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Pepper and salt to taste.
_Method._--Cut the vegetables into small dice.
Place them in a salad bowl.
Mix the oil and vinegar with the pepper and salt, and pour over them.
Spring Salad.
_Ingredients_--1 lettuce.
Some mustard and cress.
Endive.
Hard-boiled eggs.
Beetroot.
Watercress.
Some _mayonnaise_ or salad-dressing.
_Method._--Wash the vegetables well; put them in a draught to dry them quickly.
Then cut them rather coa.r.s.ely.
Put them into a salad-bowl.
Pour over the dressing, and garnish with hard-boiled eggs and beetroot.
For a more elaborate salad, put the vegetables into a gla.s.s or silver dish, heaping them high in the centre.
Decorate with sprigs of endive, placing a large tuft at the top.
Round the base place the hard-boiled eggs, cut in quarters, alternately with slices of beetroot.
Finish off with a border of chopped aspic jelly.
MISCELLANEOUS DISHES.
Cheese Pates.
_Ingredients_--Some stale bread.
tablespoonful of hot water.
4 tablespoonfuls of grated cheese.
1 oz. of b.u.t.ter.
A few bread-crumbs.
Pepper and salt.
A little cayenne.
A few browned bread-crumbs.
The yolk of an egg.
_Method._--Cut the bread in slices of one inch in thickness.
Stamp into rounds with a circular pastry-cutter; scoop out the inside, making little nests of them.
Fry in hot fat (_see_ French Frying); drain them on kitchen paper.
Put them inside the oven to keep hot.
Put the b.u.t.ter and water into a saucepan on the fire to boil.
When boiling, stir in sufficient crumbs to make the mixture stiff.
Beat in the yolk, add pepper, salt, and cayenne; and stir in the cheese.
Pile the mixture on the cases; sprinkle a few browned crumbs over them and be careful to serve quite hot.
Welsh Rare-bit.
_Ingredients_--Some slices of bread about half an inch in thickness.
Some slices of cheese.
A little b.u.t.ter.
The yolk of an egg.
Pepper and salt.
A little cayenne.
_Method._--Toast the bread and keep it quite hot.
Cut the cheese into very thin pieces.
Put it in a saucepan with the b.u.t.ter; pepper and salt to taste.
Stir until it has melted, then mix in the yolk.
Spread it on the toast, and brown before the fire.
Toasted Cheese.
_Ingredients_--Some slices of very hot toast.
Some slices of cheese.
Mustard, pepper and salt.
_Method._--Toast the cheese nicely, and lay it quickly on hot toast.
Spread a little mustard thinly over it, with pepper and salt, and serve very hot.
