g. German potatoes, which are
waxy rather than mealy, may be procured in large cities especially for
salads. Peel the potatoes and cut them while hot into slices or cubes;
pour over them as much beef broth as they will readily absorb and
sprinkle with the salt and pepper, the oil and onion; mix lightly and
set aside for some hours. Then add the whites of the eggs chopped fine,
the yolks passed through a sieve, and mix with the rest of the oil,
stirred with the vinegar into the mustard and sugar. After disposing in
the dish, sprinkle with the parsley. If mushrooms be at hand, simmer ten
or fifteen minutes in broth, break in pieces, and add to the salad with
the egg.

SALADS, LARGELY VEGETABLE, SERVED WITH MAYONNAISE, CREAM OR BOILED
DRESSING.

=Cauliflower Salad.=

Soak the cauliflower in salted water an hour; cook in boiling salted
water until tender; drain and chill, then sprinkle with French dressing
and set aside for half an hour. Sever the flowerets partly from the
stalk, but so as not to change their relative positions, and place on a
serving-dish; put heart leaves of lettuce between the flowerets and
about the base of the vegetable; pour a cup of mayonnaise dressing over
the whole, and sprinkle with pimentos or fine-chopped parsley. In
serving, separate the flowerets with a sharp knife.

=Tomatoes Stuffed with Nuts and Celery.=

Peel the tomatoes; cut out a circular piece at the stem end of each and
scoop out the flesh so as to form cups. Chill thoroughly, then fill with
English walnut or pecan meats, broken into pieces, and celery, cut into
small pieces and mixed with mayonnaise. Serve on lettuce leaves.

=Stuffed-Tomato Salad.=

INGREDIENTS.

6 smooth, small-sized tomatoes.
6 tablespoonfuls of chicken, veal or tongue, cut fine.
6 tablespoonfuls of peas.
3 olives, chopped fine.
3 gherkins, chopped fine.
2 tablespoonfuls of capers.
Salt and pepper.
Mayonnaise dressing.

_Method._--Remove a round piece from the stem end of the tomatoes and
scoop out the seeds and centre. Chill thoroughly. When ready to serve,
mix together the solid part removed from the tomatoes, cut fine, and the
other ingredients; season to taste with salt and pepper, adding also
mayonnaise to hold the mixture together. With this fill the tomatoes,
put them in nests of lettuce or cress, and force a star of mayonnaise on
the top of each tomat