Rub garlic in the dish in which lettuce, with French dressing (without
onion), is to be served. Leave no pieces of the garlic--merely rubbing
the dish will give flavor enough. The French often use garlic in salads.
I would advise, however, the use of the simple French dressing with
onion to be mixed with the lettuce leaves, and dispense with the garlic.
Use the plain or the tarragon vinegar. Nasturtium blossoms have a most
pleasant piquant flavor, and make a beautiful garnish for a salad.
2.
Lettuce, with water-cresses or pepper-grass mixed, and small radishes
placed around for a garnish. French or _Mayonnaise_ dressing.
3.
Lettuce, with cives mixed, and olives placed around for garnish. French
dressing.
4.
Lettuce, with celery mixed (most excellent). Cut the celery into pieces,
an inch and a half long; then slice these lengthwise into four or five
pieces. Mix with lettuce. French dressing.
5.
Lettuce and sorrel mixed. French dressing.
6.
Lettuce, with anchovies (cut into thin strips as celery) and chopped
cives. To vary this dish, prawns and shrimps are used for a garnish; or
the anchovies may be left out. French dressing.
7.
Endive alone. French dressing.
8.
Endive, mixed with water-cress. French dressing.
9.
Endive, with celery, beets, and hard-boiled eggs in slices. French
dressing. Endive in centre, row of eggs around, then row of beets, then
an edge of fringed celery.
10.
Water-cress is good mixed with cold boiled beets. Cut the beets into
little dice; garnish with olives. French dressing.
11.
Lettuce and dice of cold boiled potatoes, and cold boiled beets.
Potatoes piled in the centre, beets next, and lettuce around the edge of
the dish. French dressing.