Water Cress and Apple Salad and Nonpareil [chiffonade] Salad (salade de Cresson aux Pommes d'Arbre et Salade Nonpareil [chiffonade]

Have very clean and green water-cress; season it only when ready to serve with a very little oil, salt, pepper, vinegar and some sour apples cut in slices. Pepper water-cresses are prepared the same.

Nonpareil (Chiffonade) Salad.—Place in the bottom of a bowl some seasoning composed of salt, pepper, oil and vinegar; mix well with a fork. Mince some lettuce very fine, also the same quantity of chicory and celery; dress dome-shaped in the bowl containing the seasoning. Chop up separately the whites and the yolks of two hard-boiled eggs, and cut in three-sixteenths of an inch squares the same volume of beets and potatoes. Divide the dome in four equal parts with anchovy fillets, garnish one of these parts with beets, one with the chopped egg-white, one with the chopped yolks, and the last one with the chopped potatoes; bestrew over all finely chopped truffles, parsley, lobster coral, and in the center place a nice Spanish olive.

VEGETABLES(Legumes).