Bean Salad. Time—¾ hour.
1 lb. cold boiled French beans, or 1 lb. cold boiled haricot beans, 2 tablespoonfuls salad oil, 3 tablespoonfuls vinegar, ½ teaspoonful ground ginger; pepper and salt to taste.
Boil the beans, strain and allow them to get cold (haricot beans must be soaked 12 hours before boiling). Mix the ginger, pepper, salt, oil and vinegar carefully together, and pour this dressing over the beans. Cauliflowers and cabbages can also be treated this way.
German Celery or Celeriac. Time—1 hour.
1 root German celery, ½ gill white wine vinegar; pepper and salt to taste.
Wash the celery well, and boil it off cold; peel it, cut it into rather thick slices, pour the vinegar over it, and sprinkle with pepper and salt.
Lettuce Salad. Time—½ hour.
1 lettuce, ¼ beetroot, 1 bunch cress, ½ bunch radishes, 1 egg, pepper and salt to taste, ¼ teaspoonful made mustard, 2 tablespoonfuls salad oil, 3 tablespoonfuls vinegar.
Wash the lettuce thoroughly, pull it to pieces with the fingers, dry it in a coarse cloth. Wash the radishes, halve them; wash and pick the cress. Boil the egg hard, cut the white into pieces, and mix it with the salading. Pass the yolk through a sieve, and mix carefully with it the pepper, salt, mustard, oil and vinegar. This dressing should be poured over the salad and very thoroughly mixed with it. Ornament with small pieces of beetroot.
If preferred, use 3 tablespoonfuls of oil to 2 of vinegar.