, put in the oyster plant and boil
till tender; when done drain in a colander and when cold cut it into
lengths 2 inches long; arrange it nicely in a dish and pour a
mayonaise over; or dress the oyster plant with oil, vinegar, pepper
and salt.

866. +Asparagus Salad.+-- Pare and cut into 2 inch lengths 1 bunch
asparagus and boil it in salt water till tender; when done drain in
a colander and when cold put the asparagus into a salad bowl; dress
it either with mayonaise or pepper, salt, oil and vinegar.

867. +Carrot Salad.+-- Scrape and wash 1/2 dozen medium sized carrots,
put them in a saucepan over the fire with boiling water, add 1
tablespoonful sugar and boil till tender; when done take them out of
water and set aside to cool; shortly before serving cut the carrots
into fine slices, put them into a salad dish and pour over a
mayonaise dressing; or dress the carrots with pepper, salt, oil and
vinegar. If very large carrots are used first cut them in quarters
and then into slices or dice.

868. +Carrot Salad with Asparagus.+-- Prepare 1/2 dozen medium sized
carrots the same as for Carrot Salad; when cold cut them into dice;
boil the heads of 1 bunch asparagus in salt water till done, but not
too soft; drain it in a colander and set with the carrots in the ice
box for 1 hour; shortly before serving put the carrots and asparagus
heads, in alternate layers, into a salad dish, pour over a mayonaise
and garnish the dish with hard boiled eggs cut into slices and young
lettuce leaves; sprinkle a few capers over the top.

869. +Carrot Salad with Onions.+-- Prepare the carrots the same way
as in foregoing recipe; cut 3 or 4 medium sized onions on a board
with a sharp knife into slices as thin as wafers, put them in
alternate layers with the carrots into a dish and pour over a
mayonaise dressing; or dress with oil, vinegar, pepper and salt; add
to vinegar a little water and sugar.

870. +Carrot Salad with Peas.+-- Boil the carrots the same as for
Carrot Salad and cut them into small dice; put 1 pint fresh green
peas in a saucepan, cover with boiling water and add 2 teaspoonfuls
sugar.

871. +Celery Root Salad.+-- Boil 1/2 dozen celery roots; when done take
them out of water and when cold pare and cut into quarters; cut each
quarter into thin slices, put them into a salad dish and season with
salt and pepper; add 2 or 3 tablespoonfuls salad oil and 1/2 cup
vinegar; mix this well together and pour over 1/2 cup boiling wate