Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 56 fredonia cook book
- salt
- pepper
Directions
Mrs. Ward Barmim.
Slice boiled potatoes, and while hot pour over them sufficient French dressing, to which i teaspoonful of onion juice has been added. Eet stand until perfectly cold. Bacon fried crisp and cut fine and added just before serving, improves the flavor.
Demand and (jet— Vlrot's Perfumes and Extracts.
56 FREDONIA COOK BOOK.
CEIvERY SAI.ADS.
Mrs. Barrett-Howard.
I. Cut celery in small pieces and put in tomato jelly. Pour in small round moulds and let harden. Serve on lettuce with a circle of mayonnaise dressing around each mould. Use Tarragon vinegar in dressing.
II. A few peas and beets cut in small pieces, added to celery, cut as above, is delicious. Sprinkle vegetables with salt and pepper, and mix with mayonnaise. Serve on lettuce.
III. Cut celery, season with salt and pepper; mix with mayonnaise and serve on lettuce.