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.
Pickled Onions. Time—1 hour.
1 quart onions, 1 pint vinegar, ⅛ oz. peppercorns, salt and water, ½ oz.
ginger.
Peel the onions, and when some water with plenty of salt in it is
boiling pour it over them, and let them remain in it 24 hours. Keep them
close covered till all the steam has evaporated. After 24 hours wipe
them dry. Boil the vinegar, pepper, and ginger together, and pour this
over the onions. Cover tightly, and keep them several weeks before
using.
Potato Salad. Time—¾ hour.
8 large waxy potatoes, 1 small onion or shalot, 2 tablespoonfuls chopped
parsley, 1 yolk of egg, 1 gill of salad oil, 2 tablespoonfuls vinegar,
pepper and salt to taste, 1 lettuce.
Boil the potatoes off cold, slice them into a salad bowl, and sprinkle
the chopped onion, parsley, and seasoning over them. Beat up the yolk,
and stir the oil and vinegar gradually into it. Pour this dressing over
the potatoes; mix with a fork, and garnish with lettuce.
Red Cabbage, Pickled.
1 red cabbage, 1 quart vinegar, whole peppers, whole ginger (bruised),
whole allspice, cloves, 6 slices beetroot, salt.
Shred the cabbage very fine, spread it over some flat surface, sprinkle
with salt, and leave 24 hours, then rub the cabbage in a clean cloth.
Add the spice, tied up in a muslin bag, to the vinegar, and let it come
to the boil. Meanwhile, place the cabbage in a jar which has a cover,
with the slices of beetroot on top. When the vinegar boils, pour it over
the cabbage, and cover close when it has become quite cold. This pickle
will be ready for use in a few days.
Russian Salad. Time—1½ hour.
Take equal quantities of carrots, turnips, French beans, haricot beans,
cauliflower, green peas, potatoes, beetroot, and celery, or any other
vegetables that may be in season. Boil till tender: the carrots and
turnips together, the French beans and green peas together, the haricot
beans (which must have been soaked over-night), cauliflower and potatoes
all separately. When cold, cut all the vegetables into neat pieces. Mix
all well together, with some Mayonnaise sauce (see page 40), turn into a
basin or mould. When required, turn the salad on to a dish, and pour
Mayonnaise sauce over it.
Salad Cream. Time—20 minutes.
1 tablespoonful raw mustard, 2 tablespoonfuls salad oil (¼ lb. brown
sugar, if liked), a few drops anchovy sauce, a few drops soy or
Worcester sauce, 1 egg, ½ pint vinegar.
Mix the mustard quite smooth with the oil, add the sugar, the anchovy
and Worcester sauces. Beat up the egg thoroughly, and add it and the
vinegar to the other ingredients. Beat all well together for 10 minutes.
Pour it into a bottle; it will keep well some time in a cool place.
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