Slice cold cooked potatoes and season with minced onion and parsley. Pour over a [French dressing] and let stand two hours on ice before serving. Serve very cold and pass [Mayonnaise] if desired.
POTATO SALAD—V
Mix half a cupful of vinegar, one-fourth cupful of cold water, two eggs well-beaten, one tablespoonful of sugar, and three tablespoonfuls of butter, with salt and pepper to season. Cook until thick in a double boiler, stirring constantly; take from the fire, cool, and mix with a little cream. An entire cupful of cream may be used if desired. Mix with sliced boiled potatoes, seasoned with chopped onion and parsley.
RADISH SALAD
Mix sliced radishes with bits of sour apple, marinate in [French dressing], drain, and mix with [Mayonnaise]. Serve on lettuce.
RADISH SALAD—II
Slice crisp radishes and mix with minced chives or sliced spring onions and serve with [French dressing].
SALSIFY SALAD
Cook sliced salsify in salted and acidulated water with a bit of onion and a bay-leaf and a sprig of parsley. Drain, marinate in [French dressing], and serve on cress or lettuce with [Mayonnaise]. Garnish with minced parsley and sliced oranges.