Mustard, celery-seed, and pepper to taste.—Mrs. G. A. B.
Potato Salad.
Boil your potatoes very carefully; or, rather, steam them until very dry and mealy; cut in slices and prepare a dressing of egg, onion, mustard, oil, pepper, salt, and vinegar, and pour over them.—W. S. S.
Veal and Potato Salad.
Take equal proportions of cold veal and boiled Irish potatoes.
Shred the veal and cut up the potatoes. Season with a little butter or oil, vinegar, salt, pepper, celery, and mustard.—Mrs. R.
Irish Potato Salad.
Cut ten or twelve cold boiled potatoes into small pieces. Put into a salad bowl with—
4 tablespoonfuls vinegar.
4 tablespoonfuls best salad oil.