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Vegetable Salads

The remains of cooked vegetables of almost every kind may be advantageously served as a salad. The vegetables should be sliced or minced, according to their nature, seasoned with pepper and salt, and worked lightly together with oil and vinegar, in the proportion of two table-spoonfuls of the former to one of the latter. Vegetable salads should be prepared an hour or two before they are wanted, so that the vegetables may become thoroughly impregnated with the sauce. By way of variety, cold meat or fish may be introduced; and hard-boiled eggs, sliced beetroot, etc., may be used for garnish.