You can, if you like, put a few spikes of red beet-root between the quarters of eggs.
It is a great improvement to rub the salad-bowl with a bead of garlic, or you can rub a crust of bread with a bead of garlic, and toss this lightly about in the salad when you mix it.
SALSIFY SALAD .-- Boiled salsify makes a very delicious salad.

Take some white salsify, scrape it, and instantly throw it into vinegar and water, by which means you will keep it a pure white.

Then, when you have all ready, throw it into boiling water, slightly salted, boil it till it is tender, throw it into cold water, and when cold take it out, drain it and dry it, cut it up into small half-inch pieces (or put it in whole, in sticks, into a salad-bowl), sprinkle a little chopped blanched parsley over the top, dress in the ordinary way with oil and white French vinegar, and be sure to use white pepper, not black, if white wine vinegar is objected to, the juice of a hard fresh lemon is equally good, if not better.
POTATO SALAD .-- Potato salad is generally made from the remains of cold boiled potatoes.

Of course, potatoes can be boiled on purpose, in which case they should be allowed to get cold in the water in which they were boiled.

New potatoes are far better for the purpose than old.