[888.] Potato Salad.— Wash and boil 12 medium sized potatoes with the skins on; when done drain off the water and pare off the skins; put into a deep bowl 2 finely cut onions, ½ cup white vinegar, 3 or 4 tablespoonfuls salad oil, 1 teaspoonful salt and ½ teaspoonful pepper; cut the potatoes while hot into fine slices and put them into the dish with the vinegar, oil and onions; pour over ½ cup boiling water; shake up the salad well in the bowl (do not stir it) and pour it into a salad dish; cover and let it stand for 1 hour; when ready to serve garnish the dish with finely cut beets and lettuce leaves. 2 tablespoonfuls finely chopped parsley may be mixed with the salad. Potato salad dressed with mayonaise is very nice.
[889.] Potato Salad (another way).— Wash and pare 12 medium sized potatoes and boil them in salted water till done; drain off the water and turn the potatoes into a dish; when cold cut them into slices; cut 2 good sized onions into fine slices as thin as a wafer; mix ¾ cup vinegar with ½ cup water and 1 teaspoonful sugar; put a layer of potatoes into a dish, then a layer of onions; sprinkle over some pepper and pour over 1 tablespoonful oil; put in another layer of potatoes and onions; continue in this way in alternate layers until all is used; pour the vinegar over the whole and cover and set in a cool place for 2 hours before serving.
[890.] Potato Salad without Oil.— Wash and boil the potatoes; when done drain off the water, pare off the skins and cut potatoes into slices; take for a soupplateful of sliced potatoes 2 finely cut onions and ¼ pound fat salt pork cut into small dice and fried a light brown; put potatoes, onions and pork into a deep bowl and season with pepper and salt; mix ½ cup vinegar with ½ cup boiling water and pour it over the potatoes; shake this well together and pour it into a salad dish; let it stand 1 hour or more before serving.
[891.] Potato Salad without Onions.— Wash the potatoes in several cold waters and boil them with the skins on; when done remove the skins and cut potatoes into slices; season them with salt and pepper, pour over an equal quantity of boiling water and vinegar and let them stand till cold; then add some sweet oil; mix it well and serve.
[892.] Fine Potato Salad.— Boil 10 medium sized potatoes with their skins on; when done remove the skins and set the potatoes aside to cool; stir the yolks of 2 eggs to a cream and slowly add ½ cup salad oil, 1 teaspoonful salt, ½ teaspoonful pepper, ½ cup white vinegar and 2 white onions chopped very fine; cut the potatoes into fine slices; put a layer of potatoes into a salad dish and pour over some of the sauce; then put in another layer of potatoes and sauce; continue in this way until all is used; then pour over ½ cup boiling water, cover and let it stand for 2 hours and then serve. The dish may be garnished with cresses or young lettuce leaves; or lettuce leaves and boiled beets cut into fancy shapes.
[893.] Salad Endive.— Take only young and fresh endive; remove the outer leaves, cut the endive into 1 inch pieces and wash and drain it; then dress it with oil, vinegar, pepper and salt, or with mayonaise.
[894.] Beet and Cabbage Salad.— Cut the white leaves of a savoy cabbage into shreds; remove the skins from 4 boiled beets and cut them into fine slices; chop a medium sized onion very fine; put the cabbage and beets in alternate layers into a salad dish, sprinkle between the onions, some pepper and salt, pour over ½ pint vinegar, cover and let it stand 1 hour; then drain off the vinegar and add 4 tablespoonfuls sweet oil; mix it well with 2 salad forks, put in a salad dish and serve.
[895.] Vegetable Salad.— Cut with a tin tube some carrots and white turnips into small pieces and boil them separately in salted water; when done drain them in a colander; also boil small roses of cauliflower, green peas, beets and potatoes cut into small dice and some boiled string beans cut into small pieces; mix all the ingredients together and add 1 onion chopped very fine, some chopped parsley and chervil; add pepper, salt, oil and vinegar; put the salad into a salad dish and set it on ice for 1 hour.
[896.] Beet and Potato Salad.— Prepare a potato salad and mix it with half the same quantity of boiled beets cut into fine slices.
[897.] Green Pepper Salad.— Scoop out the insides of 2 green peppers and lay them for 1 hour in cold water; in the meantime prepare a mayonaise as follows:—Stir the yolks of 3 eggs to a cream and add by degrees 3 tablespoonfuls oil, stirring constantly; when this is well mixed add 3 tablespoonfuls vinegar; set this in a saucepan of hot water and stir and boil till the contents begin to thicken; then remove and stir until cold; slowly add 3 tablespoonfuls more oil, ¾ teaspoonful salt, 1½ teaspoonfuls sugar and 1 tablespoonful English mustard; shortly before serving add 1 tablespoonful condensed milk which is not sweet; chop fine 1 pound roast veal, lamb or boiled tongue, or 2 kinds of meat, 3 hard boiled eggs and 1 large onion; also chop the peppers very fine; mix all together, pour over the mayonaise, mix it well and set the salad on ice for 1 hour; in serving arrange it neatly on a salad dish, sprinkle over 1 tablespoonful capers and garnish with green lettuce leaves.