SALADS

Although the art of making Salads is to some extent understood in this

country, it must be admitted that much has yet to be learned from the

masters of Continental cookery, who utilise more plants than are

commonly used on this side of the Channel, and who impart to their

Salads an endless variety of flavourings. Here, however, we are only

concerned with the plants that are, or should be, in requisition for the

Salad-bowl at different seasons of the year. But it will not be

irrelevant to allude to the fact, admitted by medical men of high

reputation, that the appetite for fresh, crisp, uncooked vegetables is a

really healthy craving, and that free indulgence in Salads is a means of

supplying the human frame with important elements of plant-life. In the

process of cooking, certain minerals, such as salts of potash, are

abstracted from vegetables, while in Salads they are available, and

contribute both to the enjoyment and the benefit of the consumer.



Our present object is to offer a reminder of the plants that must be

grown in order to supply such a variety of Salads as will fairly meet

the requirements of a generous table during the changing seasons of the

year. The culture of all the following subjects will be found under

their proper headings.



Beet.--For its distinct flavour and splendid colour Beet is highly

valued as a component of Salads. As the roots are easily stored they are

available for several months after the growing season has passed.



Celeriac is much used in French Salads, and some appreciation is now

shown for it in this country. The roots or bulbs are trimmed, washed,

and cooked in the same manner as Beet.



Celery.--This delicious Salad is in such general favour that no

comment on its virtues is necessary.



Chervil.--The curled is far handsomer than the common variety, and is

available for garnishing as well as for Salads.



Chicory.--The common Chicory (Barbe de Capucin) and the Brussels

variety (Witloof) have attained to great popularity. Both are

agreeable and wholesome, and a supply should be maintained from October

to May.



Chives find acceptance at times when the stronger flavour of Onion is

inadmissible.



Corn Salad.--The leaves should be gathered separately in the same

manner as they are collected from Spinach.



Cress should be in continual readiness almost or entirely through the

year.



Cucumber.--Everybody appreciates the value of this fruit, which is

almost startling in its crisp coolness.



Dandelion.--The cultivated forms of this familiar plant are

increasingly grown for use in the Salad-bowl.



Endive has a distinct flavour which is highly appreciated; and in

winter the plant occupies the important position that Lettuce fills in

summer and autumn.



Lettuce.--All the Cabbage varieties are in great demand for Salads,

because they readily assimilate the dressing. But for delicious

crispness the Cos varieties cannot fail to maintain their position of

assured popularity.



Mustard needs only to be named. Like Cress, it is in continuous

demand.



Nasturtium.--A few flowers may always be employed to garnish a Salad,

for they are true Salad plants, and may be eaten with safety by those

who choose to eat them.



Onion imparts life to every Salad that contains it; but for the sake

of the modest people who do not fail to appreciate the advantage of its

presence, although they scruple to avow their love, there must be

discretion in determining the proportion.



Purslane.--The leaves and shoots are used for Salads, and the former

should be gathered while quite young.



Radish finds a place on the tables of the opulent and of the humblest

cottager.



Rampion.--The fleshy roots are employed in Salads in the natural

state, and also when cooked.



Salsify is commonly known as 'Vegetable Oyster,' and is an excellent

component of a Salad. The roots may also be allowed to put forth leaves

in the dark to furnish blanched material.



Shallot.--A delicate substitute for Onion.



Sorrel possesses a piquant flavour that can be used by the skilful

with most agreeable results.



Tomato has fought its way to popularity in this country, and now holds

a commanding position.



Water Cress.--When the tender tops can be had they are seldom allowed

to be absent from first-class Salads.