BEAN SALAD
- 3 cups navy beans baked or boiled
- 1 medium onion
- 2 tblsp. pickle relish or 1-large pickle
- 3 hard boiled eggs
- 2 tblsp. vinegar
- ⅔ cup boiled salad dressing
- 1½ tsp. salt
Chop the onion fine, the boiled eggs, add the relish, or the pickle, chopped and the beans. Mix well together and add salt and salad dressing. Chill and serve. Green string beans, cut in 1-inch pieces may be used for this salad.
DANDELION SALAD
- Young dandelion greens
- 4 thick slices bacon
- ½ cup cream
- 2 tblsp. butter
- 2 eggs
- 1 tsp. salt
- 1 tblsp. sugar
- 4 tblsp. vinegar
- ½ tsp. paprika
- black pepper
Wash dandelions and pick over carefully. Roll in cloth and pat dry. Put into a salad bowl and set in warm place. Cut bacon in small cubes, fry quickly and pour over dandelions. Put butter and cream into a skillet and melt over low heat. Beat eggs, add salt, pepper, sugar and vinegar, then mix with the slightly warm cream mixture. Cook over high heat until dressing is quite thick. Pour, very hot, over the dandelions, stir well and serve.
PENNSYLVANIA COLE SLAW
- 1 head young cabbage
- ½ cup cream
- 1 teaspoon salt
- ½ cup sugar
- ½ cup vinegar
Beat cream, sugar, vinegar and salt together thoroughly until the dressing is like whipped cream. Discard outer leaves of cabbage. Shred the rest finely and combine with dressing just before it is ready to serve. Serves six. As variation: Add shredded green and red peppers.