German cookery for the English kitchen

parsley. I teaspoonful chopped Tarragon. Peel the asparagus, break it into pieces about 2 inches long and boil till tender, with salt in the water. While still slightly warm, mix with the oil, vinegar, chopped parsley and Tarragon and a little pepper and sugar. Asparagus Salad. — II. Boil the asparagus and let it get quite cold. Then mix with Mayonnaise Dressing No. I, adding a teaspoonful of chopped Tarragon, a tablespoonful chopped parsley, and, as a further improvement, lobster or crayfish may be added. Asparagus Salad. — III. Boil the asparagus and when lukewarm, mix it with Remoulade Salad Dressing. Schotenkomer-Salat. (Green Pea Salad.) Boil the peas with salt and when cold mix with Mayonnaise Dressing No. I. This may be improved by the addition of lobster or crayfish. Salate. Banter Salat. (Mixed Salad.) 1 lb. shelled peas. I lb. asparagus. 3 lbs. sliced pickled cucumber. I small cauliflower. 4 oz. French beans. 6 oz. small carrots. Mayonnaise Dressing* No. I. Boil all the vegetables in slightly salted water, separately. Boil the carrots whole and then slice them up. Mix all (with the exception of the cauliflower) with the sliced pickled cucumber (saure Gurke), pour over Mayonnaise Dressing No. I and garnish with the cauliflower, broken into little heads. 2 lbs, small carrots. 4 tablespoonsful oil. \ gill vinegar. Karotten-Salat. (Carrot Salad.) I tablespoonful stock. I „ chopped parsley. A pinch of pepper and salt. Wash and boil the carrots. Then scrape them and cut into thin slices. Mix with oil, vinegar, salt and pepper, and sprinkle over with chopped parsley. Griiner Bohnen-Salat— I. (French Bean Salad. — I.) I? lb. beans. 4 tablespoonsful oil. I teaspoonful sugar. I ,, chopped fresh herbs. Vinegar to taste. 3 tablespoonsful water in which a little Liebig's Meat Extract is dissolved. I tablespoonful chopped parsley. A pinch of pepper. Cut up the beans finely and boil till tender with salt and a pinch of carbonate of soda. Drain on a sieve. Then pour over them first the oil and then the other ingredients of the dressing and mix thoroughly. The sugar may be omitted if preferred. Salads. 149 Bean Salad. — II. Prepare as in preceding recipe, serve in a dish with alternate layers of beans and thin slices of pickled cucumbers. Bean salad may also be mixed with sliced fish, cucumbers, potatoes, tomatoes or lettuce leaves. Bean Salad. — III. Prepare the dressing as No. I recipe, adding 4 table-' spoonsful sour cream and a little more pepper and omitting the onions. Bean Salad. — IV. Cut the beans finely or break them into short lengths and mix them with Remoulade Dressing No. III. Sellerie-Salat.— L (Celery Salad. — I.) 2 lbs. celery root. 4 tablespoonsful oil. \ gill vinegar. A little sugar. I tablespoonful stock. I ,, chopped parsley. \ teaspoonful chopped onion. A pinch of pepper. Wash the celery root well, boil it with salt till tender, then peel and cut it into slices. Sprinkle with pepper and chopped onion and pour over the oil and vinegar, mixed with a little stock and sugar. Sprinkle with chopped parsley. Slices of beetroot may be mixed with the celery. Celery Salad. — II. Prepare celery as described and pour over the slices Mayonnaise Dressing No. I, mixed with a little chopped parsley. Celery Salad. — III. Take half quantities of celery and sliced pickled cucumber, add a little watercress and pour over this Remoulade Salad Dressing No. III. ISO Salatc KwtolblSalat— L (Potato Salad. — L) 5 tablespooosAil oil. I yy Chopped pSfM^T. I teaspoonlul ,, onioa. J Ibtf. potatoes. Igffiraiegar. Salt.