Page:Meier - The Art of German Cooking and Baking.djvu/215

 Yolks of eggs, cream, vinegar, mustard, salt, pepper and sugar are mixed well and cooked in a double boiler until thick, stirring constantly, cooled and mixed with the lettuce.


 * 2 heads of lettuce

⅛ lb. of bacon

5 tbsps. of vinegar

1 pinch of pepper

1 pinch of sugar

½tsp. of mustard

½ tsp. of salt

Preparation: Prepare the lettuce as before. The bacon is cut into small cubes and fried to a nice yellow color; add vinegar, salt, pepper, sugar and mustard, cool and add the lettuce, stirring lightly.


 * 2 heads of lettuce

1 egg

3 tbsps. of sugar

⅛ cup of vinegar

¼ tsp. of salt

1 pinch of pepper

¼ cup of cream

Preparation: Prepare the lettuce as before. The whole egg is beaten with sugar, cream, vinegar, salt and pepper and mixed well with the lettuce.

'Remarks: Three tablespoonfuls of oil may be used.


 * 4 lbs. of potatoes

½ cup of good oil

½ cup of vinegar

Salt to taste

¼ tsp. of pepper

1 tsp. finely sliced onions

½ cup of warm bouillon or water

Preparation: The potatoes should be medium sized and not mealy. They are boiled in the jackets, peeled and sliced. The vinegar and bouillon are poured over while potatoes are still warm, add the oil, salt, pepper and onions and mix well, being careful not to break the potatoes. This salad must be prepared one hour before serving. Taste before serving and add more seasoning if necessary.


 * 2 lbs. of potatoes

4 yolks of eggs

1 large cup of milk

½ large cup of vinegar

2 mustardspoonfuls of mustard

1 tsp. of salt

¼ tsp. of red pepper

1½ tsps. of sugar

1 tsp. of flour

Piece of butter, the size of an egg

Preparation: The potatoes are prepared as given under