LITMIR.BIZ

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       2 hard boiled eggs, mashed

       a little grated onion

       3 tablespoons salad oil

       1 tablespoon vinegar

       ½ teaspoon salt

       pinch of pepper

      Mix well together, then put on lettuce and turn and stir until it is well covered with the dressing. Good with any green salad.

PEPPER CABBAGE

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       2 cups shredded cabbage

       1 large green pepper

       ½ cup hot salad dressing

       1 tsp. salt

      Mix the cabbage, pepper, chopped fine and salt. Let stand 1 hour in cool place. Drain off all liquid. Make a hot dressing with:

       1 tblsp. butter

       1 tsp. flour

       ½ tsp. dry mustard

       salt and pepper

       yolk of 1 egg

       ½ cup vinegar

      Melt the butter and blend in the flour. Add vinegar and stir until mixture thickens. Mix mustard, salt and pepper and add to the liquid. Cool for 4 minutes, pour over the beaten egg yolk and mix well. Cook for 1 minute more. Pour this over the pepper cabbage and mix well.

      POTATO SALAD DRESSING

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       1 beaten egg

       ½ cup sugar

       1 tbsp. flour

       ½ cup water

       ½ cup vinegar

       2 tbsp. butter

       ½ tsp. salt

       ¼ tsp. pepper

      Combine in the order given, stirring after each addition. Boil until thick. Cool before adding to the salad.

      BEAN SALAD

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       3 cups navy beans baked or boiled

       1 medium onion

       2 tblsp. pickle relish or 1-large pickle

       3 hard boiled eggs

       2 tblsp. vinegar

       ⅔ cup boiled salad dressing

       1½ tsp. salt

      Chop the onion fine, the boiled eggs, add the relish, or the pickle, chopped and the beans. Mix well together and add salt and salad dressing. Chill and serve. Green string beans, cut in 1-inch pieces may be used for this salad.

      DANDELION SALAD

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       Young dandelion greens

       4 thick slices bacon

       ½ cup cream

       2 tblsp. butter

       2 eggs

       1 tsp. salt

       1 tblsp. sugar

       4 tblsp. vinegar

       ½ tsp. paprika

       black pepper

      Wash dandelions and pick over carefully. Roll in cloth and pat dry. Put into a salad bowl and set in warm place. Cut bacon in small cubes, fry quickly and pour over dandelions. Put butter and cream into a skillet and melt over low heat. Beat eggs, add salt, pepper, sugar and vinegar, then mix with the slightly warm cream mixture. Cook over high heat until dressing is quite thick. Pour, very hot, over the dandelions, stir well and serve.

PENNSYLVANIA COLE SLAW

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       1 head young cabbage

       ½ cup cream

       1 teaspoon salt

       ½ cup sugar

       ½ cup vinegar

      Beat cream, sugar, vinegar and salt together thoroughly until the dressing is like whipped cream. Discard outer leaves of cabbage. Shred the rest finely and combine with dressing just before it is ready to serve. Serves six. As variation: Add shredded green and red peppers.

      DEVILED EGGS

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       6 hard-boiled eggs

       ½ tsp. prepared mustard

       2 tsp. soft butter

       salt, pepper, paprika

      Remove shells and cut eggs in half. Mash the yolks to a smooth paste, adding the mustard, butter, salt and pepper. When well mixed press into the cup-shaped egg whites, round the tops and sprinkle with paprika. For a special treat, add 2 tblsp. finely chopped ham or a small can of deviled ham to the egg yolk mixture.

      HOT DUTCH POTATO SALAD

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       4 slices bacon

       ½ cup chopped onion

       ½ cup chopped green pepper

       ¼ cup vinegar

       1 teaspoon salt

       3 hard boiled eggs

       ⅛ teaspoon pepper

       1 teaspoon sugar

       1 egg

       1 qt. hot, cubed, cooked potatoes

       ¼ cup grated raw carrot

      Dice bacon and pan fry. Add chopped onion and green pepper. Cook 3 minutes. Add vinegar, salt, pepper, sugar and beaten egg. Cook slightly. Add cubed potatoes, grated carrot and diced hard-cooked eggs. Blend and serve hot.

      HOT SLAW

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      Shred cabbage finely. Boil in slightly salted water until tender. Drain. Serve hot thoroughly mixed with warm cooked salad dressing made as follows:

       ½ teaspoon mustard

       1½

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