Breakfasts and Teas: Novel Suggestions for Social Occasions

by Paul Pierce

Vegetable Salad.

With the smallest sized potato scoop, cut out a pint of potato balls about the size of common marbles and boil in salted water until tender. Let them cool, and add a pint of the largest peas, three stalks of minced celery, a good sized cucumber cut fine, ten drops of onion juice. Salt and pepper any good cooked dressing, to which add two large spoonfuls of thick cream and two of olive oil. Serve on a lettuce leaf, pour over the dressing, and last of all put on the top of the salad three little balls of red pickled beet cut with the potato scoop, and half embedded in the dressing.

Make a gelatine jelly, flavored with juice of two lemons and cherries. Serve with whipped cream, into which beat finely sifted crumbs of three macaroons.