Mrs. George Dabney.

1 quart cold potatoes,

1/2 pint cold peas which have been cooked till tender,

2 or 3 good-sized, firm tomatoes, not too ripe, 2 stalks of celery,

1 onion chopped fine.

Cut the potatoes, tomatoes, and celery into small pieces, add the onion and season with salt and pepper. Serve on lettuce leaves with a rich mayonnaise.

Potato Salad (No. 2)

Take cold potatoes and cut into small pieces. Add chopped onion, salt, and pepper and put in a cool place. Before serving mix thoroughly with mayonnaise or French dressing.

Serve on lettuce leaves.