Potato Salad. Mrs. Dell W. de Wolfe
One gallon cold and thinly sliced good potatoes, six small onions, sliced thin. Sprinkle very freely with salt and pepper.
DRESSING.—Yolks of nine fresh eggs, two teaspoonfuls of ground mustard, a pinch of cayenne pepper, one cup of sugar, one cup of good cider vinegar, one-half cup butter. Boil the above mixture, and add one pint of thick sweet cream when the mixture is almost cold. Two small cucumbers sliced will greatly improve this salad.