BEAN SALAD.—­Cold boiled broad beans make a very nice salad.  Rub off the skins so that only the green part is put in the salad-bowl.  Rub the bowl with garlic, add a little chopped parsley, then oil, pepper and salt, mix well, and add vinegar last of all.

HARICOT BEAN SALAD.—­This can be made from cold, boiled, dried white haricot beans.  Add plenty of chopped parsley, rub the bowl with garlic, mix oil, pepper and salt first, vinegar afterwards.

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The nicest haricot bean salad is made from the fresh green beans met with abroad.  They can be obtained in this country in tins, and a delicious salad can be had at a moment’s notice by opening a tin, straining off the liquor, and drying the little green beans, which are very soft and tender, and dressing them with oil and vinegar, in the ordinary way.  A little chopped parsley, or garlic flavouring by rubbing the bowl, can be added or not, according to taste.

CELERY AND BEET-ROOT SALAD.—­A mixture of celery and beet-root makes a very nice winter salad.  The beet-root, of course, is boiled, and the celery generally sliced up thin in a raw state.  It is a great improvement to boil the celery till it is nearly tender.  By this means you improve the salad, and the celery assists in making vegetarian stock.

WATER-CRESS.—­Water-cress is sometimes mixed with other salad, but when eaten alone requires no dressing, but only a little salt.

DANDELION LEAF SALAD.—­Considering that the root of the dandelion is so largely used in medicine for making taraxacum, it is to be regretted that the leaves of the plant are not utilised in this country as they are abroad for making salad.  These leaves can be obtained in London at a few shops in the French colony of Soho.  The leaves are washed, dried, placed in a salad-bowl, and dressed with oil and vinegar in the ordinary way.

CAULIFLOWER SALAD.—­The remains of a cold boiled cauliflower makes a very good salad if only the white part be used.  It can be mixed with remains of cold potatoes, some chopped blanched parsley should be sprinkled over the top, and it can be dressed with oil and vinegar in the ordinary way; or it can be served up with a sauce made from oiled butter similar to that described for dressing cold asparagus.

MUSTARD AND CRESS.—­This is somewhat similar to watercress.  When served alone it is generally dipped in salt and eaten with bread-and-butter, but it is very useful to mix with other kinds of salad.

HOP SALAD.—­In Germany a very nice salad is made from young hops, which are grown very extensively in America and Germany, as English brewers are well aware.  The hops are picked when quite young, before they get leafy; they are then boiled till nearly tender.  They can be dressed in the English fashion with oil and vinegar, or in the German fashion with vinegar and sugar.

ONION SALAD.—­Few people are aware of what an excellent salad can be made from the remains of cold boiled Spanish onions.  Spanish onions can generally be bought at a penny a pound.  They are mild in flavour, very wholesome, and contain a great deal of nourishment.  Take a couple of cold boiled Spanish onions, pull them into leaves after they are quite dry, and dress them with a very little oil and vinegar.