Tomato Salad

Take the skin, juice, and seeds from nice, fresh tomatoes, chop what remains with celery, and add a good salad-dressing.

Salad Dressing

Yolks of two hard-boiled eggs rubbed very fine and smooth, one tea-spoon English mustard, one of salt, the yolks of two raw eggs beaten into the other, dessert-spoon of fine sugar. Add very fresh sweet-oil poured in by very small quantities, and beaten as long as the mixture continues to thicken, then add vinegar till as thin as desired. If not hot enough with mustard, add a little cayenne pepper. - Mrs. Gov. Cheney

Salad Dressing

The yolks of two eggs beaten thoroughly, one level tea-spoon salt, one of pepper, two of white sugar, two tea-spoons prepared mustard, one table-spoon butter; stir in the mixture four table-spoons best vinegar, put dressing into a bowl, set it in a kettle of hot water, and stir constantly till it thickens; set away, and when cool it is ready for use. This is sufficient for one quart finely-chopped cabbage, and should be poured over while hot, and thoroughly mixed with the cabbage, which may then be placed upon a platter, formed into an oval mound, and served cold.

Bottled Salad Dressing

Beat yolks of eight eggs, add to them a cup of sugar, one tablespoon each of salt, mustard, and black pepper, a little cayenne, and half a cup of cream; mix thoroughly; bring to a boil a pint and a half vinegar, add one cup butter, let come to a boil, pour upon the mixture, stir well, and when cold put into bottles, and set in a cool place. It will keep for weeks in the hottest weather, and is excellent for cabbage or lettuce.

Cream Dressing For Cold Slaw

Two table-spoons whipped sweet cream, two of sugar, and four of vinegar; beat well and pour over cabbage, previously cut very fine and seasoned with salt. - Miss Laura Sharp, Kingston.

Salad-dressing With Potato

Peel one large potato, boil, mash until all lumps are out, and add the yolk of a raw egg, stir all well together and season with a teaspoon of mustard and a little salt; add about half a gill of olive-oil and vinegar, putting in only a drop or two at a time, and stir-ring constantly, as the success of the dressing depends on its smooth' ness. This dressing is very nice with celery or cabbage chopped fine, and seasoned with a little salt and vinegar. - Mrs. E. L. Fay.

Oyster Salad

Half gallon each fresh oysters and celery cut into dice, yolks of four hard-boiled eggs, a raw egg whipped, two large spoons melted butter, two tea-spoons each of salt, black pepper and made mustard, one tea-cup vinegar, two pickled cucumbers cut fine. Drain liquor from oysters, throw in hot vinegar on the fire, let them stay until plump, not cooked. Put at once in cold water, drain off, and set in cool place; prepare dressing. Hub salt, pepper and mustard with the yolks finely mashed; add butter, a few drops at a time. When smooth, add beaten egg, then vinegar by the spoonful; set aside. Mix oysters, celery and pickle, tossing up well with a silver fork; salt to taste. Pour dressing over all. - Mrs. Col. G. S. Park, Parkville, Mo.