The art of German cooking and baking

% cup of vinegar 1 pinch of pepper % cup of bouillon or water Preparation: Prepare the potatoes as in No. 6. Cut the bacon into small dice, fry to a light yellow color, add the onions and fry a few minutes, then add bouillon, vinegar, salt, pepper and let come to a boil. Pour over the sliced potatoes. No. 10— CUCUMBER SALAD. Quantity for 6 Persons. 2 large cucumbers 4 tbsps. of vinegar % tbsp. of salt 1 pinch of pepper 3 tbsps. of oil 1 tsp. of finely chopped parsley Preparation: The cucumbers are peeled and sliced very thin, salted and left standing for a while. Drain well, add oil, vinegar, pepper, parsley and mix well. No. 11— SWEET CUCUMBER SALAD. Quantity for 6 Persons. 2 large cucumbers 1 pinch of pepper 1 egg % tbsp. of salt, for salting % cup of cream 1 tsp. of finely chopped parsley 3 tbsps. of sugar Preparation : The cucumbers are prepared as given under No. 10. Egg, cream, vinegar, sugar, pepper, parsley, are beaten well and mixed with the cucumbers. No. 12— CUCUMBER SALAD WITH SOUR CREAM. 2 large cucumbers V2 pt. thick sour cream % tbsp. of salt, for salting 2 tbsps. of vinegar 1 pinch of pepper Preparation: The cucumbers are prepared as given un- der No. 10 and mixed well with cream, vinegar and pepper. They are very good. —211— No. 13— CUCUMBERS AND HEAD LETTUCE MIXED. Quantity for 6 Persons. 1 large cucumber 2 tbsps. of lemon juice 1 head of green lettuce 1 pinch of salt % pt. of thick, sour cream 1 pinch of pepper Preparation: The lettuce and cucumber are prepared as before given under No. 1 and No. 10. The cucumber slices are mixed well with cream, vinegar, pepper, salt and mixed lightly with the green lettuce. No. 14— TOMATO SALAD. Quantity for 6 Persons. 2 lbs. of tomatoes % tsp. of onion, sliced fine % cup of fine oil 1 tsp. of finely chopped parsley 1 tsp. of salt % cup of vinegar 1 pinch of pepper Preparation: The tomatoes are scalded, skinned, sliced and mixed well with oil, vinegar, salt, pepper, onion and parsley. No. 15— TOMATO SALAD WITH MAYONNAISE DRESSING. Quantity for 6 Persons. B nice medium sized tomatoes % tsp. of mustard 1 head lettuce % tsp. of salt 3 yolks of eggs 1 pinch of pepper % cup of very fine oil Juice of 1 lemon Vi cup of thick, sweet cream Preparation: The tomatoes are scalded, skinned and placed on ice. The yolks of eggs are mixed with oil, which is put in a few drops at a time ; add cream, lemon juice, pep- per, salt and mustard. The mayonnaise dressing must be thick. The head lettuce is treated as under No. 1, placed on salad plates and the cold tomatoes put on them, the mayon- naise dressing poured over the tomatoes. • Remarks: This is a fine salad. No. 16— TOMATO SALAD WITH COOKED MAYONNAISE. Quantity for 6 Persons. € medium sized tomatoes Vz tsp. of mustard 3 yolks of eggs 1 pinch of salt € tbsps. of sour cream 1 pinch of white pepper 2 — 3 tbsps. of vinegar 1 pinch of sugar Preparation: Preparation is the same as given under No. 15. Yolks of eggs, cream, vinegar, mustard, salt, pepper and — 212 — sugar are mixed well and cooked in the double boiler until thick, stirring constantly. Let it get cold and pour over the whole tomatoes. The tomatoes may be garnished with green lettuce as under No. 15. No. 17— ASPARAGUS SALAD. Quantity for 6 Persons. 2 lbs. of asparagus 2 tbsps. of good vinegar 2 qts. of water 1 pinch of salt 1 tbsp. of salt 1 pinch of pepper 4 tbsps. of fine oil Preparation: The asparagus are peeled, cut into equal pieces or left whole and boiled until tender in boiling water. When cold, mix tlhem with the oil, vinegar, pepper and salt. No. 18— ASPARAGUS SALAD WITH MAYONNAISE. Preparation and ingredients are the same as given under No. 17. The asparagus is covered with mayonnaise dressing. See No. 16, Cooked Mayonnaise Dressing for Tomato Salad. No. 19— CAULIFLOWER SALAD. Quantity for 6 Persons.