2 lbs. of asparagus 2 qts. of water 1 tbsp. of salt 2 tbsps. of good vinegar 1 pinch of salt 1 pinch of pepper 4 tbsps. of fine oil Preparation: The asparagus are peeled, cut into equal pieces or left whole and boiled until tender in boiling water. When cold, mix them with the oil, vinegar, pepper and salt. No. 18—ASPARAGUS SALAD WITH MAYONNAISE. Preparation and ingredients are the same as given under No. 17. The asparagus is covered with mayonnaise dressing. See No. 16, Cooked Mayonnaise Dressing for Tomato Salad. No. 19—CAULIFLOWER SALAD. Quantity for 6 Persons. 1 large cauliflower 2 qts. of water 1 tbsp. of salt 4 tbsps. of vinegar 1 pinch of pepper 1 pinch of salt 4 tbsps. of oil Preparation: The cauliflower is broken up into roses, boiled until tender but not too soft, in boiling salt water, drained and mixed with oil, vinegar, pepper and salt. No. 20—CAULIFLOWER WITH COOKED MAYONNAISE. Preparation and ingredients are the same as given under No. 19. Instead of the other dressing use cooked mayonnaise dressing. See No. 16. No. 21—CARROT SALAD. Quantity for 6 Persons. 2 lbs. of small, young carrots 2 qts. of water ½ tbsp. of salt ¼ cup of vinegar 1 pinch of salt 1 pinch of pepper ¼ cup of fine oil Preparation: The carrots are scraped, cut up into equally large pieces and cooked until tender in salt water, drained and mixed well with oil, vinegar, salt and pepper. No. 22—BEAN SALAD. Quantity for 6 Persons. 2 lbs. of yellow string beans 3 qts. of water 1 tbsp. of salt ¼ cup of oil ¼ cup of vinegar 1 tsp. of grated onion 1 pinch of salt Pepper 1 tbsp. of chopped parsley or chives Preparation: The beans are strung, broken into pieces, boiled until tender in salt water, drained, and while still warm, mixed with oil, vinegar, salt, pepper, onion and parsley. It must not be too dry. No. 23—ROOT CELERY OR CELERIAC SALAD. Quantity for 6 Persons. 2 large celery roots 3 qts. of water 1 tbsp. of salt 5 tbsps. of oil 6 tbsps. of vinegar 1 pinch of salt Pepper ¼ pt. of cold bouillon Preparation: The celery is washed well, cooked until tender in 3 qts. of water, peeled, sliced and while still lukewarm, mixed with vinegar, oil, salt, pepper, bouillon, then covered and left standing for 1 hour before serving. ½ cup of sugar may be mixed with it. No. 24—ROOT CELERY SALAD MIXED WITH POTATO SALAD WITH MAYONNAISE DRESSING. Quantity for 6 Persons. 1½ lbs. of potatoes 1 celery root 4 yolks of eggs 1 cup of cream ½ tsp. of mustard ¼ tsp. of pepper Salt to taste 1 tsp. of sugar ½ cup of vinegar Preparation: The potatoes and celery are cleaned, cooked until tender, peeled and sliced thin. Yolks of eggs, cream, vinegar, mustard, pepper, salt and sugar are mixed well and cooked in double boiler until thick, stirring constantly. This dressing is mixed with warm potatoes and celery. No. 25—CELERY SALAD WITH MAYONNAISE DRESSING.