Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

sand on it. The salad should be made by an experienced person, who can judge at a glance what quantity of salt, pepper, oil, and vinegar is necessary. The quantities cannot be given, as that depends on the quantity of salad. Chopped parsley and chives are served on a small plate at the same time with the salad, as many persons like those spices. _Celery._--When the celery is washed and cleaned, wipe it dry, cut the white or eatable part (the top or green part is used for soup) in pieces about one inch long, put them in the salad-dish with salt, vinegar, and mustard, stir a little, leave thus about one hour, then add pepper and oil, move again, and serve. _Lettuce._--Lettuce, and especially Cos or Roman lettuce, must be handled very gingerly, in order not to wilt the leaves while cleaning and washing. When the head of the lettuce, especially of Roman lettuce, is hard, it is not necessary to wash it at all, as when the outer leaves are taken off, the rest is perfectly clean. Never use the knife, but break the leaves; put them in the salad-dish; spread all over the dish, according to taste and fancy, the blossoms and petals (not the leaves) of any or all of the following plants: burnet, wild chiccory, rose (any kind), pink, sage, lady's-slipper, marsh-mallow, nasturtium, periwinkle. Thus decorated, the salad is put on the table at the setting of it, and made when the time for eating it comes. Of these decorative flowers, the handiest are the rose and pink, as at every season of the year they are easily obtained. In spring and summer most of the others can also be had easily. The salad, thus decorated, is placed on the table at the same time with the soup. It is made while the roast-piece is carved or eaten; the petals of flowers or blossoms are not removed, and, of course, are eaten with the lettuce. The salad is seasoned with salt, pepper, vinegar, and oil. The proportions are two tablespoonfuls of oil to one of