It is a great improvement to boil the celery till it is _nearly_ tender.

By this means you improve the salad, and the celery assists in making vegetarian stock.
WATER-CRESS .-- Water-cress is sometimes mixed with other salad, but when eaten alone requires no dressing, but only a little salt.
DANDELION LEAF SALAD .-- Considering that the root of the dandelion is so largely used in medicine for making taraxacum, it is to be regretted that the leaves of the plant are not utilised in this country as they are abroad for making salad.

These leaves can be obtained in London at a few shops in the French colony of Soho.

The leaves are washed, dried, placed in a salad-bowl, and dressed with oil and vinegar in the ordinary way.
CAULIFLOWER SALAD .-- The remains of a cold boiled cauliflower makes a very good salad if only the white part be used.

It can be mixed with remains of cold potatoes, some chopped blanched parsley should be sprinkled over the top, and it can be dressed with oil and vinegar in the ordinary way; or it can be served up with a sauce made from oiled butter similar to that described for dressing cold asparagus.
MUSTARD AND CRESS .-- This is somewhat similar to watercress.