9 quarts sliced potato 1 quart beef broth

4 or 5 tablespoons salt

5 teaspoons paprika

1 tablespoon mustard 3 tablespoons sugar

3 or more cups salad oil 1/2 cup minced onion 1 tablespoon celery salt 1 1/2 cups vinegar 1/2 cup parsley 12 hard-cooked eggs

Scrape new potatoes, and boil in salted water. Slice while still hot. Add hot beef broth, seasonings, onion, and half the oil. Mix, and let stand several hours. Rub yolks through sieve; add mustard, sugar, and vinegar. Stir until smooth, and add rest of oil. Add egg whites, finely chopped, and combine with potato. Sprinkle with parsley. The bowl or pan in which salad is mixed may be kept standing in pan of hot water, since the salad should be warm when served. There should be sufficient oil to keep salad well moistened. Bacon fat may be used in place of oil.