German cookery for the English kitchen

I tablespoonful flour. \ teaspoonful mustard. \ gill stock. i ,, water. A pinch of pepper. Salads. 145 Put |- oz. butter and a tablespoonful flour in a sauce* pan and stir continuously, adding \ gill water. When this has boiled down to a thick paste, remove from the fire and put into a basin, pouring over it a little cold water. Cream | oz. butter, place on ice or in very cold water, and stir in the oil, drop by drop, and then the vinegar, mustard and pepper. Pour the cold water off the paste in the basin and stir the stock into it, mixing well and adding the sugar. Stir the prepared mayonnaise into it gradually and mix the whole well by continued stirring, adding salt and, if desired, a little cayenne to taste. This mayonnaise is particularly suitable with potato salad. Remonlade. (Remoulade Dressing.) 4 hard-boiled yolks. I gill best salad oil. I ,, ,, wine vinegar \ f, stock. I raw yolk. I tablespoonful German mustard. 1 tablespoonful chopped parsley. 2 finely-chopped Sardellen. I finely-chopped shallot. Pound the yolks in a mortar, then stir into the beatenup raw yolk. Mix in g^radually the oil, then the vinegar, stock and mustard till a thick sauce is formed. Season this with the addition of a tablespoonful of chopped parsley and a shallot and 2 Sardellen, finely chopped. Rohe Butter-Sauce. (Uncooked Butter Dressing.) I tablespoonful chopped parsley. A pinch of salt. M » ff pepper, mustard. >> »9 19 I OZ. fresh butter. 4 raw yolks. I gill best salad oil. I „ „ vinegar. I teaspoonful capers. Cream the butter with the pepper and mustard and stir in gradually the beaten-up yolks, oil, vinegar and capers. This sauce is suitable for potato salad or a mixed salad of potatoes and celery, or of potatoes and fish. Iif6 Salate. Kopfsalat.— I. (Lbttucb or Endive Salad. — I.) t lb. picked-over lettuce. fi^Il best vinegar or lemon juice. ^ gill salad oil. A pinch of salt. A little sugar. Pick over the leaves, wash several times in cold water, diy in a cloth, being careful not to crush them, ana mix lightly with a dressing of oil, salt, a little sugar and vinegar or lemon juice. The lemon juice or vinegar should be added last. The salad may be varied by the addition of chopped parsley, chives. Tarragon, dill, or borage, or slices of fresh cucumbers, and the sugar may be omitted if preferred. It is advisable to use for salad dressing, vinegar that has been boiled and allowed to cool again. Lettuce Salad. — II. An agreeable variation to the lettuce salad is a dressing composed of vinegar, sugar and thick sour cream substituted for the oil. Lettuce Salad. — III. Dress the lettuces with Mayonnaise Dressing No. I. Lettuce Salad. — IV. Dressthe lettuces with Salad DressingNo. IV, omitting the capers and substituting for them finely-chopped onion or chives. Oorken-Salat. (Cucumber Salad.) 2 lbs. cucumber sliced thinly. A pinch of salt. I teaspoonful sugar. \ gill vinegar. I tablespoonful chopped parsley. Slice the cucumber very thinly, sprinkle over it a little salt and sugar, then pour over it the vinegar, mix well and sprinkle over with pepper and chopped parsley. Salad oil may also be added or a gill of sour cream. Lemon juice may be substituted for the vinegar. Salads. 147 Salat yon sauren Onrken. (PiCKLBD Cucumber Salad.) 2 lbs. pickled cucumber. 1 teaspoonful sugar. \ ,, chopped onion. 2 tablespoonsful lemon juice. A pinch of pepper. I tablespoonful chopped parsley. I tablespoonful oil. Cut the pickled cucumber (saure Gurken) in slices and mix well with a dressing of lemon juicci oily chopped parsley, pepper and a little chopped onion. Spapgel-Salat.— I. (Asparagus Salad. — I.) 2 lbs. asparagus. I gill vinegar. A little sugar. A pinch of pepper. 4 tablespoonsful oil. I tablespoonful chopped