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Yolks of eggs, cream, vinegar, mustard, salt, pepper and sugar are mixed well and cooked in a double boiler until thick, stirring constantly, cooled and mixed with the lettuce.
No. 4—GREEN LETTUCE WITH BACON.
Head, Endive Lettuce.
Quantity for 6 Persons.
- 2 heads of lettuce
- ⅛ lb. of bacon
- 5 tbsps. of vinegar
- 1 pinch of pepper
- 1 pinch of sugar
- ½tsp. of mustard
- ½ tsp. of salt
Preparation: Prepare the lettuce as before. The bacon is cut into small cubes and fried to a nice yellow color; add vinegar, salt, pepper, sugar and mustard, cool and add the lettuce, stirring lightly.
No. 5—GREEN LETTUCE PREPARED SWEET.
Head Lettuce.
Quantity for 6 Persons.
- 2 heads of lettuce
- 1 egg
- 3 tbsps. of sugar
- ⅛ cup of vinegar
- ¼ tsp. of salt
- 1 pinch of pepper
- ¼ cup of cream
Preparation: Prepare the lettuce as before. The whole egg is beaten with sugar, cream, vinegar, salt and pepper and mixed well with the lettuce.
'Remarks: Three tablespoonfuls of oil may be used.
No. 6—POTATO SALAD.
Quantity for 6 Persons.
- 4 lbs. of potatoes
- ½ cup of good oil
- ½ cup of vinegar
- Salt to taste
- ¼ tsp. of pepper
- 1 tsp. finely sliced onions
- ½ cup of warm bouillon or water
Preparation: The potatoes should be medium sized and not mealy. They are boiled in the jackets, peeled and sliced. The vinegar and bouillon are poured over while potatoes are still warm, add the oil, salt, pepper and onions and mix well, being careful not to break the potatoes. This salad must be prepared one hour before serving. Taste before serving and add more seasoning if necessary.
No. 7—POTATO SALAD WITH SPICED DRESSING.
Quantity for 6 Persons.
- 2 lbs. of potatoes
- 4 yolks of eggs
- 1 large cup of milk
- ½ large cup of vinegar
- 2 mustardspoonfuls of mustard
- 1 tsp. of salt
- ¼ tsp. of red pepper
- 1½ tsps. of sugar
- 1 tsp. of flour
- Piece of butter, the size of an egg
Preparation: The potatoes are prepared as given under
