With a handy slicer remove the outside rind from the cucumbers, cut in thin slices, and let stand in ice-water to chill. Wipe dry, and arrange the slices in the salad bowl in the form of a Greek cross. Make a French dressing, in the proportion of three tablespoonfuls of cider vinegar to six tablespoonfuls of oil, half a teaspoonful of salt, and a dash of paprica. Rub the inside of the salad bowl with the cut side of an onion before the salad is disposed in it.
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.
Potato Salad.
(German Style.)
Ingredients.
- 1 quart of potato slices or cubes.
- About ½ a cup of beef broth.
- 1 teaspoonful of salt.
- ½ 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.