g.

890. +Potato Salad without Oil.+-- Wash and boil the potatoes; when
done drain off the water, pare off the skins and cut potatoes into
slices; take for a soupplateful of sliced potatoes 2 finely cut
onions and 1/4 pound fat salt pork cut into small dice and fried a
light brown; put potatoes, onions and pork into a deep bowl and
season with pepper and salt; mix 1/2 cup vinegar with 1/2 cup boiling
water and pour it over the potatoes; shake this well together and
pour it into a salad dish; let it stand 1 hour or more before
serving.

891. +Potato Salad without Onions.+-- Wash the potatoes in several
cold waters and boil them with the skins on; when done remove the
skins and cut potatoes into slices; season them with salt and
pepper, pour over an equal quantity of boiling water and vinegar and
let them stand till cold; then add some sweet oil; mix it well and
serve.

892. +Fine Potato Salad.+-- Boil 10 medium sized potatoes with their
skins on; when done remove the skins and set the potatoes aside to
cool; stir the yolks of 2 eggs to a cream and slowly add 1/2 cup salad
oil, 1 teaspoonful salt, 1/2 teaspoonful pepper, 1/2 cup white vinegar
and 2 white onions chopped very fine; cut the potatoes into fine
slices; put a layer of potatoes into a salad dish and pour over some
of the sauce; then put in another layer of potatoes and sauce;
continue in this way until all is used; then pour over 1/2 cup boiling
water, cover and let it stand for 2 hours and then serve. The dish
may be garnished with cresses or young lettuce leaves; or lettuce
leaves and boiled beets cut into fancy shapes.

893. +Salad Endive.+-- Take only young and fresh endive; remove the
outer leaves, cut the endive into 1 inch pieces and wash and drain
it; then dress it with oil, vinegar, pepper and salt, or with
mayonaise.

894. +Beet and Cabbage Salad.+-- Cut the white leaves of a savoy
cabbage into shreds; remove the skins from 4 boiled beets and cut
them into fine slices; chop a medium sized onion very fine; put the
cabbage and beets in alternate layers into a salad dish, sprinkle
between the onions, some pepper and salt, pour over 1/2 pint vinegar,
cover and let it stand 1 hour; then drain off the vinegar and add 4
tablespoonfuls sweet oil; mix it well with 2 salad forks, put in a
salad dish and serve.

895. +Vegetable Salad.+-- Cut with a tin tube some carrots and white
turnips into small pieces and boil them separately in salted water;
when d