Peel and cut boiled new potatoes in thin, small slices, add 1 hard-boiled egg, cut in small slices, for each two medium-sized potatoes. Put them in a deep bowl and add the following dressing. Mix 1 teasp. salt, J4 teasp. paprika, and a little black pepper with 4 tbsps. salad oil and 2 of seasoned and strained vinegar (add 2 slices of onion, 4 sprigs parsley and 1 chilli pepper or 3 peppercorns to vinegar and let stand a day). Toss the salad and place in the ice-box for an hour or more. Add y% cup of mayonnaise and garnish with capers and slices of cucumber pickles. Minced onions and cucumbers may be added if de- sired. 89 Roast-Beef Salad Cut thin slices of rare roast beef in small pieces, add J4 the amount of crisp, broiled bacon, diced, and 1 or 2 tbsps. of pimento, also diced. Mix with French dressing✪ Roast-Beef Salad to which a little chilli sauce or tomato catsup has been added. Pack in a tin box lined with waxed paper, or in a large-mouth glass jar, and carry lettuce leaves wrapped in a wet cloth and then in paper. 90 Russian Salad Add to a cup of mayonnaise dress- ing 2 tbsps. of pimento pulp, 1 tbsp. minced green pepper, and J^ cup of chilli or Oscar sauce✪ Russian Salad. Carry in a glass jar and serve on lettuce hearts, celery dice, or shaved cabbage packed in an- other jar or tin box. 91 Salmon Salad Drain, cool, and flake freshly boiled salmon, or use canned salmon, add half the amount of cold boiled rice, toss lightly in French dressing and pack in a glass jar or tin box lined with wax paper. Serve with mayon- naise or rich boiled dressing to which has been added ^ cup of minced boiled spinach. Garnish with capers, cucumber pickles, and pearl onions✪ Salmon Salad. Cold boiled eggs and fresh cucumber may be used instead of the rice. Sardine and Egg Salad Mash the yolks of cold boiled eggs with skinned and boned sardines, and fill the whites. Pack in layers in a tin box with wax paper between each layer, and serve with mayonnaise made quite red with paprika and sour with lemon- juic✪ Sardine and Egg Salade. Carry the dressing in a glass jar wrapped in a cold wet cloth and then in paper. 93 Savory Salad This dressing may be used for let- tuce hearts, French endive, tomatoes, or cold boiled asparagus. It should be taken in a glass jar and beaten with a fork just before serving. Mix */£ cup of salad oil with the juice of a lemon and a small sour orange. Add 1 tbsp. of minced chives or grated onion, J/£ teasp. each of salt and pa- prika, 1 teasp. Worcestershire sauce, 1 of minced parsley, 1 of minced capers, and 2 of chilli or Oscar sauce✪ Savory Salad. 94 Sweetbread and Cucumber Salad Soak 1 pair of sweetbreads in cold water an hour, changing the water twice, drain and cover with warm water, add Y^ teasp. salt, 1 tbsp. lemon- juice, 2 cloves, 2 peppercorns, sprig of parsley, and a bit of bay leaf and simmer gently 20 minutes. Drain and plunge into cold water. Drain again, remove skin, pipes, and fibres and pick into small pieces. Add half the amount of cucumber cubes, and pack in a tin box lined with waxed paper or in a glass jar. Serve on let- tuce leaves and cover with mayon- naise dressing to which has been added J4 the amount of whipped cream. ✪ Sweetbread and Cucumber Salad Color well with paprika. 95 Tomato and Cauliflower Salad ✪ Tomato and Cauliflower Salad

AI-modernized reading of the original text

Peel and cut boiled new potatoes in thin, small slices, add 1 hard-boiled egg, cut in small slices, for each two medium-sized potatoes. Put them in a deep bowl and add the following dressing. Mix 1 teasp. salt, J4 teasp. paprika, and a little black pepper with 4 tbsps. salad oil and 2 of seasoned and strained vinegar (add 2 slices of onion, 4 sprigs parsley and 1 chilli pepper or 3 peppercorns to vinegar and let stand a day). Toss the salad and place in the ice-box for an hour or more. Add y% cup of mayonnaise and garnish with capers and slices of cucumber pickles. Minced onions and cucumbers may be added if desired. Roast-Beef Salad Cut thin slices of rare roast beef in small pieces, add J4 the amount of crisp, broiled bacon, diced, and 1 or 2 tbsps. of pimento, also diced. Mix with French dressing to which a little chilli sauce or tomato catsup has been added. Pack in a tin box lined with waxed paper, or in a large-mouth glass jar, and carry lettuce leaves wrapped in a wet cloth and then in paper. Russian Salad Add to a cup of mayonnaise dressing 2 tbsps. of pimento pulp, 1 tbsp. minced green pepper, and J^ cup of chilli or Oscar sauce. Carry in a glass jar and serve on lettuce hearts, celery dice, or shaved cabbage packed in another jar or tin box. Salmon Salad Drain, cool, and flake freshly boiled salmon, or use canned salmon, add half the amount of cold boiled rice, toss lightly in French dressing and pack in a glass jar or tin box lined with wax paper. Serve with mayonnaise or rich boiled dressing to which has been added ^ cup of minced boiled spinach. Garnish with capers, cucumber pickles, and pearl onions. Cold boiled eggs and fresh cucumber may be used instead of the rice. Sardine and Egg Salad Mash the yolks of cold boiled eggs with skinned and boned sardines, and fill the whites. Pack in layers in a tin box with wax paper between each layer, and serve with mayonnaise made quite red with paprika and sour with lemon- juice. Carry the dressing in a glass jar wrapped in a cold wet cloth and then in paper. Savory Salad This dressing may be used for lettuce hearts, French endive, tomatoes, or cold boiled asparagus. It should be taken in a glass jar and beaten with a fork just before serving. Mix */£ cup of salad oil with the juice of a lemon and a small sour orange. Add 1 tbsp. of minced chives or grated onion, J/£ teasp. each of salt and paprika, 1 teasp. Worcestershire sauce, 1 of minced parsley, 1 of minced capers, and 2 of chilli or Oscar sauce. Sweetbread and Cucumber Salad Soak 1 pair of sweetbreads in cold water an hour, changing the water twice, drain and cover with warm water, add Y^ teasp. salt, 1 tbsp. lemon- juice, 2 cloves, 2 peppercorns, sprig of parsley, and a bit of bay leaf and simmer gently 20 minutes. Drain and plunge into cold water. Drain again, remove skin, pipes, and fibres and pick into small pieces. Add half the amount of cucumber cubes, and pack in a tin box lined with waxed paper or in a glass jar. Serve on lettuce leaves and cover with mayonnaise dressing to which has been added J4 the amount of whipped cream. Color well with paprika. Tomato and Cauliflower Salad

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Roast-Beef SaladRussian SaladSalmon SaladSardine and Egg SaladSavory SaladSweetbread and Cucumber SaladTomato and Cauliflower Salad

One hundred picnic suggestions