895. +Vegetable Salad.+-- Cut with a tin tube some carrots and white turnips into small pieces and boil them separately in salted water; when done drain them in a colander; also boil small roses of cauliflower, green peas, beets and potatoes cut into small dice and some boiled string beans cut into small pieces; mix all the ingredients together and add 1 onion chopped very fine, some chopped parsley and chervil; add pepper, salt, oil and vinegar; put the salad into a salad dish and set it on ice for 1 hour.
896. +Beet and Potato Salad.+-- Prepare a potato salad and mix it with half the same quantity of boiled beets cut into fine slices.
897. +Green Pepper Salad.+-- Scoop out the insides of 2 green peppers and lay them for 1 hour in cold water; in the meantime prepare a mayonaise as follows:--Stir the yolks of 3 eggs to a cream and add by degrees 3 tablespoonfuls oil, stirring constantly; when this is well mixed add 3 tablespoonfuls vinegar; set this in a saucepan of hot water and stir and boil till the contents begin to thicken; then remove and stir until cold; slowly add 3 tablespoonfuls more oil, ¾ teaspoonful salt, 1½ teaspoonfuls sugar and 1 tablespoonful English mustard; shortly before serving add 1 tablespoonful condensed milk which is not sweet; chop fine 1 pound roast veal, lamb or boiled tongue, or 2 kinds of meat, 3 hard boiled eggs and 1 large onion; also chop the peppers very fine; mix all together, pour over the mayonaise, mix it well and set the salad on ice for 1 hour; in serving arrange it neatly on a salad dish, sprinkle over 1 tablespoonful capers and garnish with green lettuce leaves.
898. +Tripe Salad.+-- Boil 2 pounds honeycomb tripe in salt water till tender; when done drain off the water, cut the tripe into 1 inch square pieces and mix it with mayonaise; put the salad into a dish and let it stand in a cool place for 1 hour before serving. A few hard boiled eggs cut into slices may be added to this salad; also finely cut celery and lettuce leaves.
899. +Herring Salad.+-- Lay 6 herrings for 24 hours in cold water, take them out, remove skins and bones, wipe dry with a towel and cut them into small square pieces; cut in the same manner 3 boiled beets, 2 white onions, 1 pound roasted veal, 3 sour apples and 5 small pickles; mix these ingredients together and prepare the following sauce:--Stir the herring milk to a cream and slowly add 1 cup salad oil, 2 teaspoonfuls sugar, the yolks of 4 eggs, ½ cup vinegar, 2 tablespoonfuls stewed cranberries, a pinch of cayenne pepper and 4 tablespoonfuls French mustard; when all are well blended together mix the sauce with the herring and other ingredients and let it be ready 2 hours before serving; shortly before serving put the salad into a dish and garnish with small girkins, beets cut into fancy shapes, salted olives, hard boiled eggs and capers or mixed pickles.