1 head lettuce 1 cup of prepared endive lettuce ½ cup of wax beans, cut in pieces ½ cup of green cut beans ½ cup of sliced radishes ¼ cup of very small pearl onions ½ small cauliflower, cut into roses 1 apple, cut into pieces 2 sour pickles, cut into pieces ½ lb. boiled potatoes, cut into pieces 2 cups of meat, cut into pieces Salt to taste 1 pinch of pepper ¼ cup of fine oil ½ cup of vinegar ¼ tsp. of mustard Preparation: The vegetables are all prepared according to No. 28. The meat may be beef, veal or poultry, which has been cooked or fried and is cut up like the vegetables, then mixed with these and vinegar, oil, pepper, salt and arranged on the leaves of the head lettuce. Remarks: This salad may be served with mayonnaise dressing as No. 28. No. 30—CHAMPIGNON SALAD. Quantity for 6 Persons. 2 lb. can of champignons or 2 lbs. of fresh ones 5 potatoes 1 lb. of boiled sweetbreads 1 cup sour cream Juice of 1 lemon ½ tsp. of chopped parsley Salt to taste 1 pinch of pepper 10 olives ¼ cup of fine oil Preparation: The larger champignons are cut into pieces, the smaller ones left whole. The potatoes are boiled until tender, peeled and cut into small dice. The sweetbreads are boiled in salt water, skinned and minced. All this is mixed with the sour cream, oil, lemon juice, salt and. pepper and arranged on the head lettuce leaves, strewn with parsley and garnished with olives. No. 31—TRUFFLE SALAD. Quantity for 6 Persons. ¼ lb. of truffles 1 lb. of salad potatoes 3 hard-boiled eggs ¼ cup of fine oil ½ cup of bouillon Salt to taste 1 pinch of pepper 3 tbsps. of fine white wine ¼ cup of vinegar Preparation: Preserved truffles are scraped and sliced fine, fresh ones are brushed well in much water, then put into a small pot with the bouillon and 2 tablespoonfuls of oil and cooked until tender, taken out of the bouillon, peeled and sliced. Into the water or bouillon in which the truffles had been cooked, put the rest of the oil, vinegar, salt and pepper to cook and pour it on the sliced potatoes. Add the sliced truffles and the chopped hard-boiled eggs and the white wine. Mix it all carefully, cover the dish and set aside for 3 hours before serving. Remarks: If you take canned truffles cook the bouillon with the truffle liquor and peelings for 15 minutes, strain it and mix it with the other ingredients. No. 32—COLD SLAW. Quantity for 6 Persons. 1 small head of red or white cabbage 2 qts. boiling water ¼ cup of vinegar 2 yolks of eggs Salt to taste 1 pinch of pepper 3 tbsps. of oil 1 cup of sour or sweet cream Preparation: Pick off the bad leaves and slice or cut the cabbage very thin, scald it 5 minutes and drain the water off through a colander. Mix it well with vinegar, cream, yolks of eggs, pepper, salt and oil. No. 33—BEEF SALAD. Quantity for 6 Persons. For preparation and ingredients for this salad look to No. 24, Chapter 2, Beef salad.