The Times cook book, no. 2

NO. 85. POTATO SALAD. Mrs. F. G. Martin, Station A, Pasadena, Cal.— Pare and boil in salted water four large potatoes; cut them in dice and add two chopped onions, the whites of three hard-boiled eggs chopped up and a couple stalks celery cut very fine. Pour over this one-half cup of very rich chicken or turkey broth and let stand an hour or so, then add the following dressing: Beat together two eggs, a spoonful salt, one-half spoon black pepper, two spoons prepared mustard, four tablespoons vinegar, and set on the stove, stirring constantly; when very thick add two heaping tablespoons butter, into which has been mixed the well-mashed yolks of three hard-boiled eggs. NNO. 86. POTATO SALAD. Miss C. H. Archibald Colton, Cal.— Boil six large "Irish" potatoes with the "jackets" on. Peel before quite cool; slice thinly and mix well with one good-sized onion, sloced. Sprinkle with pepper and salt. Dressing: Beat two eggs, add two tablespoons butter, three tablespoons vinegar (strong,) one-half teaspoon salt and one-half teaspoon mustard. Cook slowly in double boiler, stirring frequently. Pour over potatoes, mixing well together. Just before serving-, stir in one-half cup of sour cream and slice one hard-boiled egg over the top. NO. 87. POTATO SALAD. Mrs. J. B. Kelsey, Palms, Cal.— Eight medium-sized potatoes, one small onion, one-half cup celery chopped very fine, two hard-boiled eggs. Slice potatoes very thin in salad dish, putting in salt to taste, alternating with the celery, eggs and onion, until all are used; then pour over the following dressing: One-half cup of vinegar (if very strong add a little water,) one tablespoonful butter, one dessert spoon sugar, one teaspoon salt, a pinch of mustard. Put the vinegar and butter on the stove to get warm; mix the sugar, mustard and salt with a little water and add to vinegar. Beat the eggs and add the vinegar, stirring constantly. Cook in double boiler until thick, then add two tablespoons olive oil. When cool, pour over the potatoes and leave stand one hour before using. This dressing may be used for lettuce or cabbage. The cabbage should be sliced very thin and covered with cold water one hour before using. NO. 88. POTATO SALAD. Hilda Krampe, No. 1973 Bonsallo avenue — Three cups hot boiled potatoes, one tablespoon chopped onion, one tablespoon chopped parsley, one-quarter cup finely cut celery or one tablespoon celery seed, two hard-boiled eggs, a speck of salt and pepper. Cut potatoes into one-half-inch cubes, add other ingredients, pour salad dressing over all and garnish with hardcooked eggs. Salad dressing: Yolks of three eggs, one tablespoon sugar, three-quarters tablespoon salt, one-half tablespoon mustard, two tablespoons butter or olive oil, two tablespoons strong vinegar, one-quarter cup water. Mix dry ingredients, add eggs and stir together; add vinegar, water, then butter or olive oil; boil, constantly stirring, until thick. This will keep several weeks in a covered jar. When ready to use add milk or cream to thin to the desired consistency.