Onion Salad
Peel six Bermuda onions. Slice, and let them stand one hour in ice water. Drain, sprinkle with sugar, and marinate with French dressing. Serve ice cold on cress. Potato Salad No. I Cut raw potatoes in balls with French vegetable cutter. Cook three cups of these balls with one sliced onion in boiling salted water until tender. Chill, marinate with French dressing, cover with boiled dressing, arrange on salad dish. Sprinkle with chopped chives, and garnish with a daisy made of hard-cooked eggs, cut lengthwise. Potato Salad No. 2 Marinate one cup each of cold cooked potatoes, cut in dice, cold cooked turnip, also cut in dice, and cold cooked beets, finely chopped. Arrange in salad dish, separating each vegetable with small leaves of parsley.