A Handbook of Cookery for a Small House

the dressing prepared as for tomato. _Russian Salad._ Any remains of cold beans, peas, carrots, beet-root, etc., with the addition of one hard-boiled egg, the white chopped separately from the yolk and added to the salad only after it is dressed. Put into a large basin all the cold vegetables it is intended to use together with a little finely chopped onion. Mix in a cup the raw yolk of one egg, two teaspoonfuls of cream if possible, two tablespoonfuls of vinegar, and three of oil, pepper, and salt. Work all together and add a teaspoonful of powdered sugar. Turn it into the vegetables and turn the salad very carefully once or twice. Sprinkle the chopped egg over all. _136. Asparagus_ This delightful vegetable is a welcome and useful addition to either a lunch or dinner and can be served either hot or cold. If cold, then with a nice mayonnaise sauce or with oil and vinegar. If hot, then as follows: Prepare the asparagus, carefully cutting each stick slanting thus removing about an inch from each. (These short ends can be washed and put into stock to flavour it for asparagus soup. A few of the tops being added for the sake of appearance.) Boil in plenty of water till tender, strain carefully and serve with melted butter in which a few dry brown breadcrumbs have been added, or quite clear butter as desired. If any asparagus is left over from the meal it should be used in an omelette. _137. Indian Corn_ Take the corn and after cutting the stump end close to the green leaf, put into a saucepan of boiling water sufficient to cover it and boil gently with a good piece of salt for four hours. When cooked, pare off the green leaves and serve on a clean serviette with melted butter in a sauce boat. _138. Salsify_ Carefully wash and remove shoots from the salsify. Place it in boiling stock and boil till tender. Serve very hot in a vegetable dish either with a white sauce or with a little melted butter over it