No. 23—ROOT CELERY OR CELERIAC SALAD.
Quantity for 6 Persons.
- 2 large celery roots
- 3 qts. of water
- 1 tbsp. of salt
- 5 tbsps. of oil
- 6 tbsps. of vinegar
- 1 pinch of salt
- Pepper
- ¼ pt. of cold bouillon
Preparation: The celery is washed well, cooked until tender in 3 qts. of water, peeled, sliced and while still lukewarm, mixed with vinegar, oil, salt, pepper, bouillon, then covered and left standing for 1 hour before serving. ½ cup of sugar may be mixed with it.
No. 24—ROOT CELERY SALAD MIXED WITH POTATO SALAD WITH MAYONNAISE DRESSING.
Quantity for 6 Persons.
- 1½ lbs. of potatoes
- 1 celery root
- 4 yolks of eggs
- 1 cup of cream
- ½ tsp. of mustard
- ¼ tsp. of pepper
- Salt to taste
- 1 tsp. of sugar
- ½ cup of vinegar
Preparation: The potatoes and celery are cleaned, cooked until tender, peeled and sliced thin. Yolks of eggs, cream, vinegar, mustard, pepper, salt and sugar are mixed well and cooked in double boiler until thick, stirring constantly. This dressing is mixed with warm potatoes and celery.
No. 25—CELERY SALAD WITH MAYONNAISE DRESSING.
Quantity for 6 Persons.