Take six large boiled potatoes, chop fine, chop one large onion and salt to taste, three hard boiled eggs. Make dressing of the yolks of two eggs and a little salt, beat light, add one-half teaspoonful of dry mustard and olive oil and vinegar until it thickens. Serve in baked potato shells. - Mrs. Elizabeth R. Ashurst, Prescott, Ariz.

Potato Salad

Boil as many potatoes as are needed, in their jackets, let cool and peel, then cut in slices or cubes. Dressing: One pint vinegar, one teaspoon mustard, one tablespoon flour ,one tablespoon butter, one tablespoon sugar, salt, pepper, chopped onion, and two eggs. Cook these ingredients together and pour over potatoes. - Mrs. W. A. Mayflower, Flagstaff, Ariz.

Potato Salad

Cook four good sized potatoes with "jackets" on. While potatoes are cooking prepare the dressing. Melt one table-spoonful butter, add two level tablespoonfuls corn starch, add one tablespoonful flour. When blended add one cup warm water and cook well. Mix together one-fourth teaspoonful mustard, one-half teaspoonful salt, one teaspoonful sugar and yolk of one egg, add to cooked mixture with one-fourth cup vinegar. Remove from fire, add two tablespoonfuls olive oil and beat thoroughly. Cover and keep hot. Peel and slice hot potatoes, dust lightly with salt and pepper and sprinkle over each layer as potatoes are cut into dish a few drops of onion juice. Put dressing on each layer, cover dish and set aside for several hours, if possible, before serving. Serve very cold on lettuce leaves, with finely chopped parsley sprinkled over top.

Potato Salad

Six good sized potatoes boiled with their jackets on. Peel and cut into dice, add one-half cupful grated onion, six or eight radishes sliced, one cupful chopped English walnuts. Serve individually, on lettuce leaf with an olive. Dressing: Four eggs thoroughly beaten, one teaspoonful mixed mustard, one tea-spoonful each salt and sugar, one-half teaspoonful black pepper, tiny pinch cayenne pepper, four tablespoonfuls good cider vinegar. Mix and beat well, cooking in double boiler until it thickens a little. Cool. Add one-half cupful whipped cream before serving. - Mrs. R. R. Ringwalt, Omaha, Nebr.

Hot Potato Salad

Boil five or six large potatoes and cut them in thin slices while they are hot. Fry thin slices of bacon and cut in small pieces until there is a half cupful. Pour off the bacon fat from the frying pan. except two tablespoonfuls, and into this hot fat stir a teaspoon of flour in which a quarter teaspoon of mustard, an eighth teaspoon pepper and quarter teaspoon of salt have been mixed. Stir it to a smooth paste, then stir in a half cup of vinegar, let it come to a boil and mix with the hot potatoes. Serve while hot.

Potato Salad

Four cups minced cold boiled potatoes, one-half cup green onions, two hard boiled eggs cut fine. Dressing: Place one cup of vinegar on the fire, add one teaspoonful mustard, one teaspoon salt, one-half cup black pepper, one-half cup celery seed ground. While vinegar is coming to a boil, add three well beaten eggs. Remove and stir until smooth. Set aside until ready to serve. - William Mann, Stanford University. California.

Potato Salad

Cut cold boiled potatoes into neat pieces, slice cucumbers lengthwise, remove seeds and cut into small pieces. Secure all the green things obtainable, such as parsley, celery, chili, olives, onion, etc.. in small quantities and grind in meat grinder.

Squeeze out juice and add to salad with plenty of mayonnaise dressing. - Mrs. C. F. Philbrook, Bisbee, Ariz.

Potato Salad

Boil six large potatoes with skins on, peel before quite cool, slice thick, and mix well with one good sized onion sliced. Sprinkle with pepper and salt. Dressing for same: Beat two eggs, add two tablespoons butter, three tablespoons vinegar (strong), one-half teaspoon salt, one-half teaspoon mustard: cook slowly in double boiler, stirring often. Pour over potatoes, mixing well together. Just before serving stir in one-half cup sour cream and slice one hard boiled egg over the top. - Mrs. Bruner, Los Angeles, Calif.

Potato Salad

Slice cold boiled potatoes very thin, and mix with chopped celery and onion; season to taste with pepper and salt. Then rub the yolks of two hard boiled eggs with one tablespoonful of good olive oil, two tablespoonfuls of vinegar; sprinkle with chopped parsley or ground salted almonds and serve in green pepper shells. Garnish with radishes. - Mrs. Wm. F. Dermont, Williams, Ariz.

German Potato Salad

One quart of boiled potatoes sliced, three tablespoons of onions sliced fine, one-third cup vinegar, one-third cup of hot water. Parsley, salt and pepper to taste. Fry a few slices of bacon cut in small cubes crusp, mix a little flour ,add vinegar and water, mix thoroughly and serve - Mrs. Wm. Hayward, Los Angeles, Calif.