Wednesday, April 30, 2014

Salad #19 - Cheese Salad

Put some finely shredded lettuce in a glass dish, and over this put some young sliced onions, some mustard
and cress, a layer of sliced tomatoes, and two hard-boiled eggs, also sliced. Add salt and pepper, and then
over all put a nice layer of grated cheese. Serve with a dressing composed of equal parts of cream, salad oil,
and vinegar, into which had been smoothly mixed a little mustard.

Salad #18 - Egg salad with mayonnaise

1 lb. of cold boiled potatoes, 6 hard-boiled eggs, the juice of 1/2 a lemon, pepper and salt to taste. Cut the
potatoes and eggs into slices, dust them with pepper and salt, add the lemon juice, and mix all well
together. Cover with mayonnaise and garnish with watercress.

Salad #17 - Egg Salad

6 Eggs
1 Lettuce
1 bunch Watercress
Mayonnaise or Salad Dressing
1 Beetroot

Put the eggs into boiling water and boil fifteen minutes. Plunge into cold water till quite cold, peel and cut
into quarters. Wash and cleanse the watercress and lettuce and cut into pieces. Put a layer of this at the
bottom of the bowl, then one of eggs dipped in the dressing, then another of lettuce and egg until all are
used up, leaving plenty of lettuce for the top. Garnish with sprigs of watercress and slices of beetroot