The art of German cooking and baking

1 large cauliflower 4 tbsps. of vinegar 2 qts. of water 1 pinch of pepper 1 tbsp. of salt 1 pinch of salt 4 tbsps. of oil Preparation: The cauliflower is broken up into roses, boiled until tender but not too soft, in boiling salt water, drained and mixed with oil, vinegar, pepper and salt. No. 20— CAULIFLOWER WITH COOKED MAYONNAISE. • Preparation and ingredients are the same as given under No. 19.. Instead of the other dressing use cooked mayonnaise dressing. See No. 16. • No. 21— CARROT SALAD. Quantity for 6 Persons. 2 lbs. of small, young carrots % cup of vinegar 2 qts. of water 1 pinch of salt % tbsp. of salt 1 pinch of pepper % cup of fine oil Preparation : The carrots are scraped, cut up into equally large pieces and cooked until tender in salt water, drained and mixed well with oil, vinegar, salt and pepper. — 213— No. 22— BEAN SALAD. Quantity for 6 Persons. 2 lbs. of yellow string beans 1 tsp. of grated onion 3 qts. of water 1 pinch of salt 1 tbsp. of salt Pepper ^, cup of oil 1 tbsp. of chopped parsley or Yi cup of vinegar chives Preparation: The beans are strung, broken into pieces, boiled until tender in salt water, drained, and while still warm, mixed with oil, vinegar, salt, pepper, onion and parsley. It must not be too dry. No. 23— ROOT CELERY OR CELERIAC SALAD. Quantity for 6 Persons. 2 large celery-roots 6 tbsps. of vinegar 3 qts. of water 1 pinch of salt 1 tbsp. of salt Pepper 5 tbsps. of oil % Pt- of cold bouillon Preparation: The celery is washed well, cooked until tender in 3 qts. of water, peeled, sliced and while still lukewarm, mixed with vinegar, oil, salt, pepper, bouillon, then covered and left standing for 1 hour before serving, i^ cup of sugar may be mixed with it. No. 24— ROOT CELERY SALAD MIXED WITH PO-TATO SALAD WITH MAYONNAISE DRESSING. Quantity for 6 Persons. 1% lbs. of potatoes V2 tsp. of mustard 1 celery-root % tsp. of pepper 4 yolks of eggs Salt to taste 1 cup of cream 1 tsp. of sugar % cup of vinegar Preparation : The potatoes and celery are cleaned, cooked until tender, peeled and sliced thin. Yolks of eggs, cream, vinegar, mustard, pepper, salt and sugar are mixed well and cooked in double boiler until thick, stirring constantly. This dressing is mixed with warm potatoes and celery. No. 25— CELERY SALAD WITH MAYONNAISE Quantity for 6 Persons. 2 large celery-roots Vz portion of mayonnaise dressing Preparation : The celery is prepared according to No. 23. One-half of the portion of mayonnaise dressing is made according to No. 24 and mixed with the celery. —214— No. 26— BEAN SALAD. Quantity for 6 Persons. 2 lbs. of green or yellow beans % cup of bouillon 3 qts. of water 1 tbsp. of finely chopped parsley 2 tbsps. of salt % tsp. of finely chopped onion % cup of fine oil Salt to taste % cup of vinegar Pepper Preparation: The beans are strung, broken into 3 pieces, cooked until tender in boiling water, drained and mixed with oil, vinegar, bouillon, parsley, onion, salt and pepper. This salad must be prepared a few hours before serving and should be kept covered until served. No. 27— MIXED SALAD. Quantity for 6 Persons. % lb. of asparagus ^4 cup of fine oil 1 small head of cauliflower % cup of vinegar V2 small celery-root Salt to tastfe V4, lb. of green beans Pepper % lb. of yellow beans ^ tsp. grated onion 5 potatoes 1 tbsp. of finely chopped summer 6 young carrots savory Salt water 1 head lettuce Preparation : The vegetables are cleaned, cut up and each separately cooked until tender in salt water and drained. The potatoes are boiled until tender, peeled and cut. When the vegetables and potatoes are cold, mix with oil, vinegar, salt, pepper, onion, summer savory and parsley, being careful not to break the pieces. No. 28— FINE MIXED VEGETABLE SALAD.