- Protose, cut in small dice, 1 pound.
- Cold, boiled potatoes, cut into dice, 2.
- Finely cut celery, ½ cup.
- Finely minced onion, 1 tablespoonful.
- Salt.
- Celery salt, ½ teaspoonful.
Mix thoroughly with mayonnaise, and serve on lettuce leaves.
PROTOSE AND CELERY SALAD
- Diced protose, 2½ cups.
- Grated onion, 1 tablespoonful.
- Oil salad dressing.
- Salt, 1 teaspoonful.
- Crisp celery, 1¼ cups.
- Lettuce or celery leaves.
Cut protose into half-inch dice, add a little salt, grated onion, and celery cut into the same size as protose. Set in ice-box, and just before serving pour over some of the oil salad dressing, and mix all together lightly. Serve on lettuce leaves or garnish with celery leaves.
PEA AND ONION SALAD
- Peas, canned or stewed, 4 cups drained.
- Grated onion, 2 tablespoonfuls.
- Lettuce leaves.
- Mayonnaise.
Let peas drain half an hour, then add the onion. Mix well. Set in a cold place, and when ready to serve pour over the mayonnaise. Mix all together lightly, and serve on lettuce leaves.