Four large potatoes, one-half a small onion, a little celery, chopped fine. If the potatoes have been boiled in their skin they are better. The dressing consists of one cupful of cream, one tablespoonful of corn starch, one egg, two tablespoonfuls of butter, three tablespoonfuls of vinegar, one-half teaspoonful of mustard, one of sugar, salt and pepper to taste.
CELERY SALAD
Two bunches celery, one tablespoonful salad oil, four tablespoonfuls of vinegar, one teaspoonful of sugar, pepper and salt. Wash and scrape celery; lay in ice-cold water until dinner time. Then cut into inch lengths, add above seasoning. Stir well together with fork and serve in salad bowl.
APPLE SALAD WITH HERRINGS OR CARDELLEN
- 1 pound apples,
- 2 hard-boiled eggs,
- ½ gill vinegar,
- ½ teaspoonful chopped onion,
- 4 ounces chopped Sardellen or pickled herrings,
- 4 tablespoonfuls salad oil,
- 1 teaspoonful capers,
- Sugar to taste.
Soak the herrings or Sardellen, then chop them finely and mix with the oil, vinegar, hard-boiled eggs (chopped finely) and the capers. Add the apples, cut into tiny dice, flavor with pepper and sugar, and mix all thoroughly.
EGG SALAD
Cut hard-boiled eggs in half lengths, rub their yolks through a sieve, mix with equal weight of Parmesan cheese, season with chopped chives, pepper and salt, and enough butter to moisten. Fill the whites with this mixture, serve on lettuce, and garnish with sliced tomatoes.