SALADS 325 



because they are not easily obtained in England, such 

 as Aubergines, Endive (called Chicory in England), 

 Salsify, etc., but it is perhaps advisable to mention 



GLOBE ARTICHOKES. 



These are washed and placed in a large saucepan 

 of boiling water with a handful of salt, the water, 

 however, must not fully cover them. They require 

 boiling for about an hour, and when a leaf can be 

 pul.ed out easily they are done. When taken out of 

 the water they are left to drain with the points down- 

 wards, and are generally eaten with a sauce made of 

 oil and vinegar, pepper and salt. 



And now a word about 



SALADS. 



In England all vegetables called salads are eaten 

 raw. In France Lettuces and Chicory are as often 

 served hot, prepared like Spinach, or made into a 

 regular salad with oil and vinegar. But the most 

 important of all salads are those prepared with the 

 common vegetables, either as a Macedoine (i.e., a 

 mixture of Peas, Beans, Flageolets, Potatoes and 

 Carrots) or by themselves. Thus Potatoes and Beans 

 of every description make excellent salads, boiled 

 and allowed to cool, and then dressed with oil and 

 vinegar, pepper and salt. French Beans as a salad 

 are often dressed with cream instead of oil. In the 

 same way a mixed vegetable salad is often considered 



