Page:The Pilgrim Cookbook.djvu/53

Rh eggs, 4 boiled potatoes, 1 cucumber, and add 1 cup peas. Mix all together and add 3 tablespoons vinegar. Line a bowl with lettuce and fill with the salad.—Mrs. W. Brockschmidt.

This is a very palatable and also economical salad recipe, as it can be prepared from all kinds of left-overs. Take 4 salted herring that have been soaked for several hours before using, skin and bone them ; 1½ pounds cold boiled meat (soup meat preferred), about ½ this amount of cold boiled potatoes, 1 boiled celery root, 1 onion, 2 good sized pickles, 2 apples, and run all through the food chopper. Add any kind of meat gravy or extract, about ½ glass of any kind of jelly, 2 teaspoons prepared mustard, scant ½ teaspoon pepper. Mix all this thoroughly, put into a large salad dish, and garnish top with four hard boiled eggs (yolks and whites chopped separately for the center). Use enough chopped pickled beets and pickles to go around the edge.—Mrs. A. Streger.

Lax ham, boiled ham, veal tongue, martadella, servelat sausage or any kind of sausage, also beets and celery. Mix with mayonnaise.—Mrs. H. G. Tischer.

One onion size of an egg, 3 sour pickles, 5 cents worth of walnuts, 1 can kidney beans, mayonnaise dressing.—Mrs. Emil C. Weihe.

One can shrimps, 1 can kidney beans, and celery to suit taste. Mix with mayonnaise dressing.—Mrs. W. C. Pfister.

Take as many heads of lettuce as needed. Cut lettuce fine, then cut in slices 2 bunches radishes, 10 small onions, and 1 cucumber; salt a little. Put in layers in a dish and dress with oil and vinegar or with mayonnaise.—Mrs. O'Rourke.