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Sweet Potato Salad

(Vaughan’s Vegetable Cook Book)







Boil three large sweet potatoes. Cut into half-inch squares. Cut into

very small pieces two stalks of celery. Season with salt and pepper and

pour over a French dressing as follows:--Three tablespoonfuls salad oil,

two of vinegar, one tablespoonful onion juice, one saltspoon each of

salt and pepper. Let salad stand in refrigerator two hours. Garnish with

pickles, pitted olives and parsley.











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