Sidney Smith's Winter Salad

Two large potatoes, passed through kitchen sieve,

Unwonted softness to the salad give;

Of mordant mustard add a single spoon Distrust the condiment which bites too soon;

But deem it not, though made of herbs, a fault

To add a double quantity of salt;

Three times the spoon with oil of Lucca crown,

And once with vinegar procured from town.

True flavor needs it, and your poet begs

The pounded yellow of two well-boiled eggs.

Let onion atoms lurk within the bowl,

And, half-suspected, animate the whole;

And lastly, on the favored compound toss

A magic tea-spoon of anchovy sauce.

Then, though green turtle fail, though venison 's tough,

Though ham and turkey are not boiled enough,

Serenely full, the epicure shall say,

" Fate can not harm me - I have dined to day."

Asparagus Salad

After having scraped and washed asparagus, boil soft in salt water, drain off water, add pepper, salt and strong cider vinegar, and then cool. Before serving, arrange asparagus so that heads will all lie in center of dish; mix the vinegar in which it was put after removing from the fire with good olive oil or melted butter, and pour over the asparagus. - Mrs. Leivis Brown.

Bean Salad

String young beans, break into half-inch pieces (or leave whole), wash and cook soft in salt water; drain well, add finely-chopped onions, pepper, salt and vinegar; when cool add olive-oil or melted butter. The onions may be omitted.

Cabbage Salad

Two quarts finely-chopped cabbage, two level table-spoons salt, two of white sugar, one of black pepper, and a heaping one of ground mustard; rub yolks of four hard-boiled eggs until smooth, add half cup butter, slightly warmed; mix thoroughly with the cabbage, and add tea-cup good vinegar; serve with whites of the eggs sliced and placed on the salad. - Mrs. Col. Hawkins.

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Cabbage Salad

Put the milk and vinegar on to heat in separate sauce-pans; when the vinegar boils, add butter, sugar, salt and pepper, and stir in the chopped cabbage; cover, and let scald and steam - not boil - for a moment, meanwhile, remove hot milk from stove, cool a little, and stir in the well-beaten and strained yolks; return to stove, and boil a moment. Dish cabbage and pour custard over it, stir rapidly with a silver spoon until well mixed, and set immediately in a cold place.

Cream Slaw

One gallon cabbage cut very fine, pint vinegar, pint sour cream, half cup sugar, tea-spoon flour, two eggs, and a piece of butter the size of a walnut; put vinegar, sugar and butter in a sauce-pan and let boil; stir eggs, cream and flour, previously well mixed, into the vinegar, boil thoroughly and throw over the cabbage previously sprinkled with one table-spoon salt, one of black pepper and one of mustard. - Mrs. Dr. Skinner, Somerset,

Plain Cold Slaw

Slice cabbage very fine, season with salt, pepper, and a little sugar; pour ever vinegar and mix thoroughly. It is nice served in the center of a platter with fried oysters around it. 19