Potato Salad

4 cold boiled potatoes 1 small cucumber 1 stalk celery 1 bunch parsley 1/2 teaspoon chopped parsley

2 hard cooked eggs 2 cold boiled beets French Dressing Mayonnaise dressing

Dice potatoes, cucumbers, and celery; marinate with French dressing, and chill. When ready to serve arrange on a chop plate in a mound, surround with a border of parsley, and garnish top with chopped parsley, chopped whites of eggs, riced yolks of eggs, finely chopped beets, and mayonnaise.

Half a can of chopped olives or pimolas makes an attractive addition to the salad.

A simpler potato salad may be made by seasoning the potatoes with the juice of one small onion, and dressing with the hot cooked salad dressing. Chill and serve on lettuce leaves. Serves 12 to 16.

Mexican Salad

1 cucumber

2 tomatoes

1 stalk celery 1 Mango pepper

1 bunch parsley

1 onion

2 recipes French dressing

Slice, chill, and drain cucumber; slice tomatoes in quarters, chill, and drain. Slice celery in one-eighth inch pieces; chop Mango pepper, parsley, and onion fine. Chill very thoroughly, dress with French dressing, and serve from salad bowl.

Mayonnaise or cream salad dressing may be used if desired. Serves 10 to 12.

Egg Salad

1/2 dozen hard cooked eggs 1 head lettuce

3/4 cup Mayonnaise or cream dressing

Wash and crisp the lettuce, cool eggs in cold water, slice whites in rings, and put the yolks through a potato ricer. Arrange lettuce leaves on plates for individual serving, lay rings of white on lettuce leaf, and fill each ring with yolks of egg. Put remaining yolk in center of plate, and dress all with salad dressing. Serves 8 to 10.

Stuffed Eggs

12 hard cooked eggs 2 teaspoons salt 2 tablespoons vinegar 1 teaspoon mustard

Cayenne 2 tablspoons olive oil Lettuce leaves

Cut the eggs in halves lengthwise or across; remove the yolks, mash fine; add the seasonings to yolk; mix well; refill the whites; serve on lettuce leaves with dressing, if desired add 1/4 pound ham, finely chopped, to the yolks. Serves 12.

Cheese and Pimento Salad

1 cake cream cheese 1 cup mock mayonnaise salad dressing

2 pimentoes finely chopped 1 head lettuce

Cream the cheese until soft and then fold into it 1 cup of thick salad dressing. Add 2 pimentoes, chopped very fine, and serve on crisp leaves of lettuce. Serves 8 to 10.

Chicken Salad

1 cold cooked chicken

(2 cups) 1 bunch celery(2 cups) 1 cup small tender peas, cooked

1 head lettuce 1/2 cup French dressing 1 cup mayonnaise dressing

Carefully remove all skin, bone, and gristle from the meat of the chicken, and cut all the meat in fine even dice.

Wash and clean the celery, dry it, and slice it in small pieces. Have an equal quantity of chicken and celery.

Drain peas when cooked and chill thoroughly.

Combine diced chicken, celery, and peas, and marinate with French dressing. Set where it can become well-chilled, and let stand 1 hour or until ready to serve. Then add mayonnaise dressing, and arrange on lettuce leaves, which have been cleaned, and crisped. (One pair sweetbreads cooked and diced, or 1/2 can mushrooms may be substituted for the peas. One-fourth can of chopped pimolas or pickles also make an attractive addition to the salad.)

Mock Mayonnaise salad dressing may be thinned with whipped cream and substituted for French and Mayonnaise dressings. Serves 20 to 24.