PEPPER SALAD—III
Slice the tops from green peppers, remove seeds and veins, and soak in boiling water for fifteen minutes. Drain, chill, and fill with finely cut celery mixed with [Mayonnaise]. Shredded cabbage may be used instead of the celery or mixed with it.
POTATO SALAD—I
Mix diced cooked potatoes with one-fourth the quantity of diced boiled beets. Serve on lettuce with [French dressing] or [Mayonnaise], garnishing with anchovies and small pickles, or in a mould of aspic.
POTATO SALAD—II
Mix two cupfuls of diced boiled potatoes with half a cupful of finely cut celery and an apple. Marinate in [French dressing] and serve [Mayonnaise] separately if desired.
POTATO SALAD—III
Mix sliced cold potatoes with finely cut pickled walnuts and chives or onions. Serve with [French dressing], seasoned slightly with sage.