Potato Salad

Ingredients

• Boil with jackets on about eight white potatoes.
• chip fine two or three sweet, green peppers.
• one small onion.
• salt to taste.
• yoke of one egg.

Method

1. 1

   Boil potatoes, cool, peel and dice.

2. 2

   Add peppers, onion, salt, and mayonnaise to mix well.

Nutrition per serving

As published

This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 17. The excerpt below is the record exactly as published.

Potato Salad Boil with jackets on about eight white potatoes, allow these to cool before peeling, then when cool peel and dice, into the potatoes chip fine two or three sweet, green peppers and one small onion, salt to taste, when thoroughly chilled add enough mayonnaise to mix it well. Celery can_be used instead of the peppers. Mrs. W. R. Dorsett. 37 Knox Sparkling Gelatine makes dainty desserts for dainty people Fruit Salad 3 oranges. 2 grapefruit. 2 apples. 1 banana. 1 small can pineapple. Remove skin and fibre from oranges and grapefruit and pare apples and banana. Cut them, with pineapple into small pieces, mix all together and let stand to blend. Drain, mix with any good salad dressing. Fruit Salad There are many delicious fruit salads but the following combinations are very good: Quantities in proportion to number to be served: Apples, oranges and bananas all sliced up together with salad dressing, pineapple, pears and white grapes, seeded, with mayon- naise. Apples, celery and nuts, or sliced bananas lengthwise in halves covered with dressing and sprinkled with ground peanuts. Each to be served on crisp lettuce leaves. Nuts may be added to either one. SALAD DRESSING Beat two whole eggs until light, add two and one-half table- spoons vinegar, one-half teaspoon salt, one teaspoon sugar and one teaspoon butter, cook until it thickens, cool. Take as much cream as you have dressing, whip stiff and add to dressing. This is good with almost any fruit salad, but some are better with mayonnaise. Mrs. U. B. AtexanpeEr. Fruit Salad. 3 tablespoonsful Knox’s gelatine. Y cup cold water. 1 cup boiling water. 21% cups gingerale. 3 tablespoons sugar. 1 tablespoon lemon juice. Dash of salt When it begins to congeal add: 1 cup cherries. _ 14 cup celery (cut fine). 1 cup chopped pineapple. Y4 cup nuts, chopped fine. Serves eight. Mrs. J. E. Sawyer. Potato Salad Six medium sized potatoes, pared and cut in thin slices. Cook till tender in salted water. Mash potatoes and season with pep- per, celery seed or onion chopped fine. Stir in yoke of one egg

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