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(Salads) - (The International Jewish Cook Book)

Boil ten potatoes (small, round ones preferred) in their skins. When
done, peel them while, still hot and slice in thin, round slices. Spread
over the potatoes one onion, sliced fine, and sprinkle generously with
salt and pepper, add one tablespoon of mustard seed, one-half tablespoon
of celery seed, and one-half tablespoon of sugar.
Beat one egg until light, pour two tablespoons of goose or chicken fat,
melted, over the eggs, stir well, add one-half cup of vinegar, pour over
the seasoned potatoes: then add one-quarter cup of hot water and if
necessary, add a little more vinegar, salt or pepper. One or two chopped
hard-boiled eggs added improves the salad. Line a salad bowl with
lettuce leaves, pour in the salad and decorate the top with grated
hard-boiled eggs.
Melted butter may be used if for a milk meal or heated olive oil for a
parve salad in place of the melted fat.

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