One pint of cold boiled potatoes, cut in small pieces; one pint of chopped cabbage; a little celery cut in small pieces; four boiled eggs, two cut up and put in the salad, and two cut in slices and laid on top. Add a little salt.

DRESSING.—Yolks of two eggs, one teaspoon of salt, one teaspoon of mustard, one teaspoon of pepper, four tablespoons of butter, four tablespoons of vinegar, one tablespoon of sugar. Beat all together and cook. When cool add about half a cup of sweet cream and turn it over the salad.

1 large eggplant
1/2 c. white vinegar
3 c. water
1/4 t. black peppercorn
3-5 whole bay leaves
1/2 t. salt
2 t. sugar
1 handful fresh dill,
chopped or
2 t. dried dill
3/4 c. mayonnaise

Mix dill with mayonnaise; set aside. Cut eggplant into sticks about
finger-size, first cutting into slices. In a pot large enough to hold eggplant, make the marinade. Bring to a boil vinegar, water, spices, salt and sugar. Add eggplant. Marinade should cover eggplant. Do not stir. Cover and simmer until eggplant begins to look transparent. Turn into colander to drain and cool. Remove bay leaves; save. Do not remove peppercorns. When cool, using a wooden spoon, fold in mayonnaise. Decorate with bay leaves and enjoy.

How I learned to make MARINATED EGGPLANT SALAD, and a few other things...
The year was 1936; I was a fairly new arrival in Haifa, and had not yet learned to speak, read or write Hebrew. A young teenager, alone, and like so many other girls, I was staying temporarily at the Beth Hachalutzoth. I heard of a cookery course, and, perhaps rashly, registered as a student. Throughout the first day in class I sat there feeling what the builders of the Tower of Babel must have felt. The course was to last for three months, and the prospect of sitting through so much time in empty isolation was more than I could bear. I came to class armed with a thick wad of blank papers, and a lot of sharpened pencils, and hung on the teacher's lips for all my life was worth, taking down every sound she uttered. I understood nothing. The only alphabet I knew was the Roman alphabet and the sounds I took down were a phonetic representation of Hebrew in Roman letters.

Each evening I scoured the corridors of the Beth Hachalutzoth in search of some girl who was willing to work with me for an hour or two, and was usually lucky. I would slowly read to her the succession of sounds I had taken during class. The girl would extract from this medley the beginnings and ends of words as each became recognizable to her, until a sentence would begin to emerge. It was exciting to watch her face light up with recognition, and immediately she'd translate the Hebrew into German or Yiddish, whichever was functioning as the common language between us. At last I could fully understand what I had observed in class in the way of practical work.

I immediately began scribbling again, this time writing down the recipes we had prepared that morning, and all the instructions that went with them. Needless to say, I managed to acquire quite a bit of knowledge of Hebrew, and by the end of the course was able not only to pass the exams, but I had also compiled a cookbook in a language I could read. When I showed my cookbook to the teacher some months later, she politely admired it, but suggested that it might be a good idea if I were to translate it all into Hebrew, sothat she and others might be able to read and understand it too!

1 6-oz. lemon gelatin
3 c. boiling water
1 large frozen lemonade
2 large whipped topping

Add boiling water to gelatin and stir until dissolved. Stir in lemonade. Refrigerate until thick. Whip with electric beater until frothy. Fold in whipped topping and pour into large 12 cup mold. Refrigerate for 6 hours.

1 3-oz. pkg. lemon gelatin
3/4 c. boiling water
1/2 c. mayonnaise
1 T. lemon juice
1 pkg. frozen chopped spinach, thawed and drained
1 c. chopped celery
1/2 t. salt
1/4 c. chopped green onion
1 lb. small curd cottage cheese
1/3 c. chopped cashews or water chestnuts

Dissolve gelatin in 3/4 cup boiling water. Add mayonnaise and lemon juice. Thicken in refrigerator. Fold remaining ingredients into thickened gelatin. Pour into oiled mold and chill until solid.

Yield: 8 servings

Wash in cold water and wipe some fair, ripe tomatoes, cut in slices 1/3 inch thick; do not peel them. Arrange some clean white lettuce leaves on a silver or china platter with 2 large leaves at either end, their stems toward the middle, and 2 small ones at the sides. Lay on them the slices of tomato with their edges overlapping each other. Serve with this salad French dressing.

1 8-oz. pkg. thin spaghetti
2 medium tomatoes
2 cucumbers
1 large green pepper
1 large Bermuda onion
1 8-oz. bottle Italian dressing
1/2 bottle spicy salad seasoning

Break spaghetti into pieces and cook according to package directions. Chop all vegetables and add to drained, cooked spaghetti. Toss. Add Italian dressing and seasoning and mix well. Marinate overnight.

May be kept covered in refrigerator for 4 to 5 days.

Yield: 12-15 servings.

2 cucumbers
1 onion
1 t. salt
garlic
2 T. tarragon vinegar
1/4 t. pepper
1 c. sour cream

Slice cucumbers very thin. Slice onion and place in bowl. Sprinkle with salt and put in refrigerator for 1/2 hour. Drain off water. Rub salad bowl with garlic and place vegetables in it. Pour over the vinegar and pepper. Add sour cream and toss lightly.

Yield: serves approximately 5 as a relish or side dish

4 stalks raw broccoli
3/4 lb. mushrooms
15-18 radishes
2 bunches scallions
1/2 can garbanzos (chick peas)
salt, pepper to taste
2 t. mustard, dry or wet
1 c. salad oil
1/2 c. red wine vinegar
juice of 1 lemon
(or substitute any preferred salad dressing for last 4 ingredients)

Cut bottoms of stalks off broccoli and divide flowerets into small pieces. Slice mushrooms, radishes, scallions and add to broccoli flowerets. Add garbanzos, then salt and pepper to taste. Mix together mustard, oil, wine vinegar and lemon juice. Mix this with the vegetables, add cheese, mix again. Just before serving taste and see if you want a bit more lemon.

Yield: 10 servings

1/4 c. sour cream
2 T. grated horseradish
1/8 t. salt
3/4 t. sugar
1 small can diced beets, chilled
1/2 c. diced celery
lettuce
2 eggs, hard-boiled (optional)

Combine sour cream, horseradish, salt and sugar. Chill. Drain beets, add celery. Arrange beets on a lettuce leaf and surround with egg slices, if used. Top with the horseradish dressing.

6 medium beets, cooked
3 raw sour apples
4 cold boiled potatoes
1 onion, chopped
3 dill pickles
3 eggs, hard-boiled
4 pickled herrings
1 T. vinegar
1/4 t. salt
1/8 t. pepper
mayonnaise to moisten

Dice all ingredients. Add enough mayonnaise to hold together and toss lightly. Serve on lettuce leaf.