Boil potatoes until soft; pare and let cool, then slice very thin; add finely cut onions and diluted vinegar enough to mix well; add salt, pepper and sugar, some celery cut fine and lastly olive oil.
Serenely full, the epicure would say Fate cannot harm me, I have dined today. Sidney Smith
Codfish Salad
| 1 piece of codfish ½ cup diluted vinegar black pepper to season 1 cup cold boiled potatoes, slices very thin 1 tablespoon chopped parsley 1 hard boiled egg 1 teaspoon olive oil |
Soak fish over night. Place in fresh water and bring to the boiling point. Do not allow it to boil. Take out fish and shred. Remove all skin and bones. Allow it to cool.
Add potatoes, parsley, pepper, oil and vinegar.
Swedish Wreathes
Work 1 cup of bread dough, ¼ cup butter and ¼ cup lard, using the hands. When thoroughly blended, toss on floured board and knead, using enough flour to prevent sticking.
Cut off pieces and roll like bread stick; shape into rings, dip upper surface in blanched almonds that have been chopped and salted. Arrange on buttered baking sheets.