Other Vegetable Salads.
Stuffed-Cucumber Salad.
Pare a short cucumber and cut it lengthwise in two parts; remove the seeds and let chill in ice water for an hour. Chop together the solid part of a peeled and seeded tomato, half a slice of new onion, a stalk of celery and a sprig of parsley; mix with mayonnaise or a boiled dressing and use as a filling for the well-dried halves of cucumber. Serve on cress or lettuce.
Cowslip-and-Cream-Cheese Salad.
(See cut facing page 58.)
Cook the cowslip leaves until tender in boiling salted water, reserving a few choice leaves with blossoms for a garnish. Chop fine, season to taste with salt and paprica, press into a mould, and set aside to become chilled. Slice chilled cream cheese (Neufchatel or cottage) in uniform slices, and arrange at the sides of the mound. Serve with French or mayonnaise dressing.
Cauliflower Salad, Egg Garnish.
Separate a cauliflower into flowerets and boil in salted water until tender, not longer. Drain carefully. Season with oil, vinegar, salt, pepper, and a sprinkling of chopped tarragon leaves (or use tarragon vinegar) . Arrange symmetrically in an earthen bowl, having the upper surface level. I,et stand to become thoroughly chilled, then turn on to a serving-dish; the shape of the mould will be
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