- 2 large celery roots
- ½ portion of mayonnaise dressing
Preparation: The celery is prepared according to [No. 23]. One-half of the portion of mayonnaise dressing is made according to [No. 24] and mixed with the celery.
No. 26—BEAN SALAD.
Quantity for 6 Persons.
- 2 lbs. of green or yellow beans
- 3 qts. of water
- 2 tbsps. of salt
- ¼ cup of fine oil
- ¼ cup of vinegar
- ½ cup of bouillon
- 1 tbsp. of finely chopped parsley
- ¼ tsp. of finely chopped onion
- Salt to taste
- Pepper
Preparation: The beans are strung, broken into 3 pieces, cooked until tender in boiling water, drained and mixed with oil, vinegar, bouillon, parsley, onion, salt and pepper. This salad must be prepared a few hours before serving and should be kept covered until served.
No. 27—MIXED SALAD.
Quantity for 6 Persons.
- ½ lb. of asparagus
- 1 small head of cauliflower
- ½ small celery root
- ¼ lb. of green beans
- ¼ lb. of yellow beans
- 5 potatoes
- 6 young carrots
- Salt water
- ¼ cup of fine oil
- ¼ cup of vinegar
- Salt to taste
- Pepper
- ½ tsp. grated onion
- 1 tbsp. of finely chopped summer savory
- 1 head lettuce
Preparation: The vegetables are cleaned, cut up and each separately cooked until tender in salt water and drained. The potatoes are boiled until tender, peeled and cut. When the vegetables and potatoes are cold, mix with oil, vinegar, salt, pepper, onion, summer savory and parsley, being careful not to break the pieces.