A recipe for making hungarian vegetable salad – Mix together one cup each of cold cooked peas, beans, carrots, and potatoes. Cover with French dressing and let stand for twenty minutes. Add one cup of smoked salmon or haddock, cut in small pieces, the chopped whites of four hard-boiled eggs and two stalks of celery. Mix thoroughly, garnish top with yolk of egg pressed through a wire sieve; and with cucumbers and beets, cut in fancy shapes.

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