u 4 PRESENT-DAY GARDENING 



Free the sardines from the bones, break them into fillets, 

 put them with the ham, veal, and Apple to marinade for 

 an hour in the following mixture : 2 dessertspoonfuls clear 

 stock, teaspoonful sugar, 2 dessertspoonfuls vinegar, i 

 pinch of pepper and salt, the grated shallot. Then turn 

 the meat on to a sieve to drain, chop up the cornichons, 

 put them with the meat, and prepare the following dress- 

 ing : 2 dessertspoonfuls oil, i pinch each of salt and pepper, 

 i teaspoonful sugar. 



Mix this dressing well with the salad, garnish with the 

 sliced cucumber and capers, and serve directly. 



Salad made in this way and dressed with mayonnaise 

 is excellent. 



Horseradish Sauce. A novel sauce is made thus : 



2 dessertspoonfuls horseradish, 2 dessertspoonfuls vine- 

 gar, i small, sharp Apple, a saltspoonful each of salt and 

 pepper. 



Grate the horseradish and Apple, mix in the vinegar 

 and condiments, and serve. British Apples should always 

 be used in preference to foreign. When they are not 

 obtainable, a tiny pinch of salt added to imported Apples 

 will help to soften them in cooking. 



Apple Fritters, Apple Snow, Apple Dumplings, and 

 Turnovers have not been included in the recipes, as they 

 are to be found in every cookery-book. Enthusiasts 

 cannot do better than consult a little book published in 

 1864 by Routledge, called How to cook Apples, by Miss 

 G. Hill. Even wine and cider making are described 

 in its pages, and although the subject is inexhaustible, 

 there are few aspects which have not received due con- 

 sideration from the talented author. 



