Hot Potato Salad

Ingredients

• 2 slices bacon, shredded
• 2 Frankfurters, sliced thin
• 1 tablespoon flour
• 1 small onion, sliced
• 1/2 cup vinegar
• 1/2 cup diced celery
• 1/2 teaspoon salt
• 4 teaspoons sugar
• 6 medium potatoes, cooked (1 1/2 pounds)
• 4 ozs. grated Sheffords cheese
• Sliced tomatoes — parsley

Method

1. 1

   Saute bacon and frankfurters five minutes.

2. 2

   Push meat to the side and blend flour into fat.

3. 3

   Add vinegar gradually.

4. 4

   Cook, stirring constantly until smooth and thickened.

5. 5

   Mix salt and sugar; cook ten minutes.

6. 6

   Keep low heat while adding potatoes, onions and celery, mix lightly and keep hot.

7. 7

   Add cheese just before removing from fire.

8. 8

   Serve hot, garnished with sliced tomatoes, parsley.

9. 9

   Serves four.

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 63. The excerpt below is the record exactly as published.

2 cup vinegar 2 cups of celery, chopped fine *4 cup of sugar 1 cup of nuts (walnuts) Juice of 2 lemons y% box of gelatine dissolved in a 2 scant teaspoons of salt cup of cold water After gelatine is dissolved pour y% cup of boiling water and when it begins to set, fold in with a fork the other ingredients mixing all well. Mrs. Geo. C. Peeler DILL PICKLE SALAD 1 can of sliced pineapple iy2 cup of boiling water % amount of dill pickle V2 cup vinegar 1 pkg. Lemon Jello Pimentoes (small amount) Chop pineapple, and dill pickles into small pieces. Also chop up pimentoes. Pour boiling water over Jello, add vinegar. Mold and serve. Mrs. James Hobson PEA SALAD 1 can small garden peas 2 boiled eggs 1 cup chopped celery 3 tablespoons mayonnaise Drain peas, add chopped celery and chill, add eggs and mayon- naise and serve. Mrs. Zeb V. Trexler, Jr. CONGEALED TOMATO SALAD 1 can Campbell's Tomato Soup 1 envelope Knox Gelatin dissolv- 1 pkg. cream cheese ed in cold water V2 cup mayonnaise Add cream to cheese, enough to mix well, and drop into hot soup and stir until completely dissolved. Add chopped stuffed olives and celery, cayenne and salt to taste. Put in molds and when congealed serve in crisp lettuce with highly seasoned home-made mayonnaise. Mrs. W. Gettys Giiille TOMATO ROSE SALAD Firm Tomatoes Hard cooked e;j;g yolks Cream cheese Watercress or lettuce Milk French dressing Peel tomatoes and chill them slightly, soften cream cheese with milk. Form two rows of petals on each tomato by pressing level teaspoon of the softened cheese against the side of the tomato, then drawing the teaspoon down with a curving motion. Sprinkle center of each tomato with hard eooked egg yolk pressed through a strainer. Serve on crisp watercress or lettuce with French dressing. Mrs. J. Ed Lyerly 112 HOT POTATO SALAD 2 slices bacon, shredded 6 medium potatoes, cooked (IV2 2 Frankfurters, sliced thin pounds) 1 tablespoon flour 1 small onion, sliced Vz cup vinegar V2 cup diced celery y± teaspoon salt 4 ozs. grated Sheffords cheese 4 teaspoons sugar Sliced tomatoes — parsley

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