Quantity for 6 Persons. 2 large celery roots ½ portion of mayonnaise dressing Preparation: The celery is prepared according to No. 23. One-half of the portion of mayonnaise dressing is made according to No. 24 and mixed with the celery. No. 26—BEAN SALAD. Quantity for 6 Persons. 2 lbs. of green or yellow beans 3 qts. of water 2 tbsps. of salt ¼ cup of fine oil ¼ cup of vinegar ½ cup of bouillon 1 tbsp. of finely chopped parsley ¼ tsp. of finely chopped onion Salt to taste Pepper Preparation: The beans are strung, broken into 3 pieces, cooked until tender in boiling water, drained and mixed with oil, vinegar, bouillon, parsley, onion, salt and pepper. This salad must be prepared a few hours before serving and should be kept covered until served. No. 27—MIXED SALAD. Quantity for 6 Persons. ½ lb. of asparagus 1 small head of cauliflower ½ small celery root ¼ lb. of green beans ¼ lb. of yellow beans 5 potatoes 6 young carrots Salt water ¼ cup of fine oil ¼ cup of vinegar Salt to taste Pepper ½ tsp. grated onion 1 tbsp. of finely chopped summer savory 1 head lettuce Preparation: The vegetables are cleaned, cut up and each separately cooked until tender in salt water and drained. The potatoes are boiled until tender, peeled and cut. When the vegetables and potatoes are cold, mix with oil, vinegar, salt, pepper, onion, summer savory and parsley, being careful not to break the pieces. No. 28—FINE MIXED VEGETABLE SALAD. Quantity for 6 Persons. 1 portion of mayonnaise dressing 6 young carrots ½ cup of minced truffles and olives ¼ lb. smoked salmon 6 sardines ½ lb. asparagus ½ small celery root 6 young carrots 4 boiled potatoes 1 small head of cauliflower broken into small roses ¼ lb. green beans ¼ lb. yellow beans 1 head of green lettuce For Mayonnaise Dressing. 4 yolks of eggs 1 cup of cream Juice of 1 lemon 1 pinch of white pepper Salt to taste 4 tbsps. of fine oil ½ tsp. mustard Preparation: All the vegetables are cut into small pieces and boiled separately in salt water until tender, but not too soft. The water is drained off and the vegetables mixed with the potatoes, truffles, salmon, sardines and olives, which have also been cut into pieces. The mayonnaise dressing is made by stirring the 4 yolks of eggs into cream; add lemon juice, mustard, pepper and salt and cook in double boiler until thick, stirring constantly. After it has cooled off, stir in the oil. The salad is mixed carefully with one-half of this dressing. The head lettuce leaves are picked off and placed into the salad dish, the salad piled up in the center of it and the rest of the dressing poured over. You may garnish it with olives. This is a very fine salad. No. 29—MIXED SALAD WITH MEAT. Quantity for 6 Persons.