In addition to this you will find that they add what is known as sauer kraut.  This latter is not adapted, as a rule, to English palates.  The salad is mixed with oil and vinegar in the ordinary way, the Germans adding much more vinegar than we should care for in this country.  The salad is decorated at the finish with boiled beet-root.  It is very pretty to cut the beet-root into triangles, the base of the triangle touching the edge of the salad-bowl, the point of the triangle pointing inwards.  Gut a star out of a good slice of beet-root, and place it in the centre of the bowl; sprinkle a little chopped blanched parsley over the surface of the mixed vegetables.

ENDIVE SALAD.—­Endives come into season long before lettuces, and are much used abroad for making salads.  The drawback to endive is that it is tough, and the simple remedy is to boil it.  Take three or four white-heart endives, throw them into boiling water slightly salted.  When they get tender take them out and instantly throw them into cold water, by which means you preserve their colour.  When quite cold, take them out again, drain them, dry them thoroughly, and pull them to pieces with the fingers.  Now place them in a salad-bowl, keeping the whitest part as much as possible at the top.  Place some hard-boiled eggs round the edge, and sprinkle a little chopped blanched parsley over the white endive.  You can, if you like, put a few spikes of red beet-root between the quarters of eggs.

It is a great improvement to rub the salad-bowl with a bead of garlic, or you can rub a crust of bread with a bead of garlic, and toss this lightly about in the salad when you mix it.

SALSIFY SALAD.—­Boiled salsify makes a very delicious salad.  Take some white salsify, scrape it, and instantly throw it into vinegar and water, by which means you will keep it a pure white.  Then, when you have all ready, throw it into boiling water, slightly salted, boil it till it is tender, throw it into cold water, and when cold take it out, drain it and dry it, cut it up into small half-inch pieces (or put it in whole, in sticks, into a salad-bowl), sprinkle a little chopped blanched parsley over the top, dress in the ordinary way with oil and white French vinegar, and be sure to use white pepper, not black, if white wine vinegar is objected to, the juice of a hard fresh lemon is equally good, if not better.

POTATO SALAD.—­Potato salad is generally made from the remains of cold boiled potatoes.  Of course, potatoes can be boiled on purpose, in which case they should be allowed to get cold in the water in which they were boiled.  New potatoes are far better for the purpose than old.  Cut the potatoes into slices, and place them in a salad-bowl with a little finely chopped blanched parsley.  You can also add some finely chopped onion or shallot.  If you do not add these you can rub the bowl with a bead of garlic.  Sprinkle some more chopped parsley over the top of the salad and ornament the edge of the bowl with some thin slices of pickled gherkins.  A few stoned olives can also be added.  Dress the salad with oil and vinegar in the ordinary way.