The Swedish, French, American cook book

Take from four to six medium-sized potatoes, wash, put in water, and boil until done, then remove the skin. When cold, cut in slices. Take three small onions, peel and cut in very thin slices. Put in a salad bowl slices of potatoes, then sprinkle with the rings of the onions, then potatoes and onions, alternately, until all are used. Pour over a well-seasoned French dressing. This salad is delicious cold and should stand in the icebox from two to four hours. Garnish with lettuce leaves, sprinkle with chopped parsley. Serve for luncheon or supper. Potato Salad with Mustard Dressing & la Maria Salade de Pommes de Terre, Remoulade a la Maria Cook the potatoes [see recipe: Potato Salad a l’Americaine]. When cold cut in dices, add two grated onions, mix with boiled mustard dressing, leave in the icebox from two to three hours before serving. Line the salad bowl with lettuce leaves, put the potato salad in the centre in pyramid shape, pour over some of the dressing; sprinkle with chopped parsley. Put the heart of the lettuce in the centre, and all around garnish with quarters of tomatoes and hard-boiled eggs. Serve for luncheon or supper. Macedoine Salad with Chaud-froid of Chicken Salade Macedoine au Chaud-froid de Poulet Take a chicken that has been boiled and left in the broth until cold; remove the breast carefully, cut in oval slices, put on a broiler and glaze with a chaud-froid of mayonnaise; decorate with truffles. In the meantime, have your vegetables cut in fine dices, well cooked and seasoned; strain the water off and leave until cold. Mix with a French dressing, put in the centre of the platter in a pyramid style. Put thick slices of tomato (peeled and all the same size) all around on slices of lettuce — one for each person. Put the chicken on the tomato, resting toward the salad, with a paper frill on each piece of chicken, and between each slice quarters of carrots, beets, or eggs. This is a complete salad for lunch, supper, or dinner. Watercress-and-Potato Salad Salade de Cresson aux Pommes Select fresh watercress, pick and clean well, remove all the bad leaves, grass, etc. Put in ice water with plenty of ice, in nice bunches, leave until ready to serve. When ready to serve, slice some potatoes (that have been peeled) with the fluted knife, pour over a nice French dressing that is flavored with mustard, Worcestershire sauce, etc.; put a bunch of watercress in the centre and four to five bunches of watercress all around. In between these bunches put quarters of tomato. Serve for luncheon or supper with any kind of meat, cheese, etc. Endive Salad ( Salade d’Endive) \ Wash and clean the endive well, put in ice water, leave until ready to serve. Take out, shake it well, arrange it nicely on a platter, pour over a rich French dressing highly seasoned. Gar¬ nish with dices of hard-boiled eggs all around. Salad for luncheon or dinner. Prune-and-Egg Salad a la Philadelphienne Salade de Pruneaux aux CEufs, a la Philadelphienne Hard-boiled white of egg, green pepper, tomato, cucumber, some prunes (cut in dices). Mix all together, put up in a pyramid 29S