Thursday, July 21, 2011

BRUSSELS-SPROUTS SALAD

Pick over carefully a quart of sprouts, wash well, and boil rapidly for twenty minutes (if boiled slowly they lose their color). Drain, and plunge them into cold water. Drain again, and put them into a salad-bowl. Mince one-fourth of a pound of boiled ham, arrange it neatly and evenly around the sprouts, and around this arrange a border of potato salad. Add a plain dressing, a teaspoonful of herbs, and serve.

BREAKFAST SALAD

Scald two ripe tomatoes; peel off the skin, and place them in ice-water; when very cold, slice them. Peel and slice very thin one small cucumber. Put four leaves of lettuce into a salad-bowl, add the tomatoes and cucumber. Cut up one spring onion; add it, and, if possible, add four or five tarragon leaves. Now add a plain dressing and serve.

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