POTATO SALAD.
Boil ten or twelve medium-sized potatoes, not too soft, cool a little, peel and slice; add pepper and salt, two tablespoons vinegar (be careful with vinegar not to make it too sour), two tablespoons hot water, a little onion cut very fine. Let it stand half an hour; then add two or three spoons olive oil. Mix well, then serve. To be eaten with cold meats. — Mrs. Werner.
EGG SALAD.
Two dozen eggs, boiled hard and chopped not too fine, equal quantity of celery. Mix with Durkee's Salad Dressing to taste. Garnish the dish with lettuce and serve. This is sufficient for ten or twelve persons.
CABBAGE SLAW.
Take a medium head cabbage, chop fine, with one tablespoon of salt; squeeze the water out thoroughly with your hands, then pour one-half cup vinegar over.
DRESSING — Three eggs, one-fourth cup butter, two tablespoons condensed milk. Season with pepper. Beat together with one-half teacup boiling water; cook five minutes and pour over the cabbage. It is then ready to serve. — Mrs. P. B. Turnbull.