tarragon or plain vinegar, 6 tablespoonfuls of salad-oil, pepper and
salt to taste, 1 teaspoonful of minced parsley.
_Mode_.--Cut the potatoes into slices about 1/2 inch in thickness; put
these into a salad-bowl with oil and vinegar in the above proportion;
season with pepper, salt, and a teaspoonful of minced parsley; stir the
salad well, that all the ingredients may be thoroughly incorporated, and
it is ready to serve. This should be made two or three hours before it
is wanted for table. Anchovies, olives, or pickles may be added to this
salad, as also slices of cold beef, fowl, or turkey.
_Seasonable_ at any time.
CHICKEN SALAD.--(See No. 931.)
GROUSE SALAD.--(See No. 1020.)
LOBSTER SALAD.--(See No. 272.)
TO BOIL SPINACH (English Mode).