The new practical housekeeping

For a plain salad either chop the potatoes or slice thinly as preferred, add a small onion, choppea or sliced, to each pint potato, arrange them on dish without breaking slices and serve with a good salad dressing poured over, or the dressing is nice added in alternate layers with the potato. Some grate the onion over the potato, which may be cut in strips if preferred ; or omit the onion and serve with a French Dressing with the addition of celery salt. Some add a few blanched and quartered almonds and hickory-nut meats. Or sliced lemons or anchovies may be added. Those who are fond of onions may use one-third onion to two-thirds potatoes nnd cover with a Mayonnaise Dressing. Chopped lettuce with the anions improves the salad. When the onions are not used, chopped parsley is a nice addition, and it may also be used with the onions. Some like bits of fried salt pork mixed with the potatoes. An excellent salad is made by mixing a quart potatoes, pared and cut in thin slices while hot, with two tablespoons each grated onion and chopped parsley, four of chopped beet, and enough of any preferred dressing to make moist ; the Sardine Dressing is very nice for this. '!rhe salad is better if vegetables are mixed and let stand two or three hours before adding dressing, keeping in a cool place. Salmon Salad. — To make from fresh salmon, broil two salmon steaks, or take cold boiled salmon, break into flakes or cut in two -inch pieces and add little salt, pepper and two tablespoons lemon juice or vinegar, some add a little chopped onion, parsley and salad oil, and let stand from one to three hours. Then half fill a salad bowl with lettuce, put in the prepared fish* and garnish with hard-boiled eggs, stoned olives and a few spiced oysters. Or place the prepared salmon in a circle on the lettuce leaves, pour a Mayonnaise Dressing in center and sprinkle capers over the whole. Some season the lettuce with Italian Dressing before dishing. If salmon is boiled purposely for salad it can be made into neater slices by cutting before cooking, then put in wire basket and set in warm water to which a little vinegar and salt has been added, bring to a boil and simmer gently until tender. Pike, blue-fish and flounders make nice salads prepared same way. For Canned Salmon Salad, put three stalks celery, cut, in salad bowl, arrange neatly, over it a half pound canned salmon, turn a Mayonnaise Dressing over, garnish and serve. Sardine Salad, — Wash the oil from six sardines, remove skin and bone and squeeze a little lemon juice over them, put a layer of lettuce leaves in salad bowl and over them the fish with two chopped hard-boiled eggs scattered over and serve with Sardine Dressing. Or arrange sliced cucumber pickles and sliced hard-boiled eggs with the fish around the center of lettuce leaves and serve same. Or first place any kind of cooked fish on a bed of crisp lettuce and cover with the Sardine Dressing ; split six sardines, remove bones and arrange them over the fish and dressing so that the ends meet in center of dish.. Enrich the whole with thin slices of lemon and garnish with parsley or lettuce.