Beet and Potato Salad

Cut with a vegetable cutter or slice cooked beets and potatoes; arrange on a dish alternately, dress with cream salad dressing.

Beet and Potato Salad No. 2

Beets, 1 cup.

Protose, ½ cup.

Onion juice, 2 tablespoonfuls.

Hard-boiled egg sliced, 1.

Mayonnaise.

Potatoes, 1 cup.

Egg yolks, ½ cup.

Salt.

Chopped parsley, ¼ cup.

Lettuce.

Cut the beets, potatoes, and protose into small dice. Mix all together and serve on a lettuce leaf; one slice of egg to each portion.