Healthful cookery

^Potato Salad. — Chop or cut into dice three or four left-over Irish potatoes. Add to them one-half cup of chopped Protose, one stalk of celery, minced fine, and enough onion and salt to give it a delicate flavor. Chopped egg yolks may be used if desired. Over this squeeze the juice of one lemon, and allow it to stand in a cool place, while preparing the following dressing: Mix together the yolks of two eggs, three tablespoonfuls of lemon Salads 1 6 7 juice, two tablespoonfuls of water, one-fourth tablespoonful of salt, two tablespoonfuls of Nuttol or Olive Oil. Put in the inner cup of a double boiler, and cook slowly, stirring carefully until slightly thickened. Remove from the fire, and cool at once. Add a little sugar if desired. When cold, mix with the potato, and allow it to stand for at least one hour, serve on lettuce leaves, and garnish with sliced egg yolks which have been steamed, or with cooked beets cut into fancy shapes. *Red Salad. — Cook one cup of red kidney beans in slightly salted water until tender, but unbroken ; then drain. Arrange lettuce leaves, fresh and crisp, on a round plate, and put on it one cup of Protose cut into cubes. (If desired, one-half Protose and one-half Nuttolene may be used.) Spread over this Cream Salad Dressing, scatter the beans over it, and garnish with slices of hard-boiled egg. Protose with Lettuce. — Cut the Protose into thin slices, and chop into small pieces. Arrange the lettuce in a salad-bowl, the larger leaves around the edge, the light ones in the center. Fill the center and interstices between the leaves with prepared Protose. Cover with any preferred dressing, and serve. *Protose and Celery Salad. — Cut Protose into Healthful Cookery 1 68 one-half-inch dice, or shred it with a fork. Add to it a little salt and a very little grated onion, and pour over it a small quantity of lemon juice. Let it stand in the ice-box for half an hour or longer. Just before serving mix with it one half as much crisp celery cut into crescents as there is of Protose, and some of the Sour Salad Dressing, to which the yolk of an egg has been added. Pile up in the center of a bed of lettuce in a salad-dish, or serve on individual dishes. Celery leaves make a nice garnish for it. Nasturtiums, with or without the lettuce, are beautiful. *Protose and Celery Salad, No. 2. — Two thirds of Protose, sliced fine, one third of celery, sliced fine. Mix with the Sour Salad Dressing one-half hour or more before serving. When ready to serve, arrange in a salad-bowl or on a flat dish. Garnish with lettuce. When celery is out of market, celery seed or a delicate flavoring of onion or sage may be used. *Pease and Onion Salad. — - Drain choice canned or stewed peas, and lay them on a clean towel to absorb the moisture. Add to them enough grated or chopped onion to make them very strong of onion. Mix a little salt and lemon juice with them, and let them stand in the ice-box for half an hour or Salads more. When just ready to serve, pour over them the Sour Dressing made from Nut Butter, with the smaller quantity of water. Mix all together lightly, and serve on lettuce leaves.