lemon juice well together; add well-beaten egg yolk and add mixture to
the fat; add vinegar slowly (drop by drop); beat thoroughly. This will
keep in a cool place for a long time. If it becomes hard, warm slightly
and beat to proper consistency.
CHEESE-PICKLE FILLING
1 c grated cheese, 4 tbp chopped sweet pickle and enough mayonnaise
dressing to moisten.
APPETIZERS
1 can sardines, ½ tsp lemon juice. ½ tsp grated onion, lettuce. Remove
bones from sardines; add lemon juice and onion; mash well; spread
between thin slices buttered bread; cut in fancy shapes or roll up with
a sprig of watercress and tie with narrow ribbon to match color scheme.
BAKED BEAN SANDWICHES
Mash 1 c baked beans with 2 tbp chopped sweet pickle and spread between
brownbread or graham bread.
ITALIAN SANDWICHES
½ lb dried beef, ¼ lb cream cheese, 1 pt tomatoes.
Put beef and cheese through food chopper; add tomatoes, which have been
sieved; cook until thick. Use when cold between thin slices of white
bread.
FIG DAINTIES
1 c figs, ½ c chopped nuts, 1 tsp lemon juice, grated rind of ¼
lemon and ⅓ orange, pinch of salt.
Mix in order given; spread between thin slices of buttered bread and
cut into finger lengths. Steamed apricots may be used instead of figs.
SWEET SANDWICHES
½ c walnuts, ½ c dates, ½ c figs, 1 tsp lemon juice.
Put walnuts, dates and figs through food chopper; mix in lemon juice,
orange juice or cream to moisten; spread between thin slices of white
bread and cut in fancy shapes.
LENOX SANDWICHES
15 thin slices of bacon, 1 good-sized green pepper, 2 tbp
Worcestershire sauce, 1 tbp mayonnaise, 1 tsp vinegar, dash of
pepper.
Chop pepper; mix with mayonnaise and vinegar and season; spread on
thin slices of bread with bacon and crisp pieces of lettuce; cut in
triangles.
SOUTHERN SANDWICHES
Place lettuce leaf on bread; 2 slices of tomatoes; on top of tomatoes 3
strips of fresh cooked bacon; season with mayonnaise dressing; cut in
triangles or squares with sharp knife.
CHEESE MARMALADE
Have bread cut thin; spread with cream cheese; over this spread a layer
of marmalade and cover with another slice of buttered bread; press
slices firmly together and toast sandwiches immediately before serving;
cut these any desired shape; serve tucked in folds of a napkin to keep
them hot.
HONEY NUT SANDWICHES
Mix chopped pecan meats, almonds, or other nuts with just enough honey
to act as a binder; use as filling for sandwiches.
HONEY-CREAM CHEESE
Mix honey with cream cheese; use as filling for bread or baking powder
biscuit sandwiches. Chopped nuts may be added to honey and cheese if
desired.
CHICKEN SALAD FILLING
1 c cold cooked chicken, cut in small pieces and ½ c finely chopped
celery; season with salt and pepper; moisten with mayonnaise dressing.
CLUB SANDWICH
Toast one side of bread; butter untoasted side; place crisp lettuce
leaf on bread; then some mayonnaise dressing, a layer of sliced
chicken, sliced tomatoes, slice of crisp bacon or cold ham; season with
salt and pepper. Cover with top piece of bread toasted on one side.
LETTUCE SANDWICH
Lay crisp lettuce or shredded lettuce or cress on bread; season with
mayonnaise dressing, salt and pepper. All vegetable sandwiches can be
made in this way.
NUT RAISIN FILLING
1 c chopped raisins, ¼ c chopped nuts; mix and moisten with mayonnaise
dressing.
MARLBOROUGH CANAPES
Cut stale bread in ¼″ slices; shape with a round cutter; toast on
one side; spread untoasted side with butter mixed and seasoned with
anchovy; cover each with thin slice of tomato; spread tomato with
mayonnaise dressing; sprinkle with yolk of hard-boiled egg, mashed
fine, and white of hard-boiled egg finely chopped; garnish around edge
with a ring cut from green pepper; in center place a piece of stuffed
olive and a sprig of parsley.
DEVILED CHEESE CRACKERS
1½ c diced mild cheese, 1 tsp dry mustard, 2 tsp Worcestershire
sauce, 1 tbp butter, 1 tbp vinegar, ¼ tsp salt, ⅛ tsp cayenne.
Beat cheese with seasonings and flavorings until creamy; spread on
toasted crackers; serve as an accompaniment to salads. This will spread
about 50 crackers.
BUTTER CRISP CHEESE
6 slices mild cheese, ½ c butter.
Place a slice of cheese between slices of bread; melt butter in heavy
frying pan and fry both sides of sandwiches until bread is brown and
cheese is melted. These are very rich.
FRUIT SANDWICH
On each slice of bread fit a leaf of lettuce; spread with mayonnaise
and add small sections of canned apricots, pineapple and pears; top
with another slice of bread and decorate with slices of apricots and
halves of maraschino cherries.
PINEAPPLE-PECAN CANAPES
On a round of bread arrange slender sections of a slice of canned
pineapple; between each spoke of the wheel thus formed place a pecan;
roll a ball of cream cheese in finely chopped nuts and place in center
of wheel.
OLIVE SALAD SANDWICHES
2 pkg cream cheese, green salad leaves, 12 stuffed olives, 1 tsp
salt, ½ tsp pepper, 2 tsp lemon juice, 1 tbp of cream, 12 slices
buttered bread.
Use any fresh green salad leaves; watercress is especially nice; let
them stand in slightly salted water for 1 hr before using; then dry;
chop olives and add them with the salt, pepper, lemon juice and cream
to cheese and beat until light; spread bread thickly with mixture; add
green salad leaves; cover with slices of buttered bread; cut into any
desired shape; garnish with additional stuffed olives.
CREAM TART LAYERS
2 cream cheese, 6 slices Boston brown bread, 6 slices white
bread, ⅓ c grapelade.
Mix 2 pkg cream cheese until thoroughly soft; mix in ⅓ c grapelade;
spread mixture generously on thin slices of Boston brown bread; use
thin slices of buttered white bread for other half of sandwich.
TOASTED CHEESE
Slice raisin bread ½″ thick; spread thinly with butter; place slice of
mild cheese sprinkled with salt between 2 slices; toast under hot flame
to golden brown; serve with tart jelly.
EGG-GREEN PEPPER
6 hard-boiled eggs, chopped fine, 1 medium-sized green pepper, chopped
fine, 2 tbp melted butter; enough salad dressing or mustard dressing to
make mixture moist.
RAISIN-NUT SANDWICHES
1 c seeded raisins, 1 tbp orange juice, ½ c nut meats, 1 tsp
grated orange rind.
Chop raisins and nuts; mix to a paste with orange rind and juice;
spread between sliced buttered graham bread.
BROWN BREAD AND CHEESE
Brown bread spread with cream cheese paste and sprinkled with nuts
makes a dainty sandwich.
CELERY-ROQUEFORT CHEESE
Wash, scrape and cut celery stalks in small pieces; mix tbp butter
until creamy; add 2 tbp Roquefort cheese; season highly with salt and
paprika; spread mixture on inside of celery stalks and serve on small
pieces of toast as wide as celery stalks or on crisp lettuce for a
salad.
CREAM CHEESE AND JELLY
1 pkg cream cheese, 3 tbp tart jelly, ¼ tsp salt.
If jelly is very stiff beat it with a fork to soften and add to ½ of
cream cheese (cottage cheese can be used instead of cream cheese); add
salt and beat mixture until light; spread thickly between slices of
buttered bread, cut into fancy shapes; garnish with tiny balls of cream
cheese and cubes of jelly.
LOBSTER CANAPES
Chop lobster meat fine; add equal quantity of yolks of hard-boiled eggs
mashed fine; moisten with melted butter and cream, using equal parts;
season with salt, cayenne and dry mustard; spread on toasted circular
slices of bread; garnish with rings cut from whites of hard-boiled
eggs, yolks of hard-boiled eggs and lobster coral. These can be served
as a salad, also on a crisp lettuce leaf.
HOMINY JELLY SANDWICHES
Put ½ lb hominy in pan, pour over 1 qt boiling water; cover and leave
it all night; during which time the hominy will have absorbed all the
water; put in another qt of water and pinch of salt; stir over fire
until nearly boiling; withdraw pan to side; simmer for ½ hr, stirring
occasionally; add ¼ tbp (or a little less) sugar; mix well; turn into
round small baking powder tins; place where it will cool; then put in
ice box. It will be a firm jelly when cold; when ready to use turn out
of mold; cut in slices carefully; spread with soft jelly; put 2 halves
together; cut in 2 pieces, or quarters; garnish the platter with a few
sprigs of parsley or watercress, either lightly grease moulds before
putting in hominy or dip in cold water.
PERFECTION SANDWICHES
Use whole wheat bread; prepare filling from equal quantities of chopped
stuffed olives, finely minced celery and chopped pecan meats; for each
cup of combined ingredients allow 1 chopped hard-boiled egg; season
very lightly with a little salt; moisten with a mayonnaise dressing;
place between thinly buttered bread slices; cut into triangles.
FOR DELICIOUS SANDWICHES
Chop together ½ small bottle stuffed olives, ½ c walnut meats, 1 c
raisins, ½ sweet pepper; moisten with salad dressing.
SARDINE SANDWICHES
Sardines mashed to a paste in their own oil will make a good sandwich.
SHRIMP SANDWICHES
½ pt fresh or canned shrimps, carefully removed from shell and cleaned;
few drops tarragon vinegar, 4 rounds brown bread (or more), 2 oz
butter, pepper, salt if necessary; butter and rounds of brown bread
lightly, using remainder to lb with shrimp; spread on ½ brown bread
rounds; put other rounds on top; trim edges; cut each sandwich in
quarters.
PEANUT BUTTER SANDWICHES
Sandwiches made with peanut butter mixed with hot milk are delicious.
SALADS
Salads can be served as a side dish or as the main dish of a luncheon
or afternoon tea. They are made of meat, fish, vegetables or fruits
and served with a dressing. The greens used in salads should be washed
well and served crisp and cold; vegetables should be washed well and
placed in ice cold water until they are crisp; then wiped. Dressing
should never be added to greens until just before serving, as they wilt
quickly. Left-over meat and vegetables can be made up into a variety of
pretty salads. Vegetables should be marinated separately and arranged
on lettuce leaf or in salad bowl just before sending to table.
=Marinate= means to mix ingredients in French dressing until every
portion of them is well coated.
A CHAPON
Remove a small piece from end of crust of bread and rub over with a
clove of garlic, first dipped in salt and placed in bottom of salad
bowl before putting in salad; this gives an agreeable flavor to the
salad.
Lemon should be used as a garnish with fish salads, such as lobster,
crab meat and tuna fish; a few minutes in ice cold water will make gay
rosettes from 2″ sticks of celery fringed at one end; will convert
radishes sliced in thin parallel rows and again sliced at right angles
into spiney chrysanthemums, or make radish tulips of those that have
been slit into 6 sections and skin cut back nearly to stem end with a
sharp knife. Celery and lettuce are always ready for serving if they
are cleaned immediately on arrival and kept rolled in a damp cloth or
in waxed paper in refrigerator. Keep a pair of scissors in pantry to
use in cutting up ingredients.
Beets slices cut into fancy shapes, cucumbers scored lengthwise, then
cut into even slices, small green pickles cut into delicate slices,
without detaching, and spread fanshape, thin strips of pimento, rings
of shiny green peppers, little wedges of tomato, whites of hard-boiled
eggs, cut into fancy shapes—all of these help to make pretty salads.
To dry lettuce, pat it with crumpled paper toweling or linen toweling;
it absorbs water quickly and does not bruise leaves. Lettuce for salad
should be well dried and cold.
Juice left-over from using canned fruits for salads can be made up
into dainty desserts by adding gelatine in proportion of 1 tbp to 1 pt
liquid. First soak gelatine in ¼ c cold juice, then add 1¾ c hot juice;
turn into wet mold, chill and use as dessert. They may also be used in
making fruit punch or fruitade.
APRICOT DAISY SALAD
Drain contents of can of apricots; cut with sharp knife each half
apricot into 6 petals; form center with 2 or 3 raisins; serve on
lettuce with French dressing or mayonnaise; garnish with stem of
parsley.
ASPARAGUS SALAD
Drain and rinse stalks of canned or fresh asparagus; cut rings from
bright red or green pepper ⅓″ wide; place 3 or 4 stalks in each ring;
arrange on lettuce leaves; serve with a French dressing to which has
been added ½ tbp tomato catsup.
ALEXANDRIA SALAD
Cut 2 bananas into balls or slices; also make small balls of cream
or cottage cheese and roll in chopped nut meats; place a slice of
pineapple on crisp lettuce leaf; place on it 3 slices or balls of
bananas, and on top of them a ball of cheese; serve with French
dressing or mayonnaise.
AIDA SALAD
Cut bananas in 2 or 4 pieces, lengthwise; place a piece in center of
crisp lettuce leaf; then slice thin, or separate in sections oranges
and place on each side of banana so as to radiate from it; chopped nuts
can be sprinkled over banana; serve with fruit salad dressing.
BANANA-DATE SALAD
½ lb dates, 3 bananas, juice ½ lemon.
Wash dates; dry in oven 3 min; remove seeds; cut lengthwise in
quarters; chill; cut bananas in slices and squeeze over them juice of
lemon to keep them from discoloring; add dates and 4 tbp salad oil; mix
together lightly; serve on romaine or lettuce with mayonnaise or fruit
salad dressing.
BOLIVIA SALAD
To 1½ c cold boiled potatoes diced, add 3 hard-boiled eggs finely
chopped, 1½ tbp finely chopped red peppers and ½ tbp chopped onion,
arrange on nests of lettuce leaves; serve with mayonnaise dressing.
MIXED FRUIT SALAD
½ c shredded pineapple, ½ c chopped nut meats, ½ c orange pulp,
½ c grapefruit pulp, ½ c halved maraschino cherries, 1½ c sliced
bananas.
Mix fruit and nuts; chill; serve with fruit salad dressing.
RED APPLE SALAD
10 cts worth little red cinnamon candies, 4 apples, ¾ c water.
Boil candies in water for 5 min; peel apples; cut in eights; put a
few quarters at a time into boiling syrup—piercing them with a broom
straw; when done remove to waxed paper; cook balance of apples; they
will be a delicate rose color and have a delicious flavor. Chill well
and then serve on crisp lettuce leaves with mayonnaise and a slice of
cream cheese or a ball of cream cheese on each side of quarter of apple.
MACARONI-HAM SALAD
1 pkg macaroni, 1 round tbp salt, ½ c vinegar, 1 c chopped
celery, 1 medium-sized onion chopped fine, ¼ lb cooked ham, ¼ lb
chopped meat nuts.
Boil macaroni in salted water until done; drain; cool; add other
ingredients; mix thoroughly; garnish with stuffed olives or pickled
beets. The nut meats can be omitted if desired. Tongue or chicken can
be substituted in place of ham. Any cold meat can be made up into this
salad.
ASPIC JELLY WITH EGG SALAD
3 c stewed tomato, fresh or canned, 1 onion, 3 stalks celery,
1 bay leaf, 1 clove, ¼ green pepper, 1 tbp sugar, ½ tsp dry
mustard, 1 tsp salt, 2 tbp gelatin, ½ c cold water.
Cook tomato with seasonings; strain over gelatin which has been soaked
in cold water; place half of a boiled egg, cut side down in each of
half a dozen molds; cover with jelly; let cool and serve on crisp
lettuce leaves with mayonnaise. This is a very pretty salad and easy to
make.
FISH SALAD
1 lb boiled fish, 2 tbp oil, 2 tbp vinegar, 1 tsp dry mustard, ½
tsp salt, 1 c chopped celery, lettuce, ¼ c mayonnaise.
Flake fish while hot, if possible; toss up with oil, vinegar, and
seasonings; cool; add celery and mayonnaise; dip a large spoonful onto
leaf of curly lettuce; garnish with strips of pimento and mayonnaise if
desired.
SPINACH SALAD
1 pt boiled spinach, 2 tbp oil, 1 tbp vinegar, ½ tsp dry mustard,
salt, pepper.
Add seasoning to oil and vinegar; mix with spinach; pack lightly in 6
moulds to cool; place a slice of cold ham on young lettuce leaves and
on each slice turn a mould of spinach; garnish with slices of cold
boiled egg. Serve with French or Mayonnaise dressing.
LETTUCE SALAD
Lettuce, like all salad greens, should be served very fresh and crisp.
Separate leaves, wash in cold water; drain; place in clean towel or
cheesecloth bag; put in cool place, preferably on ice, until ready to
serve; outside leaves are not attractive to serve whole; they may be
shredded and used as foundation for more fancy salads. When lettuce is
to be served as “Hearts of Lettuce” salad, select a very solid head;
cut into sections, usually quarters; soak in ice cold water until
chilled; before serving, shake carefully to remove water.
Lettuce should be dressed at the table or immediately before serving,
as it becomes limp and wilted soon after dressing is added. Serve with
Roquefort dressing, Russian dressing, French dressing or mayonnaise
dressing.
PEANUT BUTTER SALAD
Split bananas in half lengthwise; spread each strip with peanut butter;
arrange on crisp lettuce leaves; serve with mayonnaise. Chopped nuts
may be sprinkled over fruit instead of peanut butter if desired.
BUTTERFLY SALAD
1 can sliced pineapples, 1 small bottle stuffed olives, 8 dates,
1 red pepper.
Cut each slice of pineapple in half and turn cut edges out on a crisp
leaf of lettuce; cut olives in slices and place on pineapple for
butterfly spots; place date in center for body; slice red pepper in
thin slices and place one at top of date for feelers; mayonnaise can be
placed at side of dish or in separate little dressing containers.
LOBSTER SALAD
Cut cold boiled lobster into small pieces; marinate with French
dressing; put on lettuce leaves; cover with mayonnaise; garnish with
lobster claws, olives, hard-boiled eggs and capers; celery can be cut
in small pieces and mixed with lobster.
CRAB MEAT SALAD
Mix desired quantity of crab meat with ⅓ as much chopped celery;
sprinkle with salt and pepper; stir mayonnaise in lightly; serve on
lettuce with Tartar dressing; garnish with thin slices of lemon and
sprigs of parsley.
ROYAL SALAD
1 large grapefruit, 2 oranges, 2 pears, 1 green pepper.
Peel grapefruit and oranges cutting as you would an apple, deep enough
to remove white skin underneath; separate into sections, discarding the
membrane; peel pears, if fresh ones are used; cut into same size pieces
as the orange sections; slice green pepper very thin; arrange fruit
alternately in boat-shaped leaves of Romaine (can be laid on lettuce
leaves); decorate with strips of green pepper between sections; serve
with mayonnaise dressing; canned grapefruit or pears may be used.
EGG AND BEET SALAD
4 medium-sized boiled beets, 2 hard-boiled eggs, 1 head of
lettuce.
Dice beets and place in salad bowl lined with lettuce leaves; around
edge put a row of thin slices of hard-boiled eggs; pour over mayonnaise
or boiled dressing.
PEACH AND ORANGE CUP
For 6 persons allow 3 large oranges, 1 c of sliced peaches; cut oranges
in halves, remove pulp, discarding membrane; mix peaches and orange
pulp; add peach syrup and chill thoroughly; scallop edges of orange
halves with scissors; just before time to serve, fill orange cups with
mixed fruit; sprinkle grated cocoanut or nuts over top, and tea-room
mayonnaise dressing; garnish with maraschino cherry.
RUSSIAN VEGETABLE SALAD
Mix 1 c each cold, cooked cubed carrot, potatoes, peas and beans;
marinate with French dressing; arrange on lettuce leaves in 4 sections;
covering each section with mayonnaise dressing; garnish 2 sections
with small pieces of salmon, 1 section with finely chopped whites
hard-boiled eggs; 1 section with grated yolks of eggs; place small
sprig of parsley in lines dividing sections.
INDIA SALAD
Arrange 2 slices of tomato on small lettuce leaves or bed of shredded
lettuce; on 1 slice pile shaved celery; on the other slice finely cut
watercress; garnish with radish or stuffed olives; serve with French
dressing.
CUCUMBER MOLD SALAD
1 cucumber, ½ c vinegar, 1¼ c boiling water, 2 tbp lemon juice,
⅓ c sugar, 2 tbp gelatine, ½ c cold water, 2 tbp chopped green
pepper, green vegetable coloring.
Peel cucumber; chop fine; season with salt and pepper; pour on vinegar
which has been warmed; let this stand for 30 min; drain off liquid; add
to boiling water; add lemon juice and sugar; pour this on gelatine,
which has been soaked a few minutes in cold water; add green coloring;
when cool, strain through cloth onto the chopped cucumber; add chopped
green pepper; place in wet mold to chill; unmold; arrange chicken, cold
meats about it and criss cross in a lattice effect with stripes of
green pepper; serve on a piece of cup lettuce.
TOMATO-JELLY SALAD
2 tbp lemon gelatine, 1⅔ c strained tomato juice, ¼ c vinegar, 1
tsp salt, ⅛ tsp pepper, ⅛ tsp cloves, 1 tsp onion juice, ¼ tsp
paprika.
Heat tomato juice to boiling point; pour over gelatine; stir until
thoroughly dissolved; add vinegar and seasonings; pour into moulds;
serve with mayonnaise on lettuce leaves.
HALIBUT SALAD
Chop fine 1 lb cooked halibut, 1 green pepper chopped fine; season with
few drops of onion juice, 2 tsp lemon juice, ½ tsp paprika, 1 tsp salt;
add ⅓ c thick cream which has been beaten until stiff, and 3 stiffly
beaten egg whites; put into buttered timbale moulds; cook in oven
until firm; when quite cold remove from moulds; arrange on salad dish;
garnish with mayonnaise.
CREAM CHEESE-CURRANT
1 pkg cream cheese, 2 tbp cream or milk, ½ c red currant jam or
jelly.
Stir cream cheese in bowl, gradually adding liquid; beat until mixture
is fluffy; set in ice box for few minutes to chill; place large
spoonful on bed of lettuce leaves which have been dipped in French
dressing; shape it as nests; in the hollow, place a heaping tbp of
currant jam or jelly.
WALDORF SALAD
Mix equal parts of diced apple and celery; fold in boiled or mayonnaise
dressing; serve on lettuce leaves or in red apple shells; garnish with
chopped walnuts.
AMERICAN BEAUTY SALAD
1 c orange skinned, 1 c tart apple peeled, 1 c pineapple, fresh
or canned, 1 c celery, all cut in small pieces.
Mix and place in small moulds; pour over each mould lemon jelly, cooled
but not stiffened, colored with a few drops of beet juice; when firm,
turn out on lettuce leaves; serve with salad dressing.
CHEESE AND APPLE SALAD
Place thick circles of raw apple on lettuce leaf; soften cream or
cottage cheese with cream and pile on to apple; garnish with tart red
jelly and salad dressing.
FRUIT SALAD
Alternate slices of tart apple and pineapple or orange; garnish with
red cherries and use French dressing.
STRING BEAN SALAD
Marinate 2 c cold string beans with French dressing; add 1 tsp finely
chopped onion; place on lettuce leaves; garnish with radish or stuffed
olives, sliced; on top of each individual salad place a radish cut to
represent a tulip.
HAM SALAD
2 c diced cold ham, 1 tbp chopped pickle, 1 tsp chopped onion, 2
hard-cooked eggs, 1 tbp chopped parsley.
Mix ham, onion, parsley, pickle, chopped eggs together; marinate in
French dressing; chill; garnish with lettuce and strips of pickle;
serve with mayonnaise dressing.
COMBINATION SALAD
1 cucumber, 3 tomatoes, 1 green pepper, 1 onion, lettuce.
Peel cucumber; let stand for a while in ice water; slice cucumber,
tomatoes and pepper; shred lettuce; sprinkle with sugar, pepper and
salt; pour mayonnaise over all.
MAYFLOWER SALAD
2 tbp chopped parsley, 2 tbp chopped red pepper, 1 tsp chopped
onion, 2 chopped hard-boiled eggs, 1 tsp salt, ½ tsp pepper, ¼
tsp paprika, 5 tbp salad oil, 2 tbp vinegar.
Mix thoroughly ingredients in order given; serve on crisp lettuce
leaves on individual salad plates; garnish with olives or radish.
INDIVIDUAL EGG SALAD
Boil hard 1 egg for each person to be served; add to French dressing 1
tbp vinegar, 1 tbp chopped parsley, 1 tbp onion juice or grated onion;
when eggs are done remove shells; pour dressing over them while hot;
let chill for about 1 hr; garnish and serve.
GOLDEN SALAD
Place slice of pineapple in nest of shredded lettuce; place a halved
canned peach or apricot, cavity side down in center of pineapple;
radiate orange sections around this; cover with golden dressing.
POTATO SALAD
4 potatoes boiled in skins; remove skins; cut up fine; add 1 c celery
cut fine; ½ tsp salt, 1 tsp grated onion. If not celery use 6 potatoes
and 1 tsp celery seed; chopped parsley or green pepper; green pepper
gives a good flavor and attractive appearance; serve on crisp lettuce
leaves.
PIES, DUMPLINGS, TARTS