OLD-FASHIONED POTATO SALAD
(Sufficient to Serve Four)

2 c. sliced boiled potatoes
1/4 c. water
2 thin slices bacon
Salt
1 Tb. flour
Pepper
1/2 c. vinegar
2 Tb. parsley, chopped

Slice cold boiled potatoes into medium thick slices. Cut the strips of
bacon into small cubes and fry until crisp in a frying pan. Stir the
flour into the hot fat, and to this add the vinegar and water. Season
this dressing well with salt and pepper and pour it hot over the
potatoes, mixing carefully so as not to break the slices. Add the
chopped parsley last. Serve warm if desired, or allow it to cool
before serving.

66. TOMATO-AND-STRING BEAN SALAD.--Besides being appetizing in flavor
and appearance, tomato-and-string-bean salad, which is illustrated in
Fig. 8, has the advantage over some salads in that it can be made of
either fresh or canned vegetables. For the salad here shown, tomatoes
and beans canned by the cold-pack method were used. If it is desired to
duplicate this salad, place a canned tomato or a peeled fresh tomato in
the center of a plate garnished with lettuce and around it place several
piles of three or four canned or freshly cooked beans. Serve with French
dressing or any other desired salad dressing.