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Classic
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page 157
POTATO SALAD (No. 2)
Take cold potatoes and cut into small pieces. Add chopped onion, salt, and
pepper and put in a cool place. Before serving mix thoroughly with mayonnaise or
French dressing.
Serve on lettuce leaves.
SALMON SALAD
1 can of salmon.
Remove the skin and bones and pick into small pieces.
Yolks of 6 hard-boiled eggs,
1 cup butter.
Mash eggs and butter and add salmon with pepper and salt and 1 tablespoon made
mustard.
Serve on lettuce leaves.
SHRIMP SALAD
Mrs. Strauder Goff
Mix a pint of shrimps with a teacup of mayonnaise dressing. Arrange in the
centre of a flat dish lined with lettuce leaves and put a row of peeled tomatoes
around, showing the lettuce leaves
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