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sugar are mixed well and cooked in the double boiler until thick, stirring constantly. Let it get cold and pour over the whole tomatoes. The tomatoes may be garnished with green lettuce as under No. 15.
No. 17—ASPARAGUS SALAD.
Quantity for 6 Persons.
- 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.
