The Pennsylvania German cook book

Wash clean and boil potatoes until soft, (not too soft), cool off, pare and cut into slices, (or dice), make dressing of one cup sour cream, two cups weak vinegar, three eggs beaten in cream, let the vinegar come to a boil, stir in cream and egg slowly until it comes to a boil, put potatoes into a dish, cut an onion over the top, pepper and salt to taste, then pour on the prepared vinegar and mix well. Ready to serve. Mrs. M. Ream. POTATO SALAD. Boil potatoes as above, when cool slice very thin, beat the yolks of three eggs, add salt and pepper, teaspoon sugar and celery seed, mix into the egg, then add • one cup vinegar, put this mixture on the stove, stir constantly until it comes to a boil, tlien set away to cool, mix a few small cucumbers and some sliced onion with potatoes, then pour on vinegar. POTATO SALAD. (GERMAN.) Slice your boiled potatoes with plenty of onions mixed in, salt and pepper, heat a pan with ham drippings, pour on vinegar, and pour the whole over potatoes, a good dish with meat. DANDELION. Cutoff leaves and pick over carefully, and wasli well. Make a broth of one cup of sour cream, one egg beaten well, salt, a small piece of butter, two teaspoons of sugar dissolved in vinegar. Put in a pan and let it come to a boil. Pour on the dandelion. Another way is to heat ham drippings, add a little salt and sugar (if derired) and half a cup of vinegar, pour vinegar on the drippings, as soon as it is heated pour over the dandelion. It may also be cooked like spinach. LETTUCE. Swiss. Put lard in a pan, mix in flour and smooth, then add vinegar, sugar and salt. Let it come to a boil, then take off, and let it cool. I’ut on lettuce cold. LETTUCE. German. Hot ham dripping, a little salt, and vinegar, pour on just hot enough towilt it but not scald. TENDER LETTUCE. Nice served cold with cream, vinegar, sugar and salt, or sugar, .salt and vinegar only. EGG SALAD. Boil one dozen eggs, shell and halve them. Make a dressing of one tablespoon of butter, one heaping tablespoon of flour, rub together, add one cup of boiling water, care being taken not to have it lumpy. To this add one teaspoon each sugar and mustard, and one egg slightly beaten then one cup of vinegar. Pour over eggs. Aunty. CABBAGE SALAD. Cut cabbage fine, stamp it with a potato masher. Let it get cold, sugar and salt to taste. Put in one-half cup of vinegar, and one half cup of cream, and stir rapidly a little while and it becomes foamy. Mrs. Ream. BEAN SALAD. Slice green beans into slices lengthwise. Boil in salt-water until tender. Drain and put into a dish. Slice an onion over them, heat butter, vinegar and salt and pour over them. Aunt Susan. SALMON SALAD. One dozen pickles, one-half head of cabbage, or two bunches of celery, cchopped fine and the water squeezed out.. One-half dozen hard boiled eggs, chopped fine, salt, pepperand mustard to taste. One can of salmon, with liquid drained off. Mrs. Wettach. THE PENNSYLVANIA GERMAN COOK BOOK. SALMON SALAD. NO. 2. Take one can of Salmon, pick out the bones and shred the meat fine. Line your salad dish with lettuce leaves or celery leaves. Put in the salmon and set in a cool place. Make a mayonnaise dressiuf? over it and garnish with hard boiled eggs. LOBSTER SALAD.