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SALMON PUDDING

(Suppers) - (Ice Creams, Water Ices, Frozen Puddings)







Boil ten large potatoes in their jackets. Peel them and, when cool, cut
eight into dice. Peel and mash the remaining two while hot; add to them a
quarter pound of sweet butter, four tablespoonfuls of grated onion, two
teaspoonfuls of salt, a dash of cayenne, two drops of Tabasco sauce, and
press through a fine sieve. Hard boil two eggs; rub the yolks to a paste,
and add two raw yolks. When smooth, add to these gradually the potato
mixture. Thin to the consistency of good mayonnaise, with vinegar. At
serving time mix the potato blocks and one can of drained peas with the
dressing, being very careful not to break them. Dish on lettuce leaves,
and garnish with chopped red beets, or, better, chopped celery. This is an
excellent cheap salad, and will serve fifteen persons.











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