Cabbage Salad

Shave a hard white head of cabbage into small strips, take the yolks of 3 well beaten eggs, 1 1/2 cups of good cider vinegar, 2 teaspoonfuls of thick cream, 1 teaspoonful of mustard mixed in a little boiling water; salt and pepper to suit the taste. Mix all but the eggs together and let it boil, then stir in the eggs rapidly; stir the cabbage into the mixture, and stir well. Mrs. F. M. Miller,

New Oxford, Pa.

French Slaw

Cut your cabbage, salt and let stand for 1 hour, drain, add sugar, vinegar, mustard, celery, pepper to suit taste. Jar.

Mrs. Geo. H. Grove.

Cream Slaw

One-half head cabbage, 1 cup thick sweet cream, 1/2 cup sugar, vinegar and salt. Cut cabbage quite fine, add cream and sugar. Beat all together with fork until very light and foamy, then add vinegar to taste and little salt and beat again. Cabbage, cream and vinegar must be very cold before using. Sour cream can be used, but sweet cream preferred.

Mrs. Cora Graybill.

Egg Salad

One half dozen eggs and 1/2 doz. sweet pickles.

Dressing

1 1/2 cups vinegar and water, 2 or 3 heaping tablespoonfuls of sugar, teaspoonful of salt, lump of butter the size of an egg. Boil and pour over the beaten yolks of 2 eggs, set on the stove and boil a few minutes, then add a pinch of cayenne pepper and a little mustard, mixed in water, and 1/2 teaspoonful cornstarch, mixed in water, boil a few minutes, take off the stove and pour into the beaten whites of 2 eggs, set aside until cold. Cut the hard boiled eggs and pickles into dice, then pour the dressing over them, add a few tablespoonfuls of whipped cream. This makes it look dainty and nice. Garnish the dish with finely cut lettuce.

Mrs. Paul Winebrenner.

Beet Salad

Boil 6 small beets until tender, and when cold chop them. Boil 6 eggs hard and remove the whites from three of them to garnish, chop the rest of the eggs, but not in with the beets. Salt and pepper the beets and eggs, after they are chopped, and mix them together very lightly. Put in a dish and pour over them any good salad dressing. Granish the top with rings cut off the whites of the three eggs.

Mrs. A. R. Brodbeck.

Asparagus Vinegarette

For 1 qt. take 4 cucumbers, 1 raw onion, 1 table-spoonful capers, 1 bunch parsley, 2 doz. olives. Chop all together then add 1/2 pt. vinegar and oil, (1/2 pt. water if vinegar is strong.) Season with salt and pepper. Pour over cold asparagus.

Mrs. Howard Young.

Asparagus Salad

Take tips from 1 lb. cold cooked asparagus, cut 1 cucumber into thin slices. Let stand 1 hr. in cold water, add 1/2 teaspoonful salt. Mix lightly with tips, cover with mayonnaise on lettuce.

Stuffed Tomato Salad

Hollow whole tomato, and fill with cut celery, red, green -and yellow sweet peppers. Season with salt and pepper. Cover with mayonnaise dressing. Serve on lettuce leaves.

Mrs. Howard Young.