Boil eight potatoes in their skins and do not peel them until they are cold. Rub the inside of your salad-bowl with a clove of garlic (if you dislike the flavor of garlic you may omit this). Slice or chop the potatoes into the bowl and add to them an onion which you have minced fine and scalded for five minutes in boiling water. Season the vegetables with pepper and salt and pour upon them five tablespoonfuls of oil and two of vinegar. Toss and turn them in this and let them stand in it an hour before serving. Some people relish the addition of a couple of cold boiled beets, sliced.

An attractive fashion of arranging this dish is to heap the potatoes in the middle of the bowl and arrange a border of the beets about them.

Asparagus Salad

Boil and drain fine asparagus and let it get very cold. Serve it as a separate course and pass with it a bowl or pitcher of French or mayonnaise dressing. Most people prefer the former.

Cauliflower Salad

Prepare and serve like asparagus salad, dividing the cauliflower into clusters before sending it to table.

Cabbage Salad

Shred a firm white head of cabbage fine with a sharp knife and set it on ice. Heat in separate vessels a cupful of sweet milk and half a cupful of vinegar. When the vinegar is scalding-hot stir into it a tablespoonful of butter and one of white sugar, with a teaspoonful of celery essence, a saltspoonful of pepper, and twice as much salt. Boil up sharply and stir in the cabbage. Let it get smoking-hot, but not boil.

Now give your attention to the hot milk. Pour it upon two well-beaten eggs and cook until they begin to thicken well. Turn the hot cabbage into a bowl, pour the custard upon it and stir it rapidly with a silver fork until all the ingredients are well mixed. Set away in a closely covered vessel where it will cool suddenly. When cold keep it on ice until needed.