French Salad
1 pint cold diced potatoes 1/2 cup diced cucumbers 1/2 cup diced radishes 1/4 cup grated onion 1 cup cream dressing Salt to taste 1 cup celery Cook the potatoes in boiling, salted water. When cold, cut into half-inch cubes. Peel the cucumber, cut into small cubes and throw into cold water until ready for use. Prepare the radishes in the same way. If the radishes are very tender, the skin may be left on to give a bit of color to the salad. Chop the celery quite fine, remove the vegetables from the water, and dry upon clean towels. Add them to the potatoes. Add the grated onions (the onion may be omitted), and mix all the ingredients with the cream dressing. Garnish with crisp, tender lettuce and red radishes with the skin trimmed back from the root end in such a way as to represent a blossom.