(2659). Cabbage Salad - White Or Red (Salade De Choux-Blancs Ou Rouges)

Have either a very fresh white or red cabbage; suppress the outer leaves, also the hard parts and core; mince it up finely, and lay it in a bowl, sprinkle over some salt, and let macerate for one hour, then drain off its Liquid and season with salt, pepper, oil and vinegar. A cabbage salad, called cold slaw, is made by shredding the cabbage as finely as possible and seasoning it with salt, pepper, oil, vinegar and tomato catsup.

(2660). Celery Salad And Celery Knob Salad (Salade De Celeri Et Salade De Celeri Rave)

Remove the first stalks, which are generally hollow, and put the good ones into a bowl of cold water; cut each stalk into pieces one inch and a half long, then divide these pieces into lengths the same as a large Julienne; wash well, drain and dry them thoroughly; season with salt, pepper, mustard, oil and vinegar.

Celery Knob

Choose these very tender, peel and cut them into thin round slices, set them in a bowl in layers, salting each one separately. One hour later pour off the water and season with oil, vinegar, ground pepper and mustard. Macerate for one hour in its seasoning, and then serve.

(2661). Cucumber Salad, English Style (Salade De Concombres A L'Anglaise)

Select the tenderest cucumbers, peel off the rind, slice the interior finely, and lay them in a dish, sprinkle over some fine salt, and let macerate for fifteen minutes; season them, after straining off the liquid, with salt, pepper, oil and vinegar, adding some chopped parsley.

English Style

The same, only add a very finely minced onion.

(2662). Cucumber And Tomato Salad (Salade De Concombres Et Tomates)

The same as for English style, only adding very firm, finely sliced and peeled tomatoes as well as the onion.

(2663). Eggplant Salad, Provencal (Salade D'Aubergines Provencale)

Peel and slice some eggplant into quarter of an inch thick slices, pare it in rounds one and a quarter inches in diameter, lay them in salt for ten minutes, then sponge them off and season with pepper, garlic, oil and vingear; then add the same quantity of water cress and a few hard-boiled eggs.

(2664). German Salad With Croutons (Salade Allemande Aux Croutons)

Blanch in boiling water one pound of sauerkraut for five minutes, refresh and add to it one pound of red cabbage previously pickled in vinegar. Cut up the sauerkraut to make the pieces shorter, and lay them in a bowl with three ounces of very fine chopped onions, blanched and refreshed; add to this one ounce of grated horseradish and a tablespoonful of chopped chervil. Season with salt, pepper, six tablespoonfuls of olive oil and two of vinegar, and serve in a salad bowl with a ring of round croutons on top made of fragments of puff-paste (Mo. 146), one and a quarter inches thick, cut with a round pastry-cutter, then cooked in a very slack oven.

(2665). Onion Salad - Bermuda (Salade D'Oignons De Bermude)

Mince the onions very finely, either with a knife or the machine, and season them with salt, pepper, oil and vinegar.

(2666). Tomato Salad (Salade De Tomates)

To peel tomatoes throw them into boiling water; cut them in slices across and season with salt, pepper, vinegar and a little oil; arrange them in a salad bowl.

(2667). Truffele Salad A La Gambetta (Salade De Truffes A La Gambetta)

Mince six fine peeled Piedmontese truffles, weighing eight ounces, put them into a bowl with three artichoke bottoms, previously cooked and cut into eight pieces. Rub through a sieve four hard-boiled egg-yolks, lay them in a bowl with two tablespoonfuls of mustard, work well together, then incorporate three gills of oil and tarragon vinegar; rub the bottom of a salad bowl with a clove of "garlic, set the truffles in, and the artichokes over; cover all with some mayonnaise (No. 607), mixing in also some tarragon, chervil, chives and parsley, all finely chopped.