ith one chopped
green onion, one teaspoonful of ground horseradish, one tablespoonful of
lemon juice, and two of oil, simply poured over.

122. =Mint Salad.=--Wash and clean the tender tops of one quart of
spearmint, lay them in a bowl with one tablespoonful of chopped chives,
and dress them with brown sugar and vinegar, or _sweet sauce_. This is
an excellent accompaniment for roast lamb.

123. =Cauliflower Salad.=--Place in a salad bowl one underdone
cauliflower, broken in branches, six small silver onions, six radishes,
ornament with the hearts of two white lettuces, and one dessertspoonful
each of chopped olives and capers; dress it with cream sauce, or plain
oil and vinegar.

124. =Dandelion Salad.=--This salad is a favorite European dish; one pint
of the plants are carefully washed and placed in a salad bowl with an
equal quantity of watercresses, three green onions or leeks sliced, a
teaspoonful of salt, and plenty of oil or cream dressing. This is one of
the most healthful and refreshing of all early salads.

125. =Asparagus Salad.=--Cut the green tops of two bunches of cold
asparagus one inch long, mix them with the leaves of one lettuce, a few
sprigs of mint, and a teaspoonful of powdered sugar, ornament with tufts
of leaves, and serve with a Mayonnaise.

126. =Shad-roe Salad.=--Boil two roes, separate the grains by washing them
in vinegar, place them in a salad bowl, with one head of tender lettuce
and one pint of ripe tomatoes cut thin; dress them with two
tablespoonfuls each of oil, lemon juice, and strained tomato pulp,
seasoned with cayenne pepper.

127. =Green Pea Salad.=--Place one pint of cold boiled peas in a bowl with
one tablespoonful of powdered sugar; pour over them two tablespoonfuls
of oil and one of vinegar, and garnish with two cucumbers delicately
sliced. This salad is excellent with a Mayonnaise.

128. =Orange Salad.=--Divest four under-ripe oranges of all rind and pith,
slice them into a dish, season with a little cayenne pepper, add the
rind of one minced, the juice of one lemon and a tablespoonful of oil if
desired; decorate with tarragon tops.

129. =Spinach Salad.=--Place one pint of lettuce leaves, and one pint of
tender spinach tops in a bowl with a few fresh mint leaves, dress them
with oil and vinegar plain, and decorate them with sliced hard boiled
eggs. A ravigote sauce is excellent with this salad.

130. =Tomato Salad.=--Slice one quart of ripe tomatoes, sprinkle with
c