Lettuce Radishes cut in rose shape

Garnish a bowl or a plate with lettuce, arrange on it slices of tomato, Spanish or Bermuda onions, and peppers. Garnish these with radishes cut into rose shape and stems of celery cut in any desired way. Be sure that the vegetables, which should all be crisp and fresh, are thoroughly cleaned and drained before being put on the plate.
Add the salad dressing in the preferred way. It may be poured over the vegetables in the large dish, passed to each individual, or put on the salad plates by the person who serves. French dressing is without doubt the most suitable for combination salad, but mayonnaise or cooked salad dressing may be served with it if desired.

Potato Salad No. 1 (Serves Four)

2 c. diced potatoes
Salt 1 medium-sized onion Boiled salad dressing 1/2 tsp. celery seed
Lettuce 1 Tb. parsley, chopped 1 hard-cooked egg

Dice the potatoes into 1/2-inch dice, chop the onion fine, and mix the two.
Add the celery seed and parsley and season the whole with salt. Just before serving, mix well with boiled dressing. Garnish a salad bowl or salad plates with lettuce, place the salad on the lettuce, and then garnish with slices of hard-cooked egg.

Potato Salad No. 2 (Serves Six)

1 1/2 c. diced potatoes
Salt 1/2 c. diced cucumber
Boiled salad dressing 1/2 c. diced celery
Lettuce 1 medium-sized onion

Prepare the vegetables in the usual way, dicing them carefully, and just before serving mix them together, season well with salt, and add the salad dressing. Boiled dressing is preferable.
Place in a salad bowl or on salad plates garnished with lettuce.

Old-Fashioned Potato Salad (Serves Four)

2 c. sliced boiled potatoes 1/4 c. water 2 thin slices bacon
Salt 1 Tb. flour Pepper 1/2 c. vinegar 2 Tb. parsley, chopped

Slice cold boiled potatoes into medium thick slices. Cut the strips of bacon into small cubes and fry until crisp in a frying pan.
Stir the flour into the hot fat, and to this add the vinegar and water. Season this dressing well with salt and pepper and pour it hot over the potatoes, mixing carefully so as not to break the slices.
Add the chopped parsley last. Serve warm if desired, or allow it to cool before serving.