Cold Slaw

is a favourite American salad.  Shred the cabbage as above and sprinkle liberally with salt.  Allow to remain for at least 24 hours, turning occasionally.  Drain and use with lemon juice or salad dressing.

Tomato Salad.

Shred down a crisp, tender lettuce.  Put in salad bowl.  Scald and pare some firm, ripe tomatoes.  Slice and cut up—­not too small.  Mix with lettuce.  Pour over a simple dressing.  Some slices of hard-boiled egg may be used as a garnish, or the white may be chopped up and the yolk grated over at the last.  Tomato aspic is also a tasteful addition.  Chop up and put lightly over.  This salad or plain lettuce may be varied by adding almost any tender young vegetable, shred fine.  Scraped radish, young carrots, turnips, cauliflower, green peas, very finely shred shallot or white of spring onion, chives, cress, &c., are all good, and may be used according to taste and convenience.  A good

Winter Salad

can be made with celery, endive, &c., and of course with cold cooked vegetables.  These latter should be cooked separately, and mixed tastefully together with an eye to colour and appearance.  Raw and cooked vegetables should never be mixed in the same salad, or indeed eaten at the same meal.

SAUCES.

“Hunger is the best Sauce.”

“England” has been slightingly defined by a French gourmand as a country of fifty religions and only one sauce!  If this be true of those who have all the resources of the animal kingdom at their disposal, what can be the plight of those from whom these are shut out.  This “one sauce” was, I believe, melted butter, or as it is more generally now called

White Sauce,

and it is not every one who can make even that plain sauce as it should be.  The thin, watery mixture, or grey “stodgy” mass which is sometimes served with cauliflower or parsnips, even where the other viands are fairly well cooked and served, is certainly enough to condemn “vegetables.”  Yet, how simple it is if done the right way.  In a small saucepan—­preferably earthenware or enamel, for it must be spotlessly clean and smooth—­melt 1 oz. butter, and into that stir 1 oz. flour.  When quite smooth add by degrees a teacupful milk.  Stir till it thickens, and allow to cook for a minute or two longer.  It must be done over a very gentle heat—­the side of the range, or gas stove turned low.  If wanted more creamy, use more butter in proportion to the flour.  Salt and pepper to taste.  To make

Parsley Sauce,

add a spoonful of finely chopped and scalded parsley to this just as it comes a boil; and for

Caper Sauce,

add some finely chopped capers or fresh nasturtium pods in same way.

Tarragon Sauce.

Add 20 to 30 drops Tarragon vinegar to prepared white sauce.  Stir well.