Boil four or six potatoes, cut in thin slices, pour the hot dressing over and let it stand until cold. Two tablespoons chopped celery may be mixed with the potatoes, and one teaspoon onion juice may be stirred into the dressing after it is cooked. Serve in the same manner as the meat salads. Sliced boiled beets are some times added.
Pour boiling water over four or six tomatoes, and let it stand a moment. Pour off, and add cold water, slip off the skins, slice, and set away to become cold. Serve with the cold dressing. If desired, the slices of tomatoes may be served on lettuce leaves.
Take a peck of ripe tomatoes, cut each, and boil in a porcelain kettle until the juice is extracted and the pulp dissolved. Press through a colander, then through a hair sieve. Return to kettle; season with an ounce each salt and mace, a tablespoonful each black and cayenne pepper, powdered cloves, and celery seed (in a thin bag), and same of ground mustard. Bon five hours, stirring frequently and in the last hour constantly. Let stand twelve hours in a stone jar in cellar. Add a pint of strong vinegar; take out the bag of celery seed, and bottle for use. Keep in a cool, dark place. Of the (numerous catsups, this is the most useful for ordinary purposes.
Take a fresh, crisp cabbage, and pull off the loose and torn leaves. Cut it into several pieces, and shave each piece into very thin strips. Strain the salad dressing, while hot, over the cabbage, mix it well, spread it out, and set it away to cool. When ready to serve, arrange in a neat mound in the centre of a clean dish. If the cabbage is wilted, soak it for an hour or more in cold, salted water.
Pick over the leaves carefully and see that they are whole, clean and free from insects. Wash them in cold water, and shake the leaves gently in a cloth to dry them. Arrange on a flat dish with the smaller leaves inside the larger, and serve, with the cold salad dressing on the table.
Boil hard one-half dozen eggs. When cold chop fine with stalks and tender leaves of a root of celery, and a handful of green parsley. Pour over the mixture a sauce made by rubbing together a dessertspoonful of mustard with the same quantity of salt and two spoonfuls of granulated sugar, into which beat well, five spoonfuls of olive oil and five of vinegar.