Potato and Pimiento Salad

Ingredients

• 1 tablespoonful Crisco
• ½ can pimientos
• 4 potatoes
• 2 hard-cooked eggs
• 1 teaspoonful salt
• 1 tablespoonful Crisco
• 2 tablespoonfuls sugar
• 2 teaspoonfuls dry mustard
• 1 teaspoonful salt
• 1½ pint vinegar
• 2 eggs

Method

1. 1

   For salad, boil potatoes and slice them, add Crisco and salt.

2. 2

   Now chop pickles, eggs, and pimientoes and add them and set in cool place to chill.

3. 3

   For dressing, put vinegar into double boiler, add strained lemon juice, sugar, salt, mustard, then add Crisco and eggs well beaten.

4. 4

   Cook until thick, then cool and use.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 39. The excerpt below is the record exactly as published.

Potato and Pimiento Salad 1 tablespoonful Crisco Y% can pimientos 4 potatoes 1 tablespoonful chopped 2 hard-cooked eggs cucumber pickle 1 teaspoonful salt Dressing, 1 tablespoonful Crisco 2 tablespoonfuls sugar 2 teaspoonfuls dry mustard 1 lemon 1 teaspoonful salt 1% pint vinegar 2 eggs

Cook this with the app: pantry check, scaling, and the assistant.