[From The Tulsa Daily World, February 4, 1923, Anniversary Section, p. 8]

  Italian salad:  Peel four baked po-
tatoes and cut them into small cubes;
Add one sliced cucmber, one-half
cupful of sliced onion, one stalk of
chopped celery, and some radishes
chopped fine; add one-half cupful
of chopped nut meats and mix with
the salad.