r. Mix all well together, then add the thickened vinegar. Beat
together until creamy and stand aside until chilled.

Drop the three whites of eggs in hot water, remove when cooked, chop
fine and when cold add to the chicken meat and celery.

Pour the dressing over all the ingredients, stir lightly with a fork
and stand in a cold place until chilled before serving.

GERMAN POTATO SALAD

Boil one dozen small potatoes without paring. Remove the skin and cut
potatoes size of dice, also a small onion, finely minced. Put small
pieces of bacon in a pan and fry brown and crisp. Add a large
tablespoonful of vinegar and a pinch of salt. Pour the hot bacon fat
and vinegar over the diced potatoes, toss them up lightly with a fork
and serve hot.

GERMAN TURNIP SALAD

This is the manner in which Aunt Sarah made turnip salad: She pared
and sliced thin on a slaw cutter 5 large, solid turnips, put them in a
stew-pan which she placed on the range, adding about 1/4 cup hot
water, 1 teaspoonful of butter and 1/4 teaspoonful of sugar (no more).
She covered the stew-pan closely and steamed about half an hour until
the turnips were tender. Then mixed together 1 teaspoonful of flour
with 1 tablespoonful of vinegar and yolk of one egg. This was poured
over the stewed turnips, just allowed to come to a boil, then removed
from the fire. Add a little salt and serve hot.

GERMAN SALAD DRESSING

For dandelion, watercress, endive or lettuce, a dressing was made
thus: The leaves of vegetables used for salad, after being carefully
rinsed and looked over, were cut fine, and the following dressing
poured over hot and served at once.

A small quantity of bacon was finely minced and fried crisp. To about
2 tablespoonfuls of bacon and fat after being fried, 3 tablespoonfuls
of vinegar and 1 of sour cream, were added pepper and salt and a very
little flour mixed with cold water, to make it the consistency of
cream. The yolk of one raw egg may be added to the dressing if liked.
An easier way for the busy housewife to do is to simply add a couple
of tablespoonfuls of Aunt Sarah's Salad Dressing, add also a small
quantity of water, flour and fried, diced bacon; serve hot at once.

MARY'S POTATO SALAD

A bowl of cold, boiled, diced or thinly-sliced potatoes, three hard
boiled eggs, also diced, and about half the quantity of celery chopped
in half-inch pieces, and a little minced onion, just enough to give a
suspicion of its presence. She mi