The International Cook Book

Over three thousand recipes from the man who cooked at Delmonico's — French sauces, Italian pastas, Indian curries and American pies, the whole eating world of 1906 in one volume.

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Beetroot and Potato Salad

Boil three medium, red beetroots in two quarts water with a teaspoon salt for an hour and a half, remove, plunge in cold water and pull off skin with the fingers while in water. Lift up, lightly drain, cut in halves, then finely slice and place them in a salad bowl with three medium, peeled boiled potatoes cut in same way as the beets. Season with four tablespoons French dressing, mix well and serve.

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