Japanese Salad

Cut some celery, apples and truffles into fine shreds and mix with
chrysanthemum flowers; season with salt and pepper. Put in a salad
bowl and cover with a mayonnaise dressing. Garnish with chopped
hard-boiled eggs and olives.

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Bavarian Cabbage Salad

Chop a cabbage with 1 large onion and 2 stalks of celery and 2
peppers; season well with salt and sprinkle with pepper. Heat some
vinegar; add a teaspoonful of prepared mustard. Then beat the yolks of
2 eggs with a tablespoonful of sugar; add the hot vinegar slowly to
the beaten eggs and mix with the cabbage. Serve cold.

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Berlin Herring Salad

Soak the herring over night; remove the milch and mash fine. Cut off
the head, skin and bone; chop the herring; add chopped apples,
pickles, potatoes, olives and capers. Put in the salad bowl; then add
the yolk of a hard-boiled egg to the mashed milch, mustard, 1
teaspoonful of sugar mixed with 1/4 cup of vinegar and a little
lemon-juice, salt and pepper. Pour the sauce over the salad and
garnish with olives and sliced lemon.

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Belgian Potato Salad

Slice cold boiled potatoes very thin and mix with chopped celery and
onion; season with salt and pepper. Then mix the yolks of 2
hard-boiled eggs with 1 tablespoonful of olive-oil. Add to the salad
with 2 tablespoonfuls of vinegar. Sprinkle with chopped parsley
and serve.

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Norwegian Salad

Cut some pickled herring into pieces and mix with flaked lax, 2 peeled
apples and 2 boiled potatoes. Cut into dice pieces; add some chopped
shallots and gherkins; sprinkle with finely minced tarragon and
chervil, salt and pepper. Cover with a plain salad dressing.

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