Potato and Pimiento Salad
| 1 tablespoonful Crisco 4 potatoes 2 hard-cooked eggs | 1/2 can pimientos 1 tablespoonful chopped cucumber pickle 1 teaspoonful salt |
| Dressing | |
| 1 tablespoonful Crisco 2 teaspoonfuls dry mustard 1 teaspoonful salt | 2 tablespoonfuls sugar 1 lemon 1/2 pint vinegar |
| 2 eggs | |
For salad. Boil potatoes and slice them, add Crisco and salt. Now chop pickles, eggs, and pimientoes and add them and set in cool place to chill.
For dressing. Put vinegar into double boiler, add strained lemon juice, sugar, salt, mustard, then add Crisco and eggs well beaten. Cook until thick, then cool and use.