Wash enough endive to live serving bowl; drain off all water. Boil potatoes in jackets until they can be pierced by fork; do not overcook. Skin and slice hot potatoes on endive. Sprinkle lightly with salt and pepper. Add cut-up onion or scallions.
In small frying pan, brown bacon which has been cut up into 1 inch squares. As soon as bacon browns, turn it over the salad and let id drain. Immediately return pan to stove. Pour in about 1/2 inch cider vinegar. Heat to boiling and pour immediately over salad and serve with fresh ham roasted and filling balls. Filling balls are made with favorite turkey or chicken stuffing.
The Endive Salad and Red Cabbage recipes were served every winter at 4540. Father grew two kinds of endive - curly and flat leaf. I have made both every winter. German recipes!
Old recipes never stated quantities or oven temperatures. Old timers knew what to do and they called it "cooking by thump!"
