Potato and Nut Salad
| For Dressing | For Salad |
| 5 tablespoonfuls melted Crisco | 3 cupfuls sliced cold potatoes |
| 1 teaspoonful mustard | 1 cupful broken hickory nut meats |
| 1 teaspoonful salt | 1 teaspoonful chopped onion |
| 2 teaspoonfuls sugar | Chopped parsley |
| 2 yolks of eggs | Cold cooked sliced beets |
| 3/4 cupful cream or milk | Sliced lemon |
| 1/4 cupful vinegar | Lettuce leaves |
For dressing. Mix sugar, salt, and mustard, add Crisco and stir thoroughly; then add yolks of eggs well beaten, cream, and lastly vinegar. Cook in double boiler until consistency of cream. If milk is used instead of cream, add 1 teaspoonful flour to other dry ingredients.
For salad. Mix potatoes, nuts, and onion together, and place on crisp lettuce leaves; pour over dressing and garnish to taste with beets, lemon, and parsley.