Foods that will win the war and how to cook them (1918)

by C. Houston Goudiss; Alberta M. Goudiss

Mix all ingredients; serve cold, either plain, on lettuce leaves, or in nests made of cabbage or celery.

POTATO SALAD

2 cups potatoes from fresh-cooked, or left-over baked, boiled or mashed potatoes.

¼ cup chopped parsley

1 teaspoon onion juice

1 cup cooked salad dressing

3 tablespoons chopped green pepper may be added if desired.

If mixed while cooked dressing is hot, then chilled, the flavor is much improved.

Left-over mashed potatoes may be combined with cooked corn and green pepper for a delicious salad.