SALADS 327 



peeled it. Let it cool and cut it up in slices about 

 the same size as the Potato. Add to these two white 

 vegetables a Beetroot, also cut in slices, pour over 

 them all a good mayonnaise sauce and mix well to- 

 gether until the salad becomes a pretty pink colour. 

 This can be prepared some time in advance and never 

 fails to prove a success. 



Tomato salad is made by selecting the fruit while 

 it is firm. Each Tomato is wiped with a cloth, not 

 mashed, cut into thick pieces, not into slices, and mixed 

 with oil, vinegar, salt, pepper and chopped onions. 



It will be seen by these few explanations that 

 the French cooking of vegetables is an art, but one 

 easily acquired by the most inexperienced of English 

 cooks. All that is wanted is a little care and the ob- 

 servance of the golden rules : to add salt to the water 

 when boiling vegetables ; to strain them well and turn 

 them in butter ; to add cream whenever it can be 

 obtained ; never to throw away the water in which 

 Asparagus, Cauliflower or White Beans have been 

 cooked, as this water makes excellent soup with rice or 

 tapioca added, and an egg and butter beaten together 

 in the soup tureen to give it the requisite consistency ; 

 never to serve a Cauliflower or any other vegetable 

 with a white sauce if the flower has not boiled for 

 at least ten minutes ; and never to use inferior butter 

 in the cooking of vegetables, as in the quality of this 

 ingredient lies the difFerence between mediocrity and 

 excellence. 



F. K. 



