salt (unless the vegetables have been cooked in salted water), half a
teaspoonful of pepper. Cut the potatoes in _thin_ slices and the
beets fine, and slice the cabbage as thin as possible. Mix all the
ingredients. Let stand in a cold place one hour; then serve. Red
cabbage and celery may be used together. Use the French dressing.


Potato Salad.

Ten potatoes, cut fine; the French dressing, with four or five drops
of onion juice in it, and one table-spoonful of chopped parsley.


Potato Salad, No. 2.

One quart of potatoes, two table-spoonfuls of grated onion, two of
chopped parsley, four of chopped beet and enough of any of the
dressings to make moist. The sardine is the best for this. Pare and
cut the potatoes in thin slices, while hot. Mix the other ingredients
with them, and put away in a cool place until serving time. This is
better for standing two or three hours.


Cooked Vegetables in Salad.

Nearly every kind of cooked vegetables can be served in salads. They
can be served separately or mixed. They must be cold and well drained
before the dressing is added. Any of the dressings given, except
sardine, can be used.