POTATO SALAD

  Six boiled potatoes, diced,
  Three onions, chopped fine,
  Two green peppers, chopped fine.

Place in bowl and mix; then add

  One cup of mayonnaise dressing,
  One-fourth cup of vinegar,
  One tablespoon of salt,
  One teaspoon of paprika.

Serve.

JELLIED POTATO SALAD

Prepare one quart of thinly sliced cold boiled potatoes and then add

  Two cups of lettuce, shredded very fine,
  Three medium-sized onions, chopped fine,
  Two green peppers, chopped fine,
  Five tablespoons of finely chopped parsley,
  Two teaspoons of salt,
  One-half teaspoon of white pepper.

Cover with

  Three-quarters cup of mayonnaise dressing,
  One-quarter cup of vinegar.

Toss gently to mix.  Now chill a baking pan by placing on ice.  Make two quarts of lemon gelatine.  Pour some gelatine in the pan and turn it so as to make one-half-inch coating of gelatine all over the pan.  Now spread on the potato salad in an even layer.  Pour over the salad a little gelatin every few minutes to fill the crevices and cover the top.  Set aside to mould and then when ready to serve, dip the pan in warm water for a few minutes and then unmould on a pastry board.  Cut into squares and place in a nest of crisp lettuce leaves and garnish with a teaspoon of mayonnaise dressing.

GUTNEY RUN POTATO CAKE

Mince fine sufficient salt pork to measure one-half cup.  Place in a frying pan and add three-quarters cup of chopped green onions.  Cook slowly until tender, and then add one quart of mashed potatoes, well seasoned.  Mix well and then turn into a bowl.  Cool, and then form into cakes and roll in flour, and brown in hot pork fat.  Serve with well-seasoned cream gravy.

HASHED-BROWN POTATOES

Peel cold boiled potatoes and then cut in one-quarter-inch dice.  Dust well with flour and then place four tablespoons of shortening in a frying pan and when smoking hot add the potatoes.  Toss gently until nicely browned and add the seasoning.

CORN

Nowhere do they cook corn as tender as it is usually prepared in the corn belt.  Select full, well-shaped ears of corn and remove the husk, leaving just the last layer.  Now fold back this layer of husk and remove all the silk from the corn, using a stiff vegetable brush for this purpose.  Refold the husk about the corn and cook it.

How to cook the corn:  Have a large kettle containing plenty of boiling water.  Add one teaspoon of sugar, add corn and boil twelve minutes for small ears and fifteen to eighteen minutes for large ears; cover pot closely.

TO DRY CORN—­LANCASTER COUNTY RECIPE