Just before serving, drain from them any drops of superfluous
liquid that may have collected and carefully mix them with a French
dressing. This makes a delicious salad.
_French Salad Dressing_--One tablespoon of vinegar; three
tablespoons of olive oil; one saltspoon of pepper, and one saltspoon
of salt. (This is half a spoon too much pepper for Americans.) Add a
trifle of onion, scraped fine, or rubbed on the salad bowl, if it is
desired at all. Pour the oil, mixed with the pepper and salt, over
the salad; mix them well together; then add the vinegar, and mix
again. Serve on a leaf of crisp lettuce.
EXCELLENT POTATO SALAD.
From MRS. GENEVIEVE M. GUTHRIE, of Oklahoma, Lady Manager.
For four or six people. Cut into dice six medium sized potatoes
(boiled); three medium onions; salt and pepper them to taste; pour
over and mix well the following dressing: Three well beaten eggs,
three large tablespoonfuls of strong vinegar, a lump of butter size of
a walnut, pinch of salt, pepper and mustard (unmixed); put on the
stove and cook to a thin custard, stirring constantly.
TOMATO SALAD.
From MRS. MIRA B. F. LADD, of New Hampshire, Lady Manager.
Six tomatoes, one-half cup of mayonnaise dressing, the crisp part of
one head of lettuce.
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