POTATO SALAD. MISS ANN THOMPSON.

The yolks of five eggs, five tablespoonfuls vinegar; cook until thick;
then, just before using, add three tablespoonfuls melted butter; beat
to a cream. Put in pepper, salt, and mustard to taste, one onion
(chopped fine), and three-fourths cup of cream. Slice potatoes thin,
and pour dressing over.



GERMAN POTATO SALAD. MRS. BELINDA MARTIN.

After frying ham, put one-fourth cup of the hot fryings into a skillet
with one cup of good vinegar, one tablespoon of sugar; let boil a
moment. Slice hot boiled potatoes into your salad bowl; season with
pepper and salt, and one onion, chopped fine. Pour over this the hot
vinegar, and mix well. Garnish with hard boiled eggs. Early in the
spring young dandelions added to this are very nice.



POTATO SALAD. MRS. DELL W. DE WOLFE.

One gallon cold and thinly sliced good potatoes, six small onions,
sliced thin. Sprinkle very freely with salt and pepper.

DRESSING.--Yolks of nine fresh eggs, two teaspoonfuls of ground