The Cook County cook book

POTATO SALAD.— Slice, dice, or chop cold boiled potatoes. Mix with the desired dressing and combine with any or all of the following mixtures desired: Diced, chopped or sliced boiled beets, chopped pickles or olives, baked beans, chopped or sliced onion, cooked carrots, finely cut celery, chopped apple, finely cut red or green peppers, shredded red or white cabbage, crisp cucumbers, drained peas, finely cut walnuts, or any kind of nut meats, chives finely cut ham, bacon, chicken, fish or other cold meat, tomatoes, chopped, cooked mushrooms, sliced radishes, hard-boiled eggs, diced or chopped turnips or carrots, parboiled oysters, cooked shrimps, herring, sardines, or anchovies, cut in small pieces. Season with' potato salad with any of the following ingredients: Minced onion, parsley, minced chives, chervil, parsley, mustard, sugar, sage or minced fine herbs. If the flavor of garlic is desired rub the salad-bowl with cut garlic before putting in the salad. Serve on lettuce, cress or endives, moistened with hot water, tarragon, vinegar, cider, red wine, claret or beet vinegar. Garnish with sliced hard-boiled eggs or beets, or a sprinkling of minced pickle, parsley, fine herbs, anchovies, beets, parsley or chives. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. VARIATION I.— Mix a pt. of cold boiled potatoes, sliced, with 2 tablespoons of pickles beet, chopped fine, and 1 tablespoon each of shredded anchovy and smoked herring. Season with minced parsley, chervil, chives and capers, and pour over a Frenich dressing seasoned with tomato and mushroom catsup. Moisten with ice water, if the salad is too dry, and season to taste with pepper. Serve ice cold. — Mrs. Joseph Arus, 325 12th St., Wilmette, VARIATION II.— Use 6 cold potatoes, boiled with the skins on, diced, 1 medium-sized onion, chopped fine, a tablespoon of chopped parsley. Mix with salad dressing. Serves 4. — Mrs. Conklin, 819 N. Sth Ave., Maywood, 111. VARIATION III.— Boil 6 eggs until the yolks are mealy. Boil 1 doz. potatoes in the jackets. Peel eggs and potatoes, and cut in dice, add 2 sliced onions. Put a layer of eggs, then one of potatoes, until all is used. Pour over it some cream salad dressing. — Mrs. E. D. Kelley, Winnetka, 111. VARIATION IV.— Cut in thin slices cold boiled potatoes. Make a dressing of equal parts of salad oil and vinegar, a small teaspoon of salt, a small pinch of red pepper, 4 drops of onion' juice, chopped or shredded or grated onion, to taste; turn this over the potatoes, and mix carefully. Garnish with chopped parsley, carrots or beets. — Mrs. S. J. Walsh, 4442 Langley Ave., Chicago, VARIATION v.— Pare 6 large potatoes, boil till done, slice hot, add a small white onion, cut into bits; cut breakfast bacon into small bits, 1 cup, fry it to a light brown, remove meat and stir 3 tablespoons of vinegar, to make a sour gravy, add bacon, then combine all, and serve. — Mrs. John Hansen, 1408 S. Sth Ave., Maywood, 111. HOT POTATO SALAD.— Chop fine cold potatoes and 3 onions, add 2 raw eggs, 2 hard-boiled eggs, chopped fine, 1 teaspoon of salt, % of mustard, and 1 cup vinegar. Mix all together, bring to a boil, and serve hot. — Mrs. Leslie V. Warren, 211 S. Sth Ave., Maywood, 111.