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Vegetable Salad--Plain

Take equal parts of four, five or six kinds of cooked vegetables--green peas, string beans, cauliflowers, asparagus heads not too soft cooked, corn, Lima beans and potatoes, and a smaller proportion of onions--if small green ones so much the better--and a few slices of beets for ornament. Cut the potatoes in small dice, the string beans and onions to match, and pull the cauliflower apart in small sprigs.

Mix all with a little seasoning of pepper and salt and shake them about in the salad cream in a bowl.

Dish up with cut beets and chopped parsley sprinkeled over the top. Cooks who care to follow the analogist will have observed that hollandaise salad cream is very like the hot hollandaise sauce used so much in the highest style cookery, not only for a fish sauce but equally for asparagus, cauliflower, artichoke, potatoes, etc. The difference is only in the proportions and in this being used cold. Hollandaise or Dutch sauce by the English method is milder, the French more concentrated and pungent. This dressing answers the question of what we shall do when we have no oil, and people I have instruted with pencillings by the way, have generally taken more pleasure in making it than the other more troublesome varieties. Still when we have this and the genuine French mayonaise there remains a want of which we are reminded when people looking over a table unsatisfactorily furnished with lettuce without boiled eggs on top, and over a bill of fare equally incomplete send timidly asking the powers that be if they can't have a hard-boiled egg or two for their salad. Such persons have been known to send written on a bill of fare the lines imputed to Sidney Smith: "True flavor needs it, and your poet begs The pounded yellow of two well-boiled eggs."

Well, we are coming to that kind of dressing, but having in mind the common aversion to and common scarcity of huile d'olives vierge, will offer for the experiments of the critical in such matters a refinement upon the foregoing hollandaise.