BEAN SALAD

3 cups navy beans baked or boiled
1 medium onion
2 tblsp. pickle relish or 1-large pickle
3 hard boiled eggs
2 tblsp. vinegar
2/3 cup boiled salad dressing
1-1/2 tsp. salt

Chop the onion fine, the boiled eggs, add the relish, or the pickle,
chopped and the beans. Mix well together and add salt and salad
dressing. Chill and serve. Green string beans, cut in 1-inch pieces may
be used for this salad.

DANDELION SALAD

Young dandelion greens
4 thick slices bacon
1/2 cup cream
2 tblsp. butter
2 eggs
1 tsp. salt
1 tblsp. sugar
4 tblsp. vinegar
1/2 tsp. paprika
black pepper

Wash dandelions and pick over carefully. Roll in cloth and pat dry. Put
into a salad bowl and set in warm place. Cut bacon in small cubes, fry
quickly and pour over dandelions. Put butter and cream into a skillet
and melt over low heat. Beat eggs, add salt, pepper, sugar and vinegar,
then mix with the slightly warm cream mixture. Cook over high heat until
dressing is quite thick. Pour, very hot, over the dandelions, stir well
and serve.

PENNSYLVANIA COLE SLAW

1 head young cabbage
1/2 cup cream
1 teaspoon salt
1/2 cup sugar
1/2 cup vinegar

Beat cream, sugar, vinegar and salt together thoroughly until the
dressing is like whipped cream. Discard outer leaves of cabbage. Shred
the rest finely and combine with dressing just before it is ready to
serve. Serves six. As variation: Add shredded green and red peppers.

DEVILED EGGS

6 hard-boiled eggs
1/2 tsp. prepared mustard
2 tsp. soft butter
salt, pepper, paprika

Remove shells and cut eggs in half. Mash the yolks to a smooth paste,
adding the mustard, butter, salt and pepper. When well mixed press into
the cup-shaped egg whites, round the tops and sprinkle with paprika. For
a special treat, add 2 tblsp. finely chopped ham or a small can of
deviled ham to the egg yolk mixture.

HOT DUTCH POTATO SALAD

4 slices bacon
1/2 cup chopped onion
1/2 cup chopped green pepper
1/4 cup vinegar
1 teaspoon salt
3 hard boiled eggs
1/8 teaspoon pepper
1 teaspoon sugar
1 egg
1 qt. hot, cubed, cooked potatoes
1/4 cup grated raw carrot

Dice bacon and pan fry. Add chopped onion and green pepper. Cook 3
minutes. Add vinegar, salt, pepper, sugar and beaten egg. Cook slightly.
Add cubed potatoes, grated carrot and diced hard-cooked eggs. Blend and
serve hot.

HOT SLAW

Shred cabbage finel