Russian Salad Hot Rolls

Strawberry Tarts Iced Tea

Russian Salad

Place in the center of a small platter or chop plate a small can salmon from which the bones and skin have been removed. Other fish may be used if desired. Marinate with oil and vinegar (4 T oil, 2 T vinegar, oil poured on first, then vinegar), 1 c cold cooked peas, 1 c cold cooked string beans, and 1 c cold cooked potatoes, cubed; arrange in sections around the fish on the platter, first peas, then beans, then potatoes; outline each section with strips of tomato. Serve with boiled or mayonnaise dressing.

Preparing The Meal

About 1 h before lunch time marinate the vegetables, which have all been cooked and reserved from previous meals. Then about 10 m before lunch time open a small can salmon, and finish the salad, make the iced tea, and put the strawberry tarts and the hot rolls made in the morning on the table and serve the lunch.