Drain one can of asparagus. Open the can at the bottom so that the tender tips will not be broken when the stalks are slipped out. Take equal amount of sliced cucumbers, sliced tomato and cold canned lima beans. Arrange on lettuce leaves and garnish with green pepper rings. Chill and just before serving, add french dressing.
1 can kidney beans 10 sweet slices pickles
1 stalk celery cut fine 1 cup mayonnaise
Mix ingredients. Make about four hours before using. Old Fashioned Potato Salad
3 hard cooked eggs
6 tablespoons of mayonnaise 1 tablespoon lemon juice or vinegar
2 cups diced boiled potatoes 1/2 medium sized onion 2 tablespoons minced green pepper 1/2 bead lettuce
Dice potatoes and marinate with vinegar, salt and pepper. Mix mayonnaise with lemon juice or vinegar. Let potatoes chill, drain, then mix with minced onion, diced cucumber and six tablespoons mayonnaise mixture. Arrange in a bowl on a nest of lettuce, garnish with sliced boiled eggs and spoonful of mayonnaise with chopped green pepper.
1 quart cold boiled potatoes
1 large onion
3 slices of chopped bacon fried crisp.
Salt and pepper to taste.
3 tablespoons vinegar
1 teaspoon sugar
Cut potatoes in cubes or slices, add chopped onion, crisp bacon, bacon grease, vinegar and sugar. Mix this well and add one egg well beaten. Last add one teaspoon hot water to keep moist.
1 small head lettuce
shredded 1 tomato
1 medium sized onion
1/2 small cucumber
2 cups cooked cubed potatoes
1/2 pound bacon squares Salt
Place shredded lettuce, tomato, onion, cucumber into a bowl and add the salt. Fry out the bacon squares until crisp, then add potatoes and stir until heated through, but do not fry. Add to the vegetables. Take one-quarter cup cider vinegar and one teaspoon sugar and mix well. Pour this over the salad.
6 potatoes, diced
6 slices of bacon
2 hard cooked eggs
1/2 teaspoon salt
1/8 teaspoon pepper
6 tablespoons of bacon fat
3 tablespoons vinegar
3 tablespoons onion in long thin slices Mayonnaise (Onion may be left out)
Cook potatoes until tender. Cook bacon over a very low flame, until crisp. Remove from pan, break into small pieces and add to hot potato cubes. Cut up hard cooked eggs into small pieces, and add eggs and seasoning. Cut green pepper and onion. Combine fat and vinegar. Pour over potato mixture. Then add mayonnaise. Serve hot or cold.
6 cold boiled potatoes 1/2 grated onion 2 hard cooked eggs 2 tablespoons vinegar
1 cup milk
2 tablespoons butter Salt and pepper
1/2 teaspoon mustard
Slice the potatoes, add the white of eggs chopped and then the onion. Mash the egg yolks and mix with mustard, salt and pepper. When dry ingredients are mixed well add the vinegar. Scald the milk and pour into the egg mixture, add the butter and then pour all over the potato mixture. Cool and serve with additional boiled mayonnaise if the salad seems dry.