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Potato Salad.
A potato salad is easily prepared, and very nice alone; but if you have any cold fish, as called for in this recipe, it gives an additional relish. If you have no cold potatoes, boil or steam a dozen with their jackets on; when done peel and let stand till entirely cold; then slice them 1/4 inch thick; mix with some flakes of cold boiled fish (halibut, cod or salmon) and pour over them a salad dressing made with 6 table-spoonfuls of melted butter or salad oil, 6 table-spoonfuls of cream or milk, 1 table-spoonful of salt, 1/2 the quantity of pepper and 1 tea-spoonful of ground mustard. Into this mix 1 cupful of vinegar. Boil well, then add 3 raw eggs, beaten to a foam; remove directly from the fire and stir for 5 minutes; when thoroughly cold turn over the salad. Garnish with slices of pickled cucumber, cold beet, hard boiled eggs, celery or parsley.
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