Vinegar.—This is a point that demands more
attention than it usually receives from British salad
makers, to whom vinegars
differences, the nuances
foreign cooks are absolu
for young spring salad a
vinagre printanier, ma
of French red wine vin
amount of vin ordina
cress (minced), the sa
two or three young gr
corns, and the thinly
flavoured. A winter version of this may be pro
duced by infusing in half a pint of the same sort of
vinegar the bruised seeds of mustard and cress,
celery, and parsley (using about a teaspoonful of
each), with a clove of garlic and two capsicums. A
little tarragon vinegar may be added to this if you
choose, and, of course, the proportions of the
different seeds can be varied to suit individual
tastes. Remember when using capsicums that the
seeds and the pulp should always be omitted unless