PLAIN CELERY SALAD.
Wash and finely cut the celery, and cover with mayonaise creamed dressing. Serve with slices of lemon.
POTATO AND CELERY SALAD.
Cut in dice one pint of cold, boiled, potatoes, add two cupfuls of finely cut celery. Pour over one half cupful of French dressing; let stand twenty minutes. Then cover with mayonaise and garnish with celery leaves and sliced lemon.
POTATO SALAD NO. 1.
Cut cold boiled potatoes into small dice, add one tablespoonful of onion juice, or tablespoonful of chopped onion (if onion flavor is liked). Sprinkle with celery seed and dress with oil, salt, cayenne, and lemon juice, the same as Italian salad.
POTATO SALAD NO. 2.
Arrange a parsley border and lay on slices of boiled potato, add a few drops of onion juice, or bits of finely chopped onion, or celery; then add finely chopped whites of hard boiled eggs; ornament the top with chopped parsley and yolks of boiled eggs, and dress liberally with French dressing. Chill before serving.
POTATO SALAD NO. 3.
Slice five or six cold boiled potatoes, one cucumber, a dozen olives, and three small onions, into a bowl; add half a teacupful of capers, a few chopped meats of English walnuts, and cover with mayonaise dressing.