OCR Text |
Show German Potato Salad. Six medium-sized potatoes, ono-rjunr-r pound fat bacon, one small onion, two teaspoonfuls salt, one-fourth tea-spoonful tea-spoonful black pepper, one-half cupful cup-ful hot vinegar, one-half cupful hot water, two tablespoonfuls salad oil. Cut bacon into small dice and put into frying pan over a slow fire. Shred the onion into a large bowl, add salt, hot vinegar and hot water. When the fat is a light brown color and the dice well crisped, add salad oil and pour into vinegar and onion turning slowly at first. Serve on crisp lettuce and garnish gar-nish with pickled beets. |