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PALESTINE SALAD

(Vegetables And Sundries.) - (The Jewish Manual)







Take a dozen fine Jerusalem artichokes, boil till tender, let the
water strain off, and when cold cut them in quarters, and pour over
a fine salad mixture; the artichokes should lay in the sauce half an
hour before serving. This salad is a very refreshing one, and has the
advantage of being extremely wholesome.











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