POTATO SALAD. Prepare equal parts of cold boiled potatoes and fresh, crisp celery, cut in small pieces which will look attractive when mixed with the dressing ; cut in dice four cold, hard boiled eggs, and mix them in lightly with the potato and celery when adding the dress- ing. Use mayonnaise or cream dressing with this salad, garnish with dainty celery tops and serve. SALAD OF TOMATOES STUFFED WITH CELERY. Select nice, smooth, firm tomatoes, one for each person ; blanch them in the usual way, cut a slice from the stem end and remove the core and some of the seeds ; set on the ice to get cold. Prepare some celery, shredding it fine and using only the very tender part ; mix it with mayonnaise dressing, stuff the tomatoes, allowing the celery to come above the top, serve each in a leaf or two of crisp lettuce and pour some mayonnaise around them. Salads should be ice cold. CELERIAC AND LETTUCE SALAD. Boil two or three celery roots in water with a little salt until tender ; drain and let them get cold. Cut them in thin slices, make a nest of crisp lettuce and put the celery slices in the center. Serve with a French dressing. RAW JERUSALEM ARTICHOKES AND LETTUCE SALAD.

Tags: super foods recipes, healthy cooking, easy recipes, cooking light recipes, home cooking