GREEN PEPPERS FOR SALAD

Put whole, green sweet pepper in boiling water and cook until tender.  Place on platter and drain.  Make a dressing of vinegar, salt, sugar and oil.  Serve.

PEPPER SALAD

Cut the peppers lengthwise in half, and fill with a mixture of flaked, cold cooked fish and minced celery, mixed with mayonnaise.

POTATO SALAD, No. 1

Boil ten potatoes (small, round ones preferred) in their skins.  When done, peel them while, still hot and slice in thin, round slices.  Spread over the potatoes one onion, sliced fine, and sprinkle generously with salt and pepper, add one tablespoon of mustard seed, one-half tablespoon of celery seed, and one-half tablespoon of sugar.

Beat one egg until light, pour two tablespoons of goose or chicken fat, melted, over the eggs, stir well, add one-half cup of vinegar, pour over the seasoned potatoes:  then add one-quarter cup of hot water and if necessary, add a little more vinegar, salt or pepper.  One or two chopped hard-boiled eggs added improves the salad.  Line a salad bowl with lettuce leaves, pour in the salad and decorate the top with grated hard-boiled eggs.

Melted butter may be used if for a milk meal or heated olive oil for a parve salad in place of the melted fat.

POTATO SALAD, No. 2

Boil one quart of small potatoes, Bermuda potatoes are best.  Do not peel them, just wash and scrub the potatoes thoroughly in cold water.  Put them in a kettle with enough cold water, slightly salted, just to cover them; stand them over a brisk fire with the kettle covered until the water begins to boil; then turn down the heat, lift the cover of the kettle slightly and let the potatoes cook slowly till done.  Drain off the water and stand the potatoes where they will get cold.  But do not put them in a refrigerator.  When quite cold, peel the potatoes and slice them very thin in a salad bowl.  To every two layers of potato slices sprinkle over a very light layer of white onions sliced very thin.  Texas onions are particularly fine for this purpose.

When the salad bowl is well filled pour over the salad a French dressing made of equal parts of oil and vinegar; let the vinegar be part tarragon; use a palatable amount of salt and pepper.  When ready to serve, cover the surface of the salad with a stiff mayonnaise in which a suggestion of cream has been mixed.  Ornament with quarters of hard-boiled eggs, boiled beets cut in fancy slices and a fringe of parsley around the edge of the bowl.

POTATO SALAD, No. 3