INGREDIENTS.

3 cups of cold boiled potatoes, cut in cubes.
1 cup of pecan nuts, broken in pieces.
5 tablespoonfuls of oil.
1 tablespoonful of salt.
1/2 a teaspoonful of onion juice.
A dash of cayenne.
2 or 3 tablespoonfuls of vinegar.
Watercress.

_Method._--Mix the potatoes and nuts, add the oil and mix again; add the
other seasonings, and, when well mixed, set aside in a cool place an
hour or more. Remove the coarse stalks from two bunches of watercress
that have been well washed and dried. Season with French dressing and
arrange in a wreath about the edge of the salad.

[Illustration: Potato Balls, Pecan Meats, and Cress Salad.]

[Illustration: Potato-and-Nasturtium Salad.

(See page 34)]

=Potato Salad.=

(CARRIE M. DEARBORN.)

INGREDIENTS.

12 cold boiled potatoes.
4 cooked eggs.
2 small Bermuda onions.
Chopped parsley.
1 saltspoonful of white pepper.
2 teaspoonfuls of salt.
6 tablespoonfuls, each, of oil and vinegar.
1/2 a teaspoonful of powdered sugar.

_Method._--Cut the potatoes into dice and chop the eggs fine. Chop the
onions, or slice them very thin. Sprinkle the potatoes, eggs and onions
with the salt and pepper, and mix thoroughly. Pour the oil gradually
over the mixture, stirring and tossing continually; lastly, mix with the
other ingredients the vinegar, in which the sugar has been dissolved.
Sprinkle chopped parsley over the top.

=Potato Salad.=

INGREDIENTS.

1 quart of cubes of cold boiled potatoes.
1-1/2 teaspoonfuls of salt.
1/4 a teaspoonful of paprica.
3 tablespoonfuls of vinegar.
4 tablespoonfuls of oil.
Capers, beets, whites and yolks of eggs, and lettuce.

_Method._--To the potato cubes add the salt, pepper and oil, and mix
thoroughly; add the vinegar and mix again. Pile the cubes in a mound in
the salad-bowl. Mark out the surface of the mound into quarters with
capers; fill in two opposite sections with chopped beet; use chopped
whites of eggs in a third, and sifted yolks of eggs in the fourth
section. Finish with a border of parsley.

=Potato-and-Nasturtium Salad.=

(E. J. MCKENZIE.)

INGREDIENTS.

1 quart of potatoes, cut in cubes.
1/2 a cup of chopped gherkins.
1 cup of tender nasturtium shoots, cut