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German Salad

Take any kind of cold boiled vegetable, such as cabbage, cauliflower, Brussels sprouts, potatoes, sea-kale, or a little of three or four kinds. Cut them into small pieces, and, if the flavour is liked, add chopped onion, or chopped raw apple. Season with pepper and salt, and add two table-spoonfuls of vinegar, and four of oil, to every two pounds of vegetables. Serve in a salad-bowl, and garnish with sliced beetroot and parsley. Time, a quarter of an hour to prepare.