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Potpourriprinted page 89

KOREAN SALAD

Doug Albert, Attorney, W.S.C.A.

Ingredients

  • 2 bunches Spinach (washed) (cut)_______I
  • 5 ea. Eggs hard boiled (minced)
  • 1 can Waterchestnuts (sliced thin)
  • 1 can Bean sprouts
  • 1/4 # Bacon (diced) (cooked)________II
  • 1 ea. Egg hard boiled (minced)_______III
  • -- Dressing (below____________IV
  • DRESSING
  • 3/4 cup Sugar
  • 1 cup Vinegar
  • 1 cup Oil__________________V
  • 1 Tbsp. Worcestershire
  • 1/4 cup Catsup
  • 1 ea. Onion (dey) (minced)________VI

Method

  1. Mix II together Mix II into I When ready to serve, mix IV (dressing) into OR pour over the salad. After salad is mixed with dressing-add III for garnish.
  2. Mix V together. Mix VI into V. Chill till ready to use.

Note from the transcription

Ingredients are printed in two columns (quantity left, item right); typed leader rules link groups of ingredients to the roman numerals used in the method. The second method block belongs to the DRESSING printed in the lower half of the page.

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Photograph of printed page 89 of Favorite Recipes
The text above is transcribed as printed, including the book’s own misspellings. Some readings on this page are uncertain.

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