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SALADS AND SALAD SAUCES.
TOMATO SALAD WITH OLIVES.
Scald and peel six to eight tomatoes. Slice
them and mix with a few thinly-cut slices of
cucumber ; arrange these in a salad bowl. Garnish
with stuffed olives and slices of hard-boiled egg,
sauce over with mayonnaise, sprinkle with lemon
juice, and serve.
ICED TOMATOES WITH MATONITAISE.
Tomates frappSes en Mayonnaise.
Steep six to eight tomatoes in hot water and
remove the skin, drain them well. Scoop out the
centre portions and place them in a tin surrounded
with crushed and salted ice. Let them stand for
two hours, they will then be partially frozen.
Place each on a lettuce leaf on a dish, and fill the
cavities of the tomatoes with a well-seasoned stiff
mayonnaise. Garnish with parsley and serve.
GBEEN PEA SALAD.
Salade aux petits Pais.
Drain a pint of cooked green peas. Wash and
drain a nice lettuce, pull the leaves apart and
arrange them in a salad bowl, season and place
upon this a layer of cold lamb or chicken cut into
small pieces. Next put a layer of peas and another
layer of lettuce. Cover with the remainder of
peas. Prepare a vinaigrette mixed with a little
chopped green mint, pour this over the salad, and
serve.
SUMMEB SALAD.
Salade d'J^tS,
Cut a pound of cold beef into thin slices, put it



WINTER SALAD. 203



into a salad bowl with half the quantity of lettuce
leaves. Season with five tablespoonfuls of salad
oil, two of vinegar, a teaspoonful of salt, half of
pepper, and a little chopped parsley. Mix all well
together with a wooden fork and spoon, and serve.
Note. — Instead of the lettuce, endive, celery, or
cucumber may be used, in order to make a change.
