MARY’S POTATO SALAD

A bowl of cold, boiled, diced or thinly-sliced potatoes, three hard boiled eggs, also diced, and about half the quantity of celery chopped in half-inch pieces, and a little minced onion, just enough to give a suspicion of its presence.  She mixed all together lightly with a silver fork and mixed through some of the following salad dressing, which is fine for anything requiring a cold salad dressing.

MARY’S SALAD DRESSING

One tablespoonful of flour, 1 tablespoonful of mustard, 2 cups of sweet or sour cream, 1 tablespoonful of sugar, 1/2 cup of good sharp vinegar, yolks of four eggs, small teaspoonful of salt.  Omit sugar when using the dressing for potato or chicken salad.  This salad dressing may also be used for lettuce.

“FRUIT” SALAD DRESSING

Three tablespoonfuls of olive oil to 1-1/2 tablespoonfuls of vinegar.  Season with salt and pepper.  Use this quantity for 1 pint of salad.

GRAPE FRUIT SALAD

Cut the pulp from one grape fruit into small pieces, add an equal amount of chopped apples, a few English walnuts chopped coarsely.  Serve on lettuce leaves with fruit salad dressing.  This recipe was given Mary by a friend who knew her liking for olive oil.

Grape fruit is delicious, served cut in halves with the addition to each half; of a couple tablespoonfuls of pineapple juice, a tablespoonful of orange juice or tiny pieces of orange pulp, topped with a marachino cherry.  A small quantity of sugar should have been added.  The sections of grape fruit should each have been cut loose from the white skin inclosing pulp with a small knife or scissors.

A GOOD, INEXPENSIVE SALAD DRESSING

1 tablespoonful flour. 1 tablespoonful butter. 1 tablespoonful mustard. 1/2 tablespoonful sugar. 1 teaspoonful salt. 1 egg. 3/4 cup milk. 3/4 cup vinegar.

Use a double boiler, put in it the first five articles, stir together until smooth; add the well-beaten egg and the milk.  Let cook, stirring hard.  Then add vinegar, and beat all with an egg-beater until the mixture is smooth and creamy.  Let cool before using.

Aunt Sarah frequently used this salad dressing over sliced, cold, hard boiled eggs when other salad materials were not plentiful.  Serve on lettuce leaves.

IMITATION LOBSTER SALAD

A bowl was lined with crisp lettuce leaves, over this was spread a layer of cold boiled potatoes, cut in dice, a little finely minced onion, a layer of chopped celery, another layer of diced potatoes, then a layer of sliced tomatoes and one hard boiled egg, thinly sliced.  Pour a good salad dressing over and serve ice cold.