Potato and Beet Salad.
Slice a cupful of cold boiled potatoes. Chop a red beet, also boiled, but lukewarm, and pour over it four tablespoonfuls of vinegar. Let it stand while you rub together a teaspoonful of salt, half as much each of pepper, sugar and made mustard, with a full tablespoonful of oil, and a very little green pickle, minced fine. When this is ready, take out a tablespoonful of chopped beet, and strew among the sliced potatoes. Put them into a salad-bowl. Squeeze beets and vinegar through muslin into oil, etc. Beat up well, and pour over the cold potatoes.