Potato Salad. (No. 1.)

One-half dozen baked potatoes, two hard-boiled eggs, one-fourth of a medium-sized onion, one-half dozen sprigs of parsley, one-half cup of sour cream, three tablespoonfuls of vinegar, one-half teaspoonful of mustard, one tablespoonful of sugar, salt and pepper to taste. Chop the parsley, onion and egg very fine; add the potatoes, and chop coarsely; put all in an earthen dish, add the seasoning, vinegar and cream; stir all well together, and let stand two hours.

Potato Salad. (No. 2.)

Two cups of mashed potato, rubbed through a colander, three-fourths of a cup of chopped cabbage, white and firm, two tablespoonfuls cucumber pickle, also chopped, yolks of two hard-boiled eggs, pounded fine. Mix all well together.

Dressing

One raw egg, well beaten, one saltspoonful of celery seed, one teaspoonful of white sugar, one tablespoonful of melted butter, one teaspoonful of flour, one-half teacupful vinegar, salt, mustard and pepper to taste. Boil the vinegar and pour it upon the egg, sugar, butter, and seasoning; wet the flour with cold vinegar, and beat it into this. Cook the mixture, stirring until it thickens, when pour, scalding hot, upon the salad. Toss it with a silver fork, and let it get very cold before eating.

Potato Salad. (No. 3.)

Boil four potatoes; when cold, cut in slices; add three new onions and two bunches of celery, chopped fine; also whites of two hard-boiled eggs. Serve with a mayonnaise sauce. Do not use mealy potatoes for salads.