ONION SALAD
To persons who are fond of the flavor of onions, the salad given in the accompanying recipe is very agreeable, but it is a wise plan not to serve onions or salads containing onions unless every one who is served is certain to enjoy them. When a salad is made from onions, a mild onion should be selected.
- 3 onions.
- French dressing.
- Parsley.
- Lettuce.
Peel the onions and slice them into thin slices. Chop the parsley and add it to 1 or 2 tablespoonfuls of French dressing. Use comparatively coarse leaves of lettuce and shred them. Arrange the slices of onion on a bed of the shredded lettuce, pour the French dressing with the parsley over all, and serve. Sufficient to Serve Six.
BREAKFAST SALAD
- 2 Tomatoes.- 1 Cucumber.
- 1 tablespoonful Oil.
- 1 Spring Onion.
- Half a Lettuce.
- 2 tablespoonsful Vinegar.
Scald the tomatoes and take off the skin, and put them into cold water or on to the ice until quite cold. Cut them up the same as an orange; peel and cut up the cucumber into very thin slices and mince up the onion. Sprinkle these with pepper and salt, pour over the oil and vinegar. Shred up the lettuce and lay on the top, it is then ready to serve.
CAULIFLOWER SALAD
- 1 Cauliflower.- Half a Lettuce.
- 2 Eggs.
- 1/2 gill Oil and Vinegar.
Boil the cauliflower by directions given elsewhere and branch it carefully. Boil the eggs hard, separate the whites from the yolks; chop the whites small and cut the yolks in slices. Shred up the lettuce in a bowl and put the branches of cauliflower all round it, and the slices of yolk of egg outside as a border. Pour on the salad dressing and put the white of egg in little heaps on the lettuce. It is then ready to serve.
BEETROOT AND MACARONI SALAD
- 3 oz. Macaroni.- 2 tablespoonsful Oil.
- 1 bunch Beetroot.
- Pepper and Salt.
- 2 tablespoonful Vinegar.
Boil both the macaroni and the beetroot by directions given elsewhere. When quite cold, peel and slice up the beetroot and cut the macaroni into pieces about two inches long; arrange them in alternate layers on a dish. Blend the oil and vinegar with the salt and pepper and pour it over; let it stand for an hour, basting continually with the oil and vinegar. By that time it should be of a bright red colour. It is then ready to serve.
