Salads.
Potato-and-Nasturtium Salad.
(E. J. McKenzie.)
Ingredients.
- 1 quart of potatoes, cut in cubes.
- ½ a cup of chopped gherkins.
- 1 cup of tender nasturtium shoots, cut in bits.
- 2 tablespoonfuls of pickled nasturtium seeds.
- Onion juice or garlic,
- 6 tablespoonfuls of oil.
- 5 tablespoonfuls of vinegar,
- Salt and pepper.
- Chopped parsley.
Method.—Mix the potatoes, gherkins, nasturtium shoots and seeds in a bowl rubbed over with garlic; add the oil, vinegar and seasonings, and mix again. Pile in a mound on a serving-dish, dust with chopped parsley, and garnish with a wreath of nasturtium blossoms and leaves.
Stuffed Beets.
Boil new beets, of even size, until tender. Set aside for some hours, or over night, covered with vinegar. When ready to serve, rub off the skin, scoop out the centre of each to form a cup, and arrange the cups on lettuce leaves. For each five cups chop fine a cucumber. Make a French dressing of two tablespoonfuls of oil, half a tablespoonful (scant) of vinegar, one-fourth a teaspoonful, each, of paprica and salt. Stir the dressing into the cucumber and fill the beets with the mixture. Of the beet removed to form the cups, cut slices and stamp out from these stars or other
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