Cents
CHEMISTS ESTABLISHED 1875 POTATO SALAD No. 2 One-fourth pound of bacon One-half cup of water One small onion Two tablespoons of vinegar One-quarter teaspoon of Larkin White Pepper Put the bacon into the frying pan with the water, cook until the water is evaporated and the bacon is brown and crisp. Remove bacon and cool the fat, adding pepper and vinegar. Pour over the sliced potatoes and onion.