Mix with Cooked Dressing (see No. 334), and garnish with celery tops and whole cranberries.
355.—CELERY ROOT SALAD
| 2 cups Creamed Celery Root (see No. 253) | 1 cup shredded white cabbage |
| 1 cup chopped apple |
Mix, and serve on lettuce with Cooked Dressing (see No. 334) or Mayonnaise Dressing (see No. 339).
356.—DUTCH POTATO SALAD
| 6 boiled potatoes | ¼ teaspoon celery seed |
| ½ onion finely chopped | ¼ teaspoon white mustard seed |
| 1 teaspoon salt | ¼ cup bacon fat |
| ¼ teaspoon pepper | ½ cup hot vinegar |
Cut potatoes into half-inch cubes; add onion, salt, pepper, celery, and mustard seed; heat bacon fat, add vinegar, and pour over potatoes; let stand until cold, and serve on any crisp salad green. Garnish with pickled beet.
357.—LEEK SALAD
Cut leeks in half-inch slices and cook in boiling salted water until tender; drain, chill, and serve on lettuce with French Dressing (see No. 338); sprinkle with chopped parsley and paprika.