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174 SAUCES AND DRESSINGS-SALADS.

TOMATO SALAD.

PEEL and slice twelve good, sound, fresh tomatoes ; the slices about a quarter of an inch thick. Set them on the ice or in a refrigerator while you make the dressing. Make the same as " Mayonnaise," or you may use " Cream dressing." Take one head of the broad-leaved variety of lettuce, wash, and arrange them neatly around the sides of a salad bowl. Place the cold, sliced tomatoes in the centre. Pour over the dressing and serve.

ENDIVE.

THIS ought to be nicely blanched and crisp, and is the most whole- some of all salads. Take two, cut away the root, remove the dark green leaves, and pick off all the rest ; wash and drain well, add a few chives. Dress with " Mayonnaise dressing."

Endive is extensively cultivated for the adulteration of coffee; is also a fine relish, and has broad leaves. Endive is of the same nature as chicory, the leaves being curly.

CELERY SALAD.

PREPARE the dressing the same as for tomato salad ; cut the celery into bits half an inch long, and season. Serve at once before the vinegar injures the crispness of the vegetables.

LETTUCE SALAD.

TAKE the yolks of three hard-boiled eggs, and salt and mustard to taste ; mash it fine ; make a paste by adding a dessertspoonful of olive oil or melted butter (use butter always when it is difficult to get fresh oil) ; mix thoroughly, and then dilute by adding gradually a teacup- ful of vinegar, and pour over the lettuce. Garnish by slicing another egg and laying over the lettuce. This is sufficient for a moderate-sized dish of lettuce.

POTATO SALAD, HOT.

PARE six or eight large potatoes, and boil till done, and slice thin while hot ; peel and cut up three large onions into small bits and mix with the potatoes; cut up some breakfast bacon into small bits, suf- ficient to fill a teacup and fry it a light brown ; remove the meat, and into the grease stir three tablespoonfuls of vinegar, making a sour

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