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

by C. Houston Goudiss; Alberta M. Goudiss

MEAT OR FISH SALAD

1 cup left-over meat or fish

3 tablespoons chopped pickle

½ cup chopped celery

1 cup cooked salad dressing

Mix ingredients thoroughly and serve. If one-quarter cup of French dressing is mixed with meat or fish, 30 minutes before adding other ingredients, the flavor is much improved.

CAULIFLOWER SALAD

1 cup cooked cauliflower

1 cup cooked salad dressing

3 tablespoons chopped pickle