If possible take special salad potatoes, procurable at
most Crerman Delicatessen shops. If these are not to
be had, take the least floury ones possible. Boil them
in their skins, peel while warm, and cut into slices.
Then mix at once with oil, vinegar, chopped onion and
paisley, and allow to stand for about an hour before
serving.
It is an improvement to pour a verv little stock over
the potatoes before mixing with the dressing. Capers
may also be added.
The salad may be varied by taking 3 parts potatoes
and I part sliced pickled cucumbers, or, 3 parts potatoes
and I part sliced b^troot and 2 tablespoonsful grated
horseradish, or, i part potatoes and i part celery root,
sliced.
Potato Salad. — II.
Prepare the potatoes as before, and when cold, sprinkle
with pepper and pour over them Mayonnaise Dressing
No. I. Finely-chopped watercress may be mixed with
this salad, larger pieces and slices of hard-boiled eggs
being used as a garnish.
Two parts of potato and i part of endive, with the
same dressing poured over them, make a good salad.
Potato Salad. — III.
Mix a few finely-chopped bottled mushrooms with the
G^tatoes, and pour over them Remoulade Dressing
0.III.
Potato Salad with Cucumber and Sour Crbam.
Take equal quantities of potatoes and thinly-sliced
cucumber, and pour over them the following dressing :
Flavour some good sour cream with salt, pepper, and a
little vinegar. Stir into it finely-chopped parsley and ^
chives and beat for 10 minutes to a very frothy dressing. V
Salads. t%i
Blumenkohl-Salat. — L
(Cauliflowbr Salad. — L)
I small cauliflower.
4 tablespoonsful oil.
6 ,» vinegar.
I tablespoonful stock.
A pinch of salt.
A pinch of pepper.
A little sugar.
Break the cauliflower into separate little heads, wash
well, and boil with salt, being careful the little heads
remain whole. Drain on a sieve and mix with a dressing
composed of above ingredients.
Cauliflower Salad. — II.
Prepare as in preceding recipe, and, when quite coki^
pour over Mayonnaise Dressing No. I.
Cauliflower Salad. — III.
Prepare the cauliflower as described, and, when quite
cold, pour over it Salad Dressing No. IV.
Rosenkohl-Salat.
(Brussels Sprouts Salad.)
Remove the outer loose leaves from i^ lb. Brussels
sprouts and boil with salt till tender. Then drain well
and pour over Remoulade Dressing No. III.
This salad may be varied by taking 2 parts Brussels
sprouts, I part celery root, boiled and cut into strips,
and I part boiled, sliced potatoes and allowing double
the quantity of Sardellen to the Remoulade Dressing.
Salat Ton roten Ruben.
(Beetroot Salad.)
I teaspoonful chopped horse-
radish.
A pinch of carraway seeds.
„ „ „ coriander.
3 lbs. beetroot.
I gill vinegar.
I tablespoonful oil.
A pinch of sugar.
A pinch of pepper.
tj^2 Salate.
Boil the beetroot till tender, being careful not to cut
off the roots or any other portion before boiling, or the
colour will be lost. Peel and slice the beetroot and mix
with the above ingredients of the dressing.
This salad may be varied by taking 2 parts beetroot
that has lain in vinegar, to i part sliced apple and
I part sliced, boiled potatoes, and mixing them with
oil, vinegar, and grated horseradish.
Botkohl-Salat.— I.
(Red Cabbage Salad. — I.)
i^ lb. red cabbage.
5 tablespoonsful oil.
I gill vinegar.
A pinch of salt.
I tablespoonful sugar.
I teaspoonful chopped onion.
A pinch of pepper.
Cut up the cabbage finely and boil with salt, adding
a little vinegar to the water. Drain on a sieve and then
mix with oil, vinegar, finely-chopped onion, pepper and
sugar. The vinegar should be boiled up and poured
hot over the cabbage, and sugar should never be
omitted.
Slices of boiled celery root and a few slices of apple
may also be added.
Boher Rotkohl-Salat
(Salad of uncooked Red Cabbage.) ✪ Cauliflower Salad
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Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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If possible take special salad potatoes, procurable at
most Crerman Delicatessen shops. If these are not to
be had, take the least floury ones possible. Boil them
in their skins, peel while warm, and cut into slices.
Then mix at once with oil, vinegar, chopped onion and
paisley, and allow to stand for about an hour before
serving.
It is an improvement to pour a verv little stock over
the potatoes before mixing with the dressing. Capers
may also be added.
The salad may be varied by taking 3 parts potatoes
and I part sliced pickled cucumbers, or, 3 parts potatoes
and I part sliced b^troot and 2 tablespoonsful grated
horseradish, or, i part potatoes and i part celery root,
sliced.
Potato Salad. — II.
Prepare the potatoes as before, and when cold, sprinkle
with pepper and pour over them Mayonnaise Dressing
No. I. Finely-chopped watercress may be mixed with
this salad, larger pieces and slices of hard-boiled eggs
being used as a garnish.
Two parts of potato and i part of endive, with the
same dressing poured over them, make a good salad.
Potato Salad. — III.
Mix a few finely-chopped bottled mushrooms with the
G^tatoes, and pour over them Remoulade Dressing
0.III.
Potato Salad with Cucumber and Sour Crbam.
Take equal quantities of potatoes and thinly-sliced
cucumber, and pour over them the following dressing :
Flavour some good sour cream with salt, pepper, and a
little vinegar. Stir into it finely-chopped parsley and ^
chives and beat for 10 minutes to a very frothy dressing. V
Salads. t%i
Blumenkohl-Salat. — L
(Cauliflowbr Salad. — L)
I small cauliflower.
4 tablespoonsful oil.
6 ,» vinegar.
I tablespoonful stock.
A pinch of salt.
A pinch of pepper.
A little sugar.
Break the cauliflower into separate little heads, wash
well, and boil with salt, being careful the little heads
remain whole. Drain on a sieve and mix with a dressing
composed of above ingredients.
Cauliflower Salad. — II.
Prepare as in preceding recipe, and, when quite coki^
pour over Mayonnaise Dressing No. I.
Cauliflower Salad. — III.
Prepare the cauliflower as described, and, when quite
cold, pour over it Salad Dressing No. IV.
Rosenkohl-Salat.
(Brussels Sprouts Salad.)
Remove the outer loose leaves from i^ lb. Brussels
sprouts and boil with salt till tender. Then drain well
and pour over Remoulade Dressing No. III.
This salad may be varied by taking 2 parts Brussels
sprouts, I part celery root, boiled and cut into strips,
and I part boiled, sliced potatoes and allowing double
the quantity of Sardellen to the Remoulade Dressing.
Salat Ton roten Ruben.
(Beetroot Salad.)
I teaspoonful chopped horse-
radish.
A pinch of carraway seeds.
„ „ „ coriander.
3 lbs. beetroot.
I gill vinegar.
I tablespoonful oil.
A pinch of sugar.
A pinch of pepper.
tj^2 Salate.
Boil the beetroot till tender, being careful not to cut
off the roots or any other portion before boiling, or the
colour will be lost. Peel and slice the beetroot and mix
with the above ingredients of the dressing.
This salad may be varied by taking 2 parts beetroot
that has lain in vinegar, to i part sliced apple and
I part sliced, boiled potatoes, and mixing them with
oil, vinegar, and grated horseradish.
Botkohl-Salat.— I.
(Red Cabbage Salad. — I.)
i^ lb. red cabbage.
5 tablespoonsful oil.
I gill vinegar.
A pinch of salt.
I tablespoonful sugar.
I teaspoonful chopped onion.
A pinch of pepper.
Cut up the cabbage finely and boil with salt, adding
a little vinegar to the water. Drain on a sieve and then
mix with oil, vinegar, finely-chopped onion, pepper and
sugar. The vinegar should be boiled up and poured
hot over the cabbage, and sugar should never be
omitted.
Slices of boiled celery root and a few slices of apple
may also be added.
Boher Rotkohl-Salat
(Salad of uncooked Red Cabbage.)