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Salsifis En Mayonaise

Wash the salsify roots and shave off the outside, throw them in cold water with salt in it and set them on to boil. Try with a fork to know when done. Salsify requires an hour or more to cook. After draining from the hot water put it immediately in a pan of cold to keep it of good color. 1. Cut the salsify across in round lozenge shapes as nearly of one size as possible. Put it in a bowl and pour over it the allemande salad dressing with a little Chili vinegar mixed in.

Salsify is best in the spring of the year, after it has had the winter frosts, and garden cress can then be had for garnish. Make a border of cress on the small flat dish or saucer and place a spoonful of the salsify and its dressing in the middle. 2. Cut the salsify in lengths of about 2 inches, not using the largest roots for this purpose. Place 3 or 4 of the pieces on each dish, diagonally across the dish, and pour over the pile a spoonful of thick mayonaise. It is better if the pieces of salsify can steep in oil and vinegar, enough to moisten them, awhile before dinner.

The cream hollandaise, or the other dressings, can of course be used instead of the two preceding, and salsify does well to mix in salads with other vegetables.

The making of the allemande dressin is not so simple but that it may be easily spoiled if the oil and cream be added too hastily. Probably a half cup more of cream will be needed than the receipt calls for, and it should not be ice cold nor added faster than a spoonful at a time. This dressing is valuable for needing no eggs and but little oil, and is suitable for all sorts of vegetables. "We Florentines mostly use names as we do prawns, and strip them of all flourishes before we trust them to our throats."--Romola. The prawn is a larger kind of shrimp and for the cook's purposes is the same thing. It has longer horns, feelers or flourishes than the shrimp, which causes it to be preferred for a buisson; it is of lighter color when cooked, and in the markets usually sells for a lower price than the shrimp.