1½ lbs. of chestnuts ⅛ lb. of butter 1 tbsp. of flour ½ pt. of bouillon ¼ pt. of cream 4 tbsps. of red wine Salt to taste 1 pinch of pepper 1 tbsp. of sugar 1 tsp. of chopped parsley Preparation: The chestnuts are taken out of the outer shell, then hot water poured on and the inner skin pulled off. Cook them in bouillon until tender and strain. Heat the butter, stir in the flour, stew a few minutes, add the chestnuts and stir in cream, red wine, salt, pepper, sugar and parsley. Let it get hot, stirring briskly, arrange mound-shaped and serve. No. 74—FRIED CHESTNUTS. Quantity for 6 Persons. 1 lb. of chestnuts ¼ lb. of butter 1 pinch of salt 1 tbsp. fine sugar Preparation: Shell the chestnuts, scald them and pull off the inner skin. Brown the butter and after the chestnuts are cooked slightly in water, put them into the hot butter, add salt and sugar and fry them light brown, shaking frequently. Serve them with roast goose stuffing or as a garnish with cabbage. CHAPTER 13. SALADS. The various preparations of green salads, potato salads, vegetable salads and meat salads. Green salads such as head lettuce, endive, romaine and escariol salads are pleasing and refreshing with meats and fish. Salads must be prepared carefully. They may be served with every meal. Good oil and good vinegar or lemon juice are essentials for preparing salads. No. 1—GREEN LETTUCE. Head Lettuce, Endive Lettuce. Quantity for 6 Persons. 2 heads of lettuce ¼ cup of fine oil ⅛ cup of vinegar ¼ tsp. of salt 1 pinch of pepper 1 tsp. of minced parsley Preparation: The head lettuce is picked over, the ribs cut through, also the largest leaves, then washed well and dried. The oil, vinegar or lemon juice, salt and pepper are mixed well and poured over the lettuce. Mix thoroughly with two spoons. No. 2—GREEN LETTUCE WITH EGG DRESSING. Head Lettuce, Endive, Romaine, Escariol Lettuce. Quantity for 6 Persons. 2 heads of lettuce 2 yolks of eggs ¼ cup of cream ¼ tsp. salt 1 pinch of pepper ¼ tsp. of sugar Juice of ½ lemon Preparation: The lettuce is picked over, washed and drained. The yolks of eggs are thoroughly beaten with cream, then vinegar stirred in slowly and salt, pepper and sugar added. Pour over the lettuce, mix well with two spoons, and serve at once. No. 3—GREEN LETTUCE WITH MAYONNAISE DRESSING. Head, Endive, Escariol Lettuce. Quantity for 6 Persons. 2 heads of lettuce 2 yolks of eggs 4 tbsps. of sour cream 2 tbsps. of vinegar ¼ tsp. of mustard ¼ tsp. of salt 1 pinch of white pepper 1 pinch of sugar Preparation: The lettuce is prepared as before mentioned. 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.