Tomato and Cucumber Salad

Ingredients

• 1 cup english walnuts
• 1 cup hot milk
• 1 cup cheese cut fine
• 3 cup vinegar into bacon fat
• 59 scotch salad
• 6 large olives
• 1 tbs
• 12 medium sized potatoes in jackets
• 1 large
• 2 small onions
• 1 cu- cumber
• 3 boiled eggs
• salt

Directions

1. Take an equal amount of sliced tomatoes, peeled and sliced cucumbers, add a little onion juice. Pour over mayonnaise dressing and mix. Serve very cold.

2. Mrs. T. F. Quinby.

3. SCOTCH SALAD. 1 cup English walnuts, § cup celery, 6 large olives. Cut all with a knife, the celery very fine. Make a dressing of: 1 tbs. butter, 1 tbs. flour, 1 cup hot milk, 1 cup cheese cut fine, § tsp. chopped parsley, § tsp. salt, dash of paprica. Mix well and cook until cheese is dissolved, then pour over mixture; serve on lettuce leaves with resetted radishes.

4. HOT POTATO SALAD. Boil 12 medium sized potatoes in jackets, pare and' slice thin; slice thin 1 large or 2 small onions; slice thin 1 cu- cumber; slice thin 3 boiled eggs; mix. Season to taste. Fry J lb. bacon cut in small squares, crisp. Mix bacon with above. Pour 2-3 cup vinegar into bacon fat; heat and pour over above mixture just before serving.

5. Mrs. R. W. Cranston.

Nutrition, whole recipe (rough)

Counts 10 of 12 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.