Start Saving Today!

Jun 14, 2011

POTATO SALAD

2 c. diced potatoes
Salt
1 medium-sized onion
Boiled salad dressing
1/2 tsp. celery seed
Lettuce
1 Tb. parsley, chopped
1 hard-cooked egg


Dice the potatoes into 1/2-inch dice, chop the onion fine, and mix the two. Add the celery seed and parsley and season the whole with salt. Just before serving, mix well with boiled dressing. Garnish a salad bowl or salad plates with lettuce, place the salad on the lettuce, and then garnish with slices of hard cooked egg.

CAULIFLOWER SALAD

1 Cauliflower



Half a Lettuce


2 Eggs


1/2 gill Oil and Vinegar






Boil the cauliflower by directions given elsewhere and branch it carefully. Boil the eggs hard, separate the whites from the yolks; chop the whites small and cut the yolks in slices. Shred up the lettuce in a bowl and put the branches of cauliflower all round it, and the slices of yolk of egg outside as a border. Pour on the salad dressing and put the white of egg in little heaps on the lettuce. It is then ready to serve.

BREAKFAST SALAD

2 Tomatoes



1 Cucumber


1 tablespoonful Oil


1 Spring Onion


Half a Lettuce


2 tablespoonsful Vinegar






Scald the tomatoes and take off the skin, and put them into cold water or on to the ice until quite cold. Cut them up the same as an orange; peel and cut up the cucumber into very thin slices and mince up the onion. Sprinkle these with pepper and salt, pour over the oil and vinegar. Shred up the lettuce and lay on the top, it is then ready to serve.

CARROT AND CABBAGE SALAD

1 medium-sized carrot



2 cupfuls cabbage


1/2 cupful roasted peanuts


French or Cream Salad Dressing






Clean and scrape the carrot. Wash the cabbage. Put the carrot (uncooked), cabbage, and peanuts through the food chopper. Mix with French or Cream Salad Dressing. Add more seasoning if necessary. Serve at once.