GREENS AND SALAD VEGETABLES 



salmon or lobster salad without its crisp, under- 

 lying leaf of lettuce is a disappointment in appear- 

 ance and in taste. 



Vinegar used with lettuce should be much weaker 

 than for other vegetables, a too sour vinegar quite 

 spoiling the flavour of the lettuce. One of the sim- 

 plest and most satisfactory ways in which to serve 

 lettuce is undressed, but very fresh and crisp in a 

 well-chilled salad bowl. Accompanying it should 

 be served, carefully shelled, chilled, hard-boiled 

 eggs, and sugar and vinegar passed. This makes 

 a salad of the freshest and simplest. 



LETTUCE SALAD 



Take three hard-boiled eggs and salt and mus- 

 tard to taste, make it fine ; make a paste by adding 

 a dessertspoonful of olive oil or melted butter; 

 mix thoroughly, and then dilute by adding gradu- 

 ally a teacupful of vinegar, and pour over the let- 

 tuce. Garnish by slicing another egg and laying 

 over the lettuce. 



MUSTARD 



Is one of the most satisfactory vegetables used 



for greens. It is also used in combination with cress 



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