Cooked Vegetable Salad

Dress cooked kidney beans, peas, and balls cut from potatoes, each separately with French dressing, to which a few drops of onion juice have been added. Dispose upon a serving-dish and let stand in a cool place an hour or more. Garnish at serving with heart leaves of lettuce.

Cooked Vegetable Salad.

Potato Salad.(German Style)

Ingredients

1 quart of potato slices or cubes.

About 1/2 a cup of beef broth.

1 teaspoonful of salt.

1/2 a teaspoonful of paprica.

8 tablespoonfuls of oil.

1 tablespoonful of grated onion.

2 hard boiled eggs. 4 tablespoonfuls of vinegar. 1 teaspoonful of mustard. 1 teaspoonful of sugar. Fine chopped parsley. (1 cup of mushrooms).

Method

Boil the potatoes without paring. German potatoes, which are waxy rather than mealy, may be procured in large cities especially for salads. Peel the potatoes and cut them while hot into slices or cubes; pour over them as much beef broth as they will readily absorb and sprinkle with the salt and pepper, the oil and onion; mix lightly and set aside for some hours. Then add the whites of the eggs chopped fine, the yolks passed through a sieve, and mix with the rest of the oil, stirred with the vinegar into the mustard and sugar. After disposing in the dish, sprinkle with the parsley. If mushrooms be at hand, simmer ten or fifteen minutes in broth, break in pieces, and add to the salad with the egg.

Cucumber-And-Pimento Salad

Pare a chilled cucumber and cut it into julienne pieces (like a match but shorter). Remove pimentos from a can, rinse in cold water, dry on a cloth and cut in shreds, the same size and shape as the cucumbers. Use equal measures of each. Dress each separately with French dressing made of three measures of olive oil to one of vinegar and a little scraped onion. Serve with fish.

"1914" Salad (To Serve Ten)

Cook one pound of Italian chestnuts (shelled and blanched) in chicken or veal broth until tender. Skim out, let cool and cut in julienne shreds. Cut tomato jelly in cubes or small shapes. Shred a green pepper. Cut half a pound of French endive in julienne shreds. Set the tender heart-leaves of two heads of lettuce on ten individual plates, sprinkle on the three shredded articles, and set the tomato figures above. Use "1914" Dressing.