Winter Salads

WINTER SALAD -1

INGREDIENTS: Endive, mustard-and-cress, boiled beetroot, 3 or 4 hard-boiled eggs, celery.

The above ingredients form the principal constituents of a winter salad, and may be converted into a very pretty dish, by nicely contrasting the various colours, and by tastefully garnishing it. Shred the celery into thin pieces, after having carefully washed and cut away
all wormeaten pieces; cleanse the endive and mustard and cress free from grit, and arrange these high in the centre of a salad-bowl or dish; garnish with the hard-boiled eggs and beetroot, both of which should be cut in slices; and pour into the dish, but not over the salad.


WINTER SALAD -2

A salad made entirely of winter vegetables may be prepared when there are no fresh vegetables in supply. If any of the vegetables are left over, the others may be prepared to use with the
left-over ones. A good plan to follow when carrots, turnips, or potatoes are being prepared for a meal is to cook more than is necessary for the one meal and then set aside part of them for a salad to be served at another meal.

1 cup turnips, diced
1 cup carrots, diced
1 cup. potatoes, diced
1 Tb. chopped onion
French dressing
Lettuce
Salad dressing

Cook turnips, carrots, and potatoes whole in boiling water until tender enough to be pierced with a fork. If they have not been peeled before cooking, peel and cut into small dice. Mix, add the onion, marinate with French dressing, and allow to stand for a short time. Garnish salad plates with lettuce leaves, pile the salad on the lettuce, and serve with any desired salad dressing. Sufficient to Serve Six.