Cucumbers and new onions, sliced.
16.

Watercress, diced boiled beets, and olives in centre.
17.

Lettuce, Brussels sprouts and chopped pepper.
=Lentil Salad.= Soak the lentils over night; wash and rinse thoroughly, then cook until tender, adding hot water as needed.

Drain, and when cold mix with each pint of lentils about five tablespoonfuls of oil, two tablespoonfuls of tarragon vinegar and one teaspoonful, each, of capers, parsley, chives and cucumber pickles, all, save the capers, chopped fine.

Serve in a mound, on a bed of lettuce leaves.