of the Lettuce shall glitter, 
With Cress from the rivulet’s bed ; 
Anchovies, foam-born, like the lady 
Whose beauty has maddened this bard, 
And Olives from groves that are shady, 
And Eggs (just a hint! ‘ Boil ’em hard ’),” 
Evelyn, in his Acetaria, has insisted on no less than nine 
essential requirements for the proper making of a Sallet, and 
some of these are sufficiently quaint. For instance, “‘ That the 
knife (according to the super-curious) with which the Sallet- 
herbs are cut (especially oranges, limons, etc.) be of silver, and 
by no means of steel, which all acids are apt to corrode, and 
retain a metallick relish of.” Again, “‘ That the Saladiere (Sallet 
