Have the last layer chopped celery. Strain
over this the tomato aspic, which should be cold, but not thick, and stand
aside for four or five hours. Serve plain, or garnished with lettuce leaves
or cress.
This will serve twelve persons.
POTATO SALAD
Fancy potato salad may be served for an evening affair with an
accompaniment of cold tongue, or it may be garnished with hard-boiled
eggs and form the entire course. Serve with it brown bread and butter and
coffee.
4 potatoes
8 tablespoonfuls of olive oil
2 tablespoonfuls of cream
2 tablespoonfuls of tarragon vinegar
1 level teaspoonful of salt
1 saltspoonful of pepper
Wash the potatoes and boil them with skins on. The moment they are done,
drain the water, dry and peel. Put the oil, salt, pepper and vinegar in
a bowl, beat rapidly until thoroughly mixed, and then add one good sized
onion, sliced very thin, or use two tablespoonfuls of grated onion. Put in
the hot potatoes, sliced, toss them a moment, and if you have it, sprinkle
over two tablespoonfuls of vinegar from pickled walnuts, or a tablespoonful
of mushroom catsup. Stand aside to cool. When ready to serve, turn on to a
cold platter, garnish with chopped parsley, and, if you have them, chopped
pickled beets.
This is sufficient for six persons.
FRENCH POTATO SALAD
Moisten a teaspoonful of cornstarch in four tablespoonfuls of milk, add
two tablespoonfuls of cream and stir over hot water until thick; then add
gradually six tablespoonfuls of olive oil, a teaspoonful of French made
mustard, a level teaspoonful of salt and a saltspoonful of pepper.
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