Cassell's New Dictionary of Cookery

From Aberdeen Crullas to Zwiebach — the vast Cassell's dictionary with a recipe for everything, each priced to the penny ('Probable cost, 2s.'), plus the whole science of the 1912 kitchen.

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Salad, French

A French salad, strictly speaking, consists of one kind of salad only, usually lettuce, washed, dried perfectly, torn into small pieces, and mixed lightly with salad dressing. If endive, small salad, water-cress, etc., are mixed with the different kinds of lettuce, the salad loses its distinctive character as a French salad.

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