Page:Meier - The Art of German Cooking and Baking.djvu/219




 * 2 lbs. of yellow string beans

3 qts. of water

1 tbsp. of salt

¼ cup of oil

¼ cup of vinegar

1 tsp. of grated onion

1 pinch of salt

Pepper

1 tbsp. of chopped parsley or chives

Preparation: The beans are strung, broken into pieces, boiled until tender in salt water, drained, and while still warm, mixed with oil, vinegar, salt, pepper, onion and parsley. It must not be too dry.


 * 2 large celery-roots

3 qts. of water

1 tbsp. of salt

5 tbsps. of oil

6 tbsps. of vinegar

1 pinch of salt

Pepper

¼ pt. of cold bouillon

Preparation: The celery is washed well, cooked until tender in 3 qts. of water, peeled, sliced and while still lukewarm, mixed with vinegar, oil, salt, pepper, bouillon, then covered and left standing for 1 hour before serving, ½ cup of sugar may be mixed with it.


 * 1½ lbs. of potatoes

1 celery-root

4 yolks of eggs

1 cup of cream

½ tsp. of mustard

¼ tsp. of pepper

Salt to taste

1 tsp. of sugar

½ cup of vinegar

Preparation: The potatoes and celery are cleaned, cooked until tender, peeled and sliced thin. Yolks of eggs, cream, vinegar, mustard, pepper, salt and sugar are mixed well and cooked in double boiler until thick, stirring constantly. This dressing is mixed with warm potatoes and celery.


 * 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.