POTATO SALAD
3 cold boiled potatoes.
3 hard-boiled eggs.
½ cup of English walnuts.
12 olives.
Break up the walnuts, saving a dozen halves unbroken. Cut the potatoes and eggs into bits of even size, as large as the tip of your finger; stone the olives and cut them up, too; mix them together in a bowl, but do not stir them much, or you will break the potatoes; sprinkle well with French dressing, and put on the ice; when it is lunch or supper time, mix quickly, only once, with stiff mayonnaise, and put on lettuce. This is a delicious salad to have with cold meats.
Margaret’s mother liked to have gingerbread for lunch often, so those things came next in the cookery-book.