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Chopped Tarragon

Sugar. Salt. Cut the vegetables and fruit into fancy shapes or dice. Add the cream to the mayonnaise sauce and flavour it with the elder vinegar, sugar, and salt. Mix in the fruit and vegetables and pour all into a salad bowl. Garnish with shredded celery and sprinkle with chopped tarragon.

Note. This salad is suitable to serve with game.

Seakale. Tie the seakale up in small bundles, put it into boiling water with some salt, and boil it for twenty minutes, till quite tender. Untie the bundles, dish it up on a slice of toast, and hand, separately, melted butter with a few drops of lemon-juice in it.