68 MORE POT-POURRI 



strong glaze. Onions, small turnips, and oxalises can 

 be done in the same way. We find all these equally 

 good without the meat glaze. 



Celeriac Salad. A most excellent autumn salad is 

 celeriac well boiled, cut in slices like beetroot, mixed 

 with a light mayonnaise sauce, half oil and half cream, 

 surrounded by a wreath of what they call in Germany 

 'garden -cress,' which is merely the cress we grow in 

 spring in a box, allowed to grow out of doors in summer 

 till about the size of parsley. It grows all the summer 

 through in the garden, and can be cut over and over 

 again. When grown in boxes in the winter, it should be 

 allowed to grow on, instead of cutting it quite young. 



I have always considered salads a strong point with 

 me, and was much amused the other day, when reading 

 Sydney Smith's ' Memoirs ' by his daughter, at the fol- 

 lowing description of his experiences with salads. I 

 think his receipt so clever that I have extracted it, with 

 the feeling that it was better to have it in two books 

 than in only one, so that it may give pleasure to more 

 people. He says: ' Our forte in the culinary line is our 

 salad. I pique myself on our salads. Saba always 

 dresses them after my recipe. I have put it into verse. 

 Taste it, and if you like it I will give it to you. I was 

 not aware how much it had contributed to my reputa- 

 tion till I met Lady , at Bowood, who begged to be 



introduced to me, saying she had so long wished to know 

 me. I was, of course, highly flattered, till she added : 

 "For, Mr. Smith, I have heard so much of your recipe 

 for salads that I was most anxious to obtain it from 



' To make this condiment your poet begs 

 The pounded yellow of two hard-boil'd eggs; 

 Two boil'd potatoes, passed through kitchen sieve, 

 Smoothness and softness to the salad give. 



