From my complete collection of Good Housekeeping cookery cards, here’s another revolting recipe from the 1970s.


1½ lb. new potatoes, peeled
a few chives
¼ pint mayonnaise
8 slices ham
4 oz. cream cheese
16 oz. can pineapple rings, drained
salt and pepper
carton of mustard and cress


Cook potatoes in salted water till nearly tender. Drain and dice. Snip the chives into mayonnaise and mix well. If too thick add a tablespoonful of milk. Toss the potatoes in this while they are still warm. Chill.

Meanwhile, roll ham slices into cone shapes and fill with a mixture of cream cheese and two chopped pineapple rings, seasoned to taste with salt and pepper. Chill.

Pile potato salad in the centre of a plate, arrange the cornets around the edge. Place a small bunch of cress behind each cornet and a quarter of a pineapple ring on each cornet. Make a cut in the last pineapple ring, twist and place on top of the potato salad.