Nasturtium salad.—Gather the requisite amount of flowers, taking with these a few of the young shoots and small leaves, mix and place these in a salad bowl, and strew them with about a tablespoonful of finely minced chervil and some salt; mix together the juice of two lemons and three tablespoonfuls of best salad oil till perfectly blended, pour this over the nasturtiums, stir them all up well together to distribute the dressing evenly, and serve at once.