BACON SALAD
Cut
½ pound bacon in tiny squares or force through food chopper, and cook until crisp. Reserve both bacon fat and dice. Mix
2 teaspoons brown sugar
Few grains pepper
½ teaspoon paprika
¼ teaspoon mustard. Add
4 tablespoons vinegar. Stir until smooth. Add to
½ cup of the bacon fat and bring to boiling point. Sprinkle
Lettuce with the dice of cooked bacon and just before serving pour dressing over or pass it at the table.
POTATO AND EGG SALAD
Mix
2 cups cold boiled potatoes cut in cubes
1 cup celery or cabbage cut in small pieces
2 or 3 hard cooked eggs chopped fine
2 tablespoons chopped pickle
2 tablespoons chopped green pepper or pimiento
1 tablespoon chopped parsley and
Few drops onion juice. Moisten with
Cream Dressing and serve in nests of
Lettuce or cabbage leaves.
CREAM DRESSING
Mix in double boiler
2 teaspoons flour
1 teaspoon salt
