Vegetable Salad, Parisian Style

No. 1704. - Rub the yolks of four hard-boiled eggs through a fine sieve, put them in a bowl, and add one teaspoonful of Anchovy paste, and one of French mustard. Mix them well together with a wooden spoon while diluting it slowly with oil and vinegar.

Slice the following vegetables nicely, and put them in a bowl: One beet, one celeriac root, two potatoes, and two pickles. Season with salt and pepper, and add the above dressing with a little finely-cut tarragon and rampion. Mix the whole well together, put it in a salad bowl, arrange it properly, and garnish with the whites and yolks of hard-boiled eggs cut separately in small pieces, and some capers and stuffed olives.

Vegetable Salad, Russian Style

No. 1705. - Cook some celery, or celeriac, and some potatoes. When they are cold, trim them nicely, slice them finely, and put them in a bowl with some raw sliced gherkins, a raw sliced apple, a few capers, and a few boned Anchovies. Season with pepper, salt, oil and vinegar, add a little grated horse-radish and mustard, and mix the whole gently together. Set it aside for half an hour, and then drain off the moisture and dress it in a salad bowl with a Mayonnaise dressing.

Sauerkraut Salad, German Style

No. 1706. - Parboil half a pound of Sauerkraut for twenty minutes; then drain it in a colander, and pour some cold water over it to refresh it. Then drain it in a napkin. Prepare an equal quantity of red cabbage, cut it in fine shreds, and put it in a saucepan with a piece of butter. Add three spoonfuls of vinegar, let it cook over a brisk fire for five minutes, and then drain it. Cut one large white onion in small pieces (chopped). Throw them in boiling water for one minute; then immerse them in cold water, and drain them on a napkin.

Now put the sauerkraut, red cabbage and onion into a bowl, add a soup-spoonful of grated horse-radish, and a little finely-chopped chervil. Season with salt, pepper and vinegar. Mix the whole well together, arrange it properly in a salad bowl, and garnish with olives and beets.

Vegetable Salad, California Style

No. 1707. - Slice one white sweet onion finely. Peel two cucumbers, cut them in halves lengthwise, scoop out the seeds, and then cut them in fine slices. Peel four tomatoes, and cut them in slices one-quarter of an inch thick. Put a layer of the onion in a salad bowl, then a layer of the tomato, and a layer of cucumbers on top, sprinkling each layer with bread crumbs, and seasoning with salt, pepper, oil and vinegar. On top of these three layers put three more layers exactly the same as the first three. Cover the bowl, and set it in a cool place. Always make this salad two hours before serving it. Sprinkle a little finely-chopped parsley and chives over it, and serve it as it is.

Mixed Vegetable Salad, Swedish Style

No. 1708. - Select equal quantities of the following cooked vegetables, and cut them nicely with a fancy cutter: young carrots, beets and potatoes. Put them in a bowl, and add some smoked beef-tongue cut in small thin slices, a boned and skinned pickled herring cut in small pieces, and one apple, peeled and finely sliced. Season with salt, pepper, oil and vinegar, and add a little finely-chopped parsley and chervil, and a few spoonfuls of mustard dress-ing. Mix them well together, arrange them properly in a salad bowl, and garnish with stoned olives and boned anchovies.