GERMAN SALAD DRESSING
For dandelion, watercress, endive or lettuce, a dressing was made thus: The leaves of vegetables used for salad, after being carefully rinsed and looked over, were cut fine, and the following dressing poured over hot and served at once.
A small quantity of bacon was finely minced and fried crisp. To about 2 tablespoonfuls of bacon and fat after being fried, 3 tablespoonfuls of vinegar and 1 of sour cream, were added pepper and salt and a very little flour mixed with cold water, to make it the consistency of cream. The yolk of one raw egg may be added to the dressing if liked. An easier way for the busy housewife to do is to simply add a couple of tablespoonfuls of Aunt Sarah's Salad Dressing, add also a small quantity of water, flour and fried, diced bacon; serve hot at once.
MARY'S POTATO SALAD
A bowl of cold, boiled, diced or thinly-sliced potatoes, three hard boiled eggs, also diced, and about half the quantity of celery chopped in half-inch pieces, and a little minced onion, just enough to give a suspicion of its presence. She mixed all together lightly with a silver fork and mixed through some of the following salad dressing, which is fine for anything requiring a cold salad dressing.