SUMMER SALADINGS. 



15 



oil or dressing to a greater extent than Cos Lettuce does. 

 Others, again, prefer the Cos as being crisper, and occasionally a 

 mixture of the two is used. Mustard and Cress I would not 

 use in a summer salad, but either Tomatos, Cucumbers, or Beet 

 (only one of them at a time), sliced and distributed on the 

 surface or as a garnish. The materials, notably the Lettuces, 

 cannot well be too fresh, and the best portion of them, that is 

 to say the blanched heart, ought to be broken up coarsely in 

 preference to using a knife or mincing it, as is sometimes done 

 mistakenly ; but keep out the stalks and tougher portions of 

 the leaves. If a salad must be prepared some time before it is 

 wanted for use, put it into the bowl, then pour in the dressing, so 

 that this collects at the bottom, and not stirring it up until it is 

 served. It should be kept cool and closely covered. Those who 

 take extra pains with their salading dry the Lettuce by swinging 

 it in a cloth before they place it into the bowl, and in not a few 

 cases the dressing is sent to the table in a separate vessel to be 

 used at the discretion of those caring for it. 



For the benefit of those who like to make a good quantity of 

 salad dressing at a time and store it for daily use I append one 

 of the best recipes I have yet met with. Put into a basin the 

 yolks of two raw eggs, add a teaspoonful of salt, and whisk well 

 together. Then, by small quantities, a drop or two at a time, 

 add one pint of the finest Florence or salad oil. Give plenty of 

 time over this, as everything depends upon the thorough mixing 

 and blending of the eggs with the oil. It can only be accom- 

 plished by very slow degrees. Next add one tablespoonful of 

 nicely made mustard, one tablespoonful of Tarragon vinegar, the 

 same quantity of elder vinegar, and three table spoonfuls of the 

 best ordinary vinegar ; mix all well and add a small spoonful of 

 caster-sugar, a little Cayenne pepper (which must be regulated by 

 quality and taste), and a little salt, continuing to mix each in- 

 gredient with diligence and care. Then bottle for use, or use at 

 once if required ; but it improves by being kept a few days. 



