Add the rest of the sugar, and boil
slowly for 2 hours. Add the lemon juice, rind, and ginger at the end of
1-1/2 hours.
XII.--SALADS, BEVERAGES, &c.
1. SALAD.
Lettuce, tomatoes, mustard and cress, cucumber, olive or walnut oil, lemon
juice.
Wash the green stuff and finely shred it. Peel the cucumber, skin the
tomatoes (if ripe, the skins will come away easily) and cut into thin
slices. Place in the bowl in alternate layers. Let the top layer be
lettuce with a few slices of tomato for garnishing. Slices of hard-boiled
egg may be added if desired.
For the salad dressing, to every tablespoonful of oil allow 1 of lemon
juice. Drip the oil slowly into the lemon juice, beating with a fork all
the time. Pour over the salad.
2. SALAD.
Beetroot, mustard and cress, olive or walnut oil, lemon juice, cold
vegetables.
Chop the cold vegetables. French beans and potatoes make the nicest salad.
To every 2 cups of vegetables allow 1 cup of chopped beetroot. Mix well
together, and pour over salad dressing as for No. 1. A level teaspoonful
of pepper is added to a gill of the dressing by those who do not object to
its use.
3. FRUIT SALAD.
Take sweet, ripe oranges, apples, bananas, and grapes. Peel the oranges,
quarter them, and remove skin and pips. Peel and core the apples and cut
into thin slices. Wash and dry the grapes, and remove from stalks.
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