The art of German cooking and baking

No. 1— GREEN LETTUCE. Head Lettuce, Endive Lettuce. Quantity for 6 Persons. 2 heads of lettuce % tsp. of salt % cup of fine oil 1 pinch of pepper % cup of vinegar 1 tsp. of minced parsley Preparation: The head lettuce is picked over, the ribs cut through, also the largest leaves, then washed well and dried. The oil, vinegar or lemon juice, salt and pepper are mixed well and poured over the lettuce. Mix thoroughly with two spoons. ; No. 2— GREEN LETTUCE WITH EGG DRESSING. Head Lettuce, Endive, Romaine, Escariol Lettuce. Quantity for 6 Persons. 2 heads of lettuce ⅛ tsp. salt 2 yolks of eggs 1 pinch of pepper % cup of cream % tsp. of sugar Juice of % lemon Preparation: The lettuce is picked over, washed and drained. The yolks of eggs are thoroughly beaten with cream, then vinegar stirred in slowly and salt, pepper and sugar added. Pour over the lettuce, mix well with two spoons, and serve at once. ■- No. 3— GREEN LETTUCE WITH MAYONNAISE. Head, Endive, Escariol Lettuce. Quantity for 6 Persons. 2 heads of lettuce % tsp. of mustard 2 yolks of eggs % tsp. of salt 4 tbsps. of sour cream 1 pinch of white pepper 2 tbsps. of vinegar 1 pinch of sugar Preparation: The lettuce is prepared as before mentioned. —209 — Yolks of eggs, cream, vinegar, mustard, salt, pepper and sugar are mixed well and cooked in a double boiler until thick, stirring constantly, cooled and mixed with the lettuce. No. 4— GREEN LETTUCE WITH BACON. Head, Endive Lettuce. Quantity for 6 Persons. 2 heads of lettuce 1 pinch of pepper % lb. of bacon 1 pinch of sugar 5 tbsps. of vinegar % tsp. of mustard V2 tsp. of salt Preparation: Prepare the lettuce as before. The bacon is cut into small cubes and fried to a nice yellow color; add vinegar, salt, pepper, sugar and mustard, cool and add the lettuce, stirring lightly. No. 5— GREEN LETTUCE PREPARED SWEET. Head Lettuce. Quantity for 6 Persons. 2 heads of lettuce Va cup of vinegar 1 egg % tsp. of salt 3 tbsps. of sugar 1 pinch of pepper % cup of cream Preparation: Prepare the lettuce as before. The whole egg is beaten with sugar, cream, vinegar, salt and pepper and mixed well with the lettuce. Remarks : Three tablespoonfuls of oil may be used. No. 6— POTATO SALAD. Quantity for 6 Persons. 4 lbs. of potatoes Salt to taste % cup of good oil % tsp. of pepper % cup of vinegar 1 tsp. finely sliced onions Vz cup of warm bouillon or water Preparation: The potatoes should be medium sized and not mealy. They are boiled in the jackets, peeled and sliced. The vinegar and bouillon are poured over while potatoes are still warm, add the oil, salt, pepper and onions and mix well, being careful not to break the potatoes. This salad must be prepared one hour before serving. Taste before serving and add more seasoning if necessary. No. 7— POTATO SALAD WITH SPICED DRESSING. Quantity for 6 Persons. 2 lbs. of potatoes 1 tsp. of salt 4 yolks of eggs % tsp. of red pepper 1 large cup of milk 1 % tsps. of sugar % large cup of vinegar 1 tsp. of flour 2 mustardspoonfuls of mustard Piece of butter, the size of an egg Preparation: The potatoes are prepared as given under — 210 — No. 6. Yolks of eggs, milk, vinegar, mustard, salt, pepper, sugar, flour and butter are mixed well and cooked in double boiler until thick, stirring constantly. Mix the sliced potatoes with this dressing. No. 8— POTATO SALAD WITH SOUR CREAM. Quantity for 6 Persons. 2 lbs. of potatoes 1 tbsp. of sugar 1 pt. thick, sour cream % tbsp. of salt V4, cup of vinegar 1 pinch of pepper Preparation: Prepare the potatoes as in No. 6. The cream, vinegar, sugar, salt and pepper are put on the sliced potatoes and mixed well. Remarks : Nos. 7 and 8 are fine salads. No. 9— POTATO SALAD WITH BACON. Quantity for 6 Persons. 2 lbs. of potatoes % tbsps. of salt % lb. of bacon 1 tbsp. of finely sliced onions