No. 17—ASPARAGUS SALAD.
Quantity for 6 Persons.
- 2 lbs. of asparagus
- 2 qts. of water
- 1 tbsp. of salt
- 2 tbsps. of good vinegar
- 1 pinch of salt
- 1 pinch of pepper
- 4 tbsps. of fine oil
Preparation: The asparagus are peeled, cut into equal pieces or left whole and boiled until tender in boiling water. When cold, mix them with the oil, vinegar, pepper and salt.
No. 18—ASPARAGUS SALAD WITH MAYONNAISE.
Preparation and ingredients are the same as given under [No. 17]. The asparagus is covered with mayonnaise dressing. See [No. 16], Cooked Mayonnaise Dressing for Tomato Salad.
No. 19—CAULIFLOWER SALAD.
Quantity for 6 Persons.
- 1 large cauliflower
- 2 qts. of water
- 1 tbsp. of salt
- 4 tbsps. of vinegar
- 1 pinch of pepper
- 1 pinch of salt
- 4 tbsps. of oil
Preparation: The cauliflower is broken up into roses, boiled until tender but not too soft, in boiling salt water, drained and mixed with oil, vinegar, pepper and salt.