Page:Meier - The Art of German Cooking and Baking.djvu/218

 sugar are mixed well and cooked in the double boiler until thick, stirring constantly. Let it get cold and pour over the whole tomatoes. The tomatoes may be garnished with green lettuce as under No. 15.


 * 2 lbs. of asparagus

2 qts. of water

1 tbsp. of salt

2 tbsps. of good vinegar

1 pinch of salt

1 pinch of pepper

4 tbsps. of fine oil

Preparation: The asparagus are peeled, cut into equal pieces or left whole and boiled until tender in boiling water. When cold, mix them with the oil, vinegar, pepper and salt.

Preparation and ingredients are the same as given under No. 17. The asparagus is covered with mayonnaise dressing. See No. 16, Cooked Mayonnaise Dressing for Tomato Salad.


 * 1 large cauliflower

2 qts. of water

1 tbsp. of salt

4 tbsps. of vinegar

1 pinch of pepper

1 pinch of salt

4 tbsps. of oil

Preparation: The cauliflower is broken up into roses, boiled until tender but not too soft, in boiling salt water, drained and mixed with oil, vinegar, pepper and salt.

Preparation and ingredients are the same as given under No. 19. Instead of the other dressing use cooked mayonnaise dressing. See No. 16.


 * 2 lbs. of small, young carrots

2 qts. of water

½ tbsp. of salt

¼ cup of vinegar

1 pinch of salt

1 pinch of pepper

¼ cup of fine oil

Preparation: The carrots are scraped, cut up into equally large pieces and cooked until tender in salt water, drained and mixed well with oil, vinegar, salt and pepper.