No. 20—CAULIFLOWER WITH COOKED MAYONNAISE.
Preparation and ingredients are the same as given under [No. 19]. Instead of the other dressing use cooked mayonnaise dressing. See [No. 16].
No. 21—CARROT SALAD.
Quantity for 6 Persons.
- 2 lbs. of small, young carrots
- 2 qts. of water
- ½ tbsp. of salt
- ¼ cup of vinegar
- 1 pinch of salt
- 1 pinch of pepper
- ¼ cup of fine oil
Preparation: The carrots are scraped, cut up into equally large pieces and cooked until tender in salt water, drained and mixed well with oil, vinegar, salt and pepper.
No. 22—BEAN SALAD.
Quantity for 6 Persons.
- 2 lbs. of yellow string beans
- 3 qts. of water
- 1 tbsp. of salt
- ¼ cup of oil
- ¼ cup of vinegar
- 1 tsp. of grated onion
- 1 pinch of salt
- Pepper
- 1 tbsp. of chopped parsley or chives
Preparation: The beans are strung, broken into pieces, boiled until tender in salt water, drained, and while still warm, mixed with oil, vinegar, salt, pepper, onion and parsley. It must not be too dry.