Potato Salad.
Slice six or eight cold boiled potatoes; put them into a salad-dish, and season as follows: To two tablespoonfuls of salad-oil add one teaspoonful of sugar, half as much, each, of made mustard, salt, and pepper, and nearly as much essence of celery. Rub to a smooth paste, and whip in, a teaspoonful at a time, five tablespoonfuls of vinegar. When well mixed, pour upon the salad.