306 



JOUENAL OF THE ROYAL HORTICULTURAL SOCIETY. 



Tomato Salad. 



Cut some firm ripe tomatos into slices, lay them in a salad bowl 

 with a few thinly cut rings of Spanish onion ; sprinkle over with chopped 

 parsley, season with salt and pepper and a pinch of castor sugar. Dress 

 with oil and tarragon or wine vinegar. Serve with a bottle of salad- 

 dressing. The onion may be omitted if not cared for. 



Potato Salad. 



Cut some cooked potatos into thin slices, put them in a salad bowl, 

 mix with one part of vinegar, two of salad oil, a little chopped chives 

 and parsley, a small quantity of chopped capers, and season with salt 

 and pepper. Mix carefully so as to incorporate all the seasoning without 

 breaking the potatos. Dish up and serve. 



Note.— The best potato salad is made with potatos when they are 

 still warm. A little hot stock added with, the dressing is considered an 

 improvement by many. 



Banana and Walnut Salad. 



Peel and cut into slices four to six ripe but firm bananas, place them 

 m a basin, and mix carefully with half a pint of peeled walnut kernels 

 divided into small pieces. Season with salt and pepper to taste, and 

 besprinkle with the juice of half a lemon. Eange this neatly in a salad 

 bowl, surmounted with a neat border of watercress, previously washed, 

 picked, and drained; in the centre of the salad pile one or two large 

 tablespoonfuls of mayonnaise dressing, and send to table. 



Frencli Salad Dressing. 



Put a teaspoonful of mixed mustard into a bowl, add half a tea- 

 spoonful of castor sugar, one teaspoonful of salt, and a good pinch of 

 black pepper; add gradually three tablespoonfuls of salao oil and one 

 tablespoonful of vinegar, and stir until the ingredients are thoroughly 

 mixed. . 



