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.