ot
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

Put into a bowl two tablespoons of olive oil, one tablespoon of sugar,
one teaspoon of salt, some pepper and one tablespoon of vinegar and mix
all together. Cut into this in slices six hot potatoes. Then cut into
small pieces two small onions, a little garlic, some parsley, six
stuffed olives, three hearts of celery (or the end of it), six radishes,
three slices of red beets and two hard-boiled eggs. Add this to the
gravy in the bowl, mix well, and season to taste. Put all into a glass
dish and pour over this a prepared mayonnaise dressing. Decorate with
parsley, olives (whole), some lettuce and put in the centre some celery
leaves.

SQUASH SALAD (TURKISH STYLE)

Grate off the skin of long squash (the kind that looks like cucumbers),
cut the squash in slices, one-quarter of an inch thick, and fry in olive
oil; prepare a sauce with a little vinegar, one-half teaspoon of
prepared mustard, two tablespoons of olive oil, beat these ingredients
very well; add two shallots or leeks, cut in small pieces, pour sauce
over the squash and serve.

WALDORF SALAD

Mix an equal quantity of sliced celery and apples, and a quarter of a
pound of pecans or English walnuts, chopped fine. Put over a tablespoon
of lemon juice and sufficient mayonnaise dressing to thoroughly cover.
To be absolutely correct, this salad should be served without lettuce;
it can, however, be dished on lettuce leaves.

WATER-LILY SALAD

Boil twenty minutes, one egg for each lily; remove shell and while still
warm cut with silver knife in strips from small end nearly to base; very
carefully lay back the petals on a heart of bleached lettuce; remove
yolks and rub them with spoon of butter, vinegar, a little mustard, salt
and papr