Compound Vegetable Salad

No. 1699. - This salad is composed of cooked green peas, string beans, cut in pieces one inch long, sliced potatoes and white beans. Each kind is dressed separate and seasoned with pepper, salt, oil and vinegar. Make a dressing for it of six spoonfuls of oil and four of wine vinegar, mixed thoroughly, with the addition of a little salt and pepper. Then add a little finely-chopped parsley and burnet, and pour it over the salad. Garnish it with some hearts of lettuce, hard boiled eggs and fillet of anchovies.

Vegetable Salad, American Style

No. 1700. - Slice finely equal quantities of cooked artichoke bottoms, celery, celeriac, potatoes, carrots and beets, and have the pieces about equal in size. Put them in a salad bowl and add some shelled beans - white or green. Season with salt, pepper, oil and vinegar, mix them gently together, then cover the bowl and set it in a cool place to allow the salad to macerate for one hour. When it is ready to serve add a little more oil and vinegar, and dress it in a salad bowl. Garnish properly.

Macedoine Vegetable Salad

No. 1701. - Cook the vegetables as described in Macedoine Garniture, No. 1688, and cut them in any shapes desired, with fancy cutters. When they are cooked, keep each kind separate, drain them and season with salt, pepper, oil and vinegar. When ready to serve the salad, the vegetables are mixed and nicely dressed in a salad bowl with a Ravigote or Mayonnaise sauce. For a large salad it is best to dress each vegatable in bunches, alternating them, and, when they are nicely decorated, the effect is pleasing. This salad is generally composed of the following vegetables in equal quantities, but they can be varied, according to the season: Green peas, asparagus-tops, beans, beets, carrots, turnips, artichoke-bottoms, and turnip-rooted celery.

Note. - The carrots and turnips should be parboiled, then immersed in cold -water and cooked. Use only young and sweetly flavored turnips; if they are old or strongly flavored, they will spoil the salad.

Diplomatic Salad

No. 1702. - Cut the tender parts of two stalks of celery in small strips about two inches long. Put them in a bowl, add three or four truffles cut in short Juliennes, and season with salt, pepper, oil and vinegar. Then cover the bowl and set it in a cool place for half an hour. Hub the yolks of three hard-boiled eggs through a fine sieve, and put them in a bowl that has been rubbed with a clove of garlic. Add a teaspoonful of French mustard, work them well together with a wooden spoon, dilute it with oil and vinegar, and season with salt and pepper. Now drain the celery and truffles and put them in a salad bowl. Add the above dressing and a little finely-chopped chives and parsley, mix the whole well together, and then arrange it properly.

Vegetable Salad, Italian Style

No. 1703. - Prepare some turnips and carrots, and with a column cutter the size of a twenty-five cent piece, cut out as many pieces as are desired. Cook them in some lightly salted water, and when they are cold slice them finely in pieces of even size. Add to them equal quantities of boiled potatoes and pickled beets, cut in the same manner. Put them in a bowl, season with salt, pepper, oil and vinegar, and add a little Ravigote sauce. Mix them gently together, arrange them in a salad bowl, and garnish with hard-boiled eggs cut in quarters.