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Cheese and Romaine

• potatoes until well done but not too soft; slice them while hot, and add about two dessertspoons of oil and two tablespoons of vinegar. Chop one small onion and a little celery very fine, and add, together with two dessertspoons of capers, a little chopped parsley, and salt and pepper to taste. Pour a thin mayonnaise sauce over the potatoes, mixing thoroughly with a wooden spoon. Garnish with lettuce, a few pieces of lemon, and cut beets.