n Lettuce, Endive, Etc.=

A short time before serving cut off the roots and freshen the vegetable
in cold water. Then break the leaves from the stalk; dip repeatedly
into cold water, examining carefully, until perfectly clean, taking care
not to crush the leaves. Put into a French wire basket made for the
purpose, or into a piece of mosquito netting or cheese-cloth, and shake
gently until the water is removed. Then spread on a plate or in a
colander and set in a cool place until the moment for serving.

=How to Clean Cress.=

Pick over the stalks so as to remove grass, etc. Wash and dry in the
same manner as the lettuce, but without removing the leaves from the
stems, except when the stems are very coarse and large.

=How to Clean Cabbage and Cauliflower.=

Let stand head downwards half an hour in cold salted water, using a
tablespoonful of salt to a quart of water.

=How to Render Uncooked Vegetables Crisp.=

Put into cold water with a bit of ice and a slice of lemon. When ready
to use, dry between folds of cheese-cloth and let stand exposed to the
air a few moments.

=How to Blanch and Cook Vegetables for Salads.=

Cut the vegetables as desired, in cubes, lozenges, balls, _juliennes_,
etc. Put over the fire in boiling water, and, after cooking three or
four minutes, drain, rinse in cold water, and put on to cook in boiling
salted water to cover. Drain as soon as tender.

=How to Cut Gherkins for a Garnish.=

Select small cucumber pickles of uniform size. With a sharp knife cut
them, lengthwise, into slices thin as paper, without detaching the
slices at one end; then spread out the slices as a fan is spread.

=How to Fringe Celery.=

Cut the stalks into pieces about two inches in length. Beginning on the
round side at one end, with a thin, sharp knife, cut down half an inch
as many times as possible; then turn the stalk half-way around and cut
in the opposite direction, thus dividing the end into shreds, or a
fringe. If desired, cut the opposite end in the same manner. Set aside
in a pan of ice water containing a slice of lemon.

=How to Shred Romaine and Straight Lettuce.=

Wash the lettuce leaves carefully, without removing them from the stalk;
shake in the open air, and they will dry very quickly; fold in the
middle, crosswise, and cut through in the fold. Hold the two pieces, one
above the other, close to the meat-board with the left hand, and with a
sharp knife cut in narrow ribbons