POTATO SALAD.

1 pt. cold boiled potatoes.
1/2 tsp. salt.
1/2 cup cooked dressing. Or the French dressing, as given.
1 tsp. finely chopped onion.
1 sp. pepper.

Cut the potatoes into pieces about the size of dice, mix the
seasonings with the potatoes, turn into a dish in alternate layers of
potatoes and dressing, having a little dressing on top. Garnish with
parsley, and allow to stand at least an hour in a cold place before
serving, so that the potatoes may absorb the seasoning. (Cold boiled
beets cut into cubes may be added in alternate layers with the
potatoes in this recipe, using a little more dressing.)


TOMATO SALAD.

Peel the tomatoes (without scalding) and put them on ice until very
cold, have crisp leaves of lettuce which have been washed and dried.
When ready to serve, cut the tomatoes in halves, place one-half on a
leaf of lettuce (the curly leaves being the best), on this put a tbsp.
of mayonnaise or cooked dressing, and serve immediately.


CABBAGE SALAD.