This section is from the book "The New Cookery", by Lenna Frances Cooper. Also available from Amazon: The New Cookery.
1 quart diced cold potatoes.
2 hard cooked egg yolks.
Cooked Mayonnaise Dressing.
Pare the potatoes and cook in boiling salted water until tender. Drain and allow to cool. When cold cut into cubes one-half to three-fourths inch in thickness. Cut the hard boiled egg yolks into small pieces and add to the potatoes. Season with a little grated onion if desired, or celery salt. Mix with Cooked Mayonnaise Dressing and let stand one hour or more before serving.
Cook the potatoes in boiling, salted water. When cold, cut into half-inch cubes. Peel the cucumber, cut into small cubes and throw into cold water until ready for use. Prepare the radishes in the same way. If the radishes are very tender, the peeling may be left on, which gives a bit of color to the salad. Chop the celery quite fine, remove the vegetables from the water and dry upon clean towels. Add them to the potatoes. Add the grated onion (the onion may be omitted if preferred) and mix all the ingredients with the mayonnaise dressing. Garnish with crisp, tender lettuce and red radishes with the skin trimmed back from the root end in such a way as to represent a blossom.
1 quart diced cold potatoes Grated onion if desired.
Pare the potatoes and cook in boiling, salted water until tender. When tender cut into cubes one-half to three-fourths inch in thickness. Shell the eggs and remove the egg yolks. Cut into small pieces and add to the potatoes. The whites may be utilized by putting through a sieve.
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