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.