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.
GINGERBREAD
1 cup of sugar.
1 egg.
1 teaspoonful of soda.
1 teaspoonful of ginger.
1 tablespoonful of melted butter.
½ cup of milk.
2 cups of flour.
Beat the eggs without separating, but very light; put the soda into the sugar, put them in the milk, with the ginger and butter, then one cup of flour—measure in a medium-sized cup and only level full—then the egg, and last the rest of the flour. Bake in a buttered biscuit-tin. For a change, sometimes add a teaspoonful of cloves and cinnamon, mixed, to this, and a cup of chopped raisins put in the flour, or a cup of chopped almonds.
SOFT GINGERBREAD, TO BE EATEN HOT
1 cup sugar.
½ cup boiling water.
¼ cup melted butter.
1½ cups flour.
¾ teaspoonful soda.
1 teaspoonful ginger.
½ teaspoonful salt.
Put the soda in the sugar and beat it well in a good-sized bowl; then put in the melted butter, ginger, salt, and flour, and beat again; and add last the water, very hot indeed. Have a buttered tin ready, and put it at once in the oven; when half-baked, it is well to put a piece of paper over it, as all gingerbread burns easily.
You can add cloves and cinnamon to this recipe, and sometimes you can make it and serve it hot as a pudding, with a sauce of sugar and water, thickened and flavoured.