The Cook County cook book

VARIATION I.— Slice thin 8 boiled potatoes while hot, peel and cut up 3 large onions into small bits and mix with the potatoes; cut up some breakfast bacon into small bits, sufficient to fill a cup, and fry it a light brown; remove the meat and into the grease stir 3 tablespoons of vinegar, making a sour gravy, which, with the bacon, pour over the potatoes and onions; mix lightly. serve hot. .Cold left-over potatoes may be used for this, either pouring the hot gravy or dressing over or warming the potatoes up in it. — Mrs. John Murray, 1414 S. 8th Ave., Maywood, 111. POTATO SALAD WITH NUTS.— Mix hickory-nuts and partially cold, sliced potatoes, and a trifle of chopped onion. Pour over them any salad, mayonnaise, if preferred, rich. Garnish with chopped parsley, cold boiled beets and sliced lemons. — Mrs. E. D. Kelley, Winnetka, 111. POTATO, ONION AND CELERY SALAD.— Cut into 54- inch squares 3 boiled potatoes, 2 heads of celery, cut fine, and 1 onion. Use mayonnaise dressing to cover. — Mrs. E. D. Kelley, Winnetka, 111. PRAWN SALAD. — Remove the skins and heads of cold boiled prawns and serve with salad dressing made with lemon juice ;^ sprinkle with minced parsley, and serve on lettuce. Finely cut celery may be added in half proportion to the prawn. — Mrs, A. C. Christy, Glen View, 111. QUINCE SALAD. — Peel and slice ripe quinces and serve on lettuce with French dressing, seasoning with minced chives, marjoram, and mint. — Mrs. Robert Randall, 908 S. 8th Ave., Maywood, RADISH SALAD. — Scrape the radishes, cut into very thin slices, and put into a salad bowl. Peel and slice a fresh cucumber, and put in with radishes. Mix in equal quantities salad oil and vinegar, season with salt, pepper, and a speck of sugar; pour the mixture over the salad. Sprinkle over chopped capers, and serve. — Mrs. E. D. Kelley, Winnetka, 111. RADISH AND CELERY SALAD.— Cut 1 bunch of celery in 2- inch lengths. Slash ^-inch and ^-inch apart on each end. Throw into ice water and allow to stand 2 hrs. The cut ends will curl up. Wash, wipe and slice 6 tender radishes in thin circular slices, leaving the peel on for the color. Rub the celery bowl with onion and line the bowl with the lettuce leaves, which have been crisped in ice water. Arrange the radishes on the lettuce leaves, then add a layer of celery; continue until all are used. Pour % cup French dressing, cover all, taking care each portion is marinated. — Mrs. J. S. Alexander, 1003 Centre Ave., Wilmette, 111. ROMAINE SALAD.— Pick over and let stand in cold water crisp heads of romaine, then shake dry, add 1 teaspoon of grated onion to each cup of dressing, French is preferred. — Mrs. W. H. Willis, Glencoe, 111. SALMAGUNDI SALAD. — Arrange on a platter in separate groups chopped veal or chicken, hard-boiled eggs, chopped separately, sardines, or anchovies, tongue, pickled beets or red cabbage, chopped pickles or capers, and parsley or cress. Garnish with lettuce and serve with French dressing. — Mrs. Abner Grant, Sherman, SALMON SALAD.— Cut 3 large cold boiled potatoes fine, chop 2 bunches of celery. Mix with salad dressing and serve with 4 hard-boiled eggs, quartered, and imbedded in the top. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.