Salads and greens were very few and far between at Mama's table. Papa's pet phrase, whenever he saw a green salad on the table, was, "Oh, you are putting us out to pasture again." Since Papa set the standard of living in our home in all ways, Mama seldom served what didn't please him. I will give you a few of the recipes for salads that were served frequently.

EGG SALAD

3 eggs (hard cooked)

1 onion

1/2 t. salt

Dash of pepper 1 T. chicken fat

Both  the eggs and onions chopped up  fine—add the

seasoning and chicken fat and there youhave what we
called "Eggs and onions."

RADISH SALAD

1 large black radish 1 onion

1 T. chicken fat

1 t. salt

Dash of pepper.

Scoop out the center of the radish with a sharp-edged spoon; slice the remaining part very fine. Add seasoning and schmaltz and you have what we called "retoch mit schmaltz"—radish with chicken fat.

CUCUMBER AND RADISH SALAD

1 bunch small red radishes

1 cucumber 1 onion

1 T. chicken fat

1 t. salt

Dash of pepper

Scrape radishes and slice fine. Peel cucumber and slice fine. Add finely cut up onion, season and add fat and you have a cucumber and radish salad.

CABBAGE RELISH

1  small head of cabbage

2  Ts. chicken fat

1  t. salt

2  apples

2 Ts. grape jelly

Juice of 1/2 lemon

1/2 c. tomato juice

1/2 c. water

Shred apples and cabbage and sauté in fat. Bring grape jelly, tomato and lemon juices and water to a boil, add salt, lower flame, and simmer for 1/2 hour.

RELISH FOR POULTRY

1 can whole cranberries

1  small (#1) can pineapple tidbits

2  oranges (pitted and cut into slices)

RELISH FOR MEAT

1  can beets (shredded)

1/ 2 c. horse radish

Juice of 1 lemon

2  Ts. sugar

DILL PICKLES

11/2 doz. small cucumbers

1/3 c. salt 2 stalks dill

1  qt. water

2  cloves garlic (minced)

1 T. pickling spices

Put cucumbers into a two-quart jar. Dissolve the salt in water and pour over the cucumbers. Add minced garlic and spices, cover with the dill. Cover jar and keep at room temperature for about three or four days. If you like pickles half sour, put the jar into the refrigerator after four days. If you like them really sour, do not put them in refrigerator.

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