Cook potatoes in skins; cool; peel and dice. Dice
celery; slice radishes and onions. Mix and marinate with
your favorite dressing. Chill.

Add sliced hard-cooked egg. Combine well.
cucumber, pickles or pimiento may be added, Season
to taste.

Serve in well-drained, crisp lettuce cups and garnish
with tomato wedges, small green onions and radisa roses,

POTATO SALAD (2)

Sliced

21/2 cups diced cold potatoes
1 teaspoon sugar

1 teaspoon vinegar

1/2 cup chopped onion

11/2 teaspoons salt

11/2 teaspoons celery seed
3/4 cup mayonnaise

2 hard-cooked eggs, sliced

Sprinkle sugar and vinegar over potatoes. Add rest
of ingredients, blending in eggs carefully. Serve in lettuce
lined bowl. Garnish with radishes, parsley, watercress,
cucumber slices and egg slices.

For a change of pace and extra crunchiness you can
add 1/2 cup sliced celery, 1/4 cup sliced sweet pickles.
Chopped parsley in lieu of the celery gives the salad color
and a distinctive flavor.

COLE SLAW
5 cups crisp shredded cabbage
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dry mustard
1/2 teaspoon or more finely grated onion
2 tablespoons white sugar
1/4 cup chopped green pepper
1/4 cup shredded carrot
2 tablespoons salad oil
1/3 cup vinegar

Combine salad ingredients. Mix oil, vinegar and season-
ings. Sprinkle over greens and toss until they glisten. Makes
8 servings.

You can vary this recipe as you wish with more carrots,
green pepper, and green onion. Sometimes pineapple chunks or
raisins are used, It’s better to omit the onion when fruit
is used. You can use your favorite boiled dressing instead
of oil and vinegar.

RAW VEGETABLE BOWL

Cucumbers, sliced into fingers
Endive, lettuce or other greens, torn or cut into wedges
Onions, sliced
Celery, cut into fingers
Carrots, cut into fingers
Cauliflower flowerettes
Turnip balls, pierced with toothpicks
Whole radishes
Green onions

Have vegetables crunchy crisp. Arrange in serving
bowl. Serve with salt and pepper or a bowl of highly seasoned
mayonnaise in which salad items can be dunked.

This colorful salad bowl is ideal as an appetizer or a
Side salad.

FRUIT SALAD PLATTER

Crisp salad greens
Chilled watermelon slices
Pineapple slices
Cantaloup
Unpeeled red apple slices
Cored unpeeled pear slices

Arrange salad greens on platter, then finger -size
Slices of fruit. Heap centre with other fresh fruit (or berries)
In season, :

15

Provide small bowls of French Dressing (minus garlic
flavor), sour cream or mayonnaise, mixed with cream for
‘*dunking’’ if desired.

Serve this colorful platter in lieu of the usual green
salad or a dessert. The fruit is eaten as a fingerfood.

CATSUP DRESSING FOR TOSSEDSALAD
medium onion, grated
cloves garlic, crushed
tablespoon EACH; salt, sugar, dry mustard, crushed
dry tarragon
1/2 teaspoon freshly-ground black pepper

mo Ht

1 cup catsup
1 cup vinegar
2 cups Salad oil

Mix together onion, garlic and seasonings in quart jar.
Pour in rest of ingredients. Cover, Shake. Store in the
refrigerator, Shake well before using.

BASIC OIL AND VINEGAR DRESSING
(French Dressing)

3/4 cup Salad oil or olive oil

1 clove garlic, crushed

1/4 cup vinegar or lemon juice
1 teaspoon sugar

1/2 teaspoon salt
Freshly-ground pepper

Paprika

Measure oil into glass sealer. Add garlic. Let stand
several hours, Add rest of ingredients. Shake thoroughly.
Chill. Shake before using. Makes 1 cup.

Other seasonings can be added, as desired.

ROQUEFORT DRESSING
1 cup Oil and Vinegar dressing
3to4 tablespoons crumbled Roquefort cheese
Combine lightly with fork. Mix with greens before
serving. Other choice cheeses can be used in place of the
Roquefort.

SOUR CREAM DRESSING FOR FRUIT SALADS
1 cup sour cream
1/4 cup mayonnaise
1/2 cup fruit juice
Mix all together and pass with fruit salad.
VARIATION: Instead of the fruit juice, use 2 tablespoons
strawberry jam and thin the dressing with 1 teaspoon of cream.

BASIC SOUR CREAM DRESSING

1 cup dairy sour cream
Pinch of salt
1/2 teaspoon sugar

1/2 teaspoon paprika

Combine all ingredients and mix thoroughly with fork.
You can add chopped onions, chives, dill seed, chopped parsley
and other suitable seasonings to this basic recipe to make tasty
dressings for varied vegetable salads.

Often sour cream can be flavored with mayonnaise,
whipped cream or whipped cottage cheese for interesting texture
and flavor.

'

BOILED DRESSING

1/2 teaspoon salt

3 teaspoons mustard
1/8 teaspoon cayenne
3 tablespoons flour
9 tablespoons sugar
3 eggs (or 4 yolks)
11/2 cups milk

Combine and add 3/4 cup vinegar. Cook in double

boiler until thick, stirring frequently.