Lettuce Salad

Wash and dry nice lettuce leaves, pour over a salad dressing, garnish with slices of hard-boiled egg.

Hot Slaw

One-half pint vinegar, butter the size of an egg, 1 eggy 2 teaspoons each of mustard, salt and pepper. Boil the vinegar; take it from the stove, stir in all the ingredients quickly and pour over finely chopped cabbage. Cover closely and serve while hot.

Cabbage Salad

Cabbage chopped fine as for slaw, put a cup of vinegar in a stew pan and let come to a boil, take 1 tablespoon of flour, 3 eggs, 1 teaspoon mustard, butter the size of an egg, sweeten a little, salt and pepper to taste, put in the vinegar and boil until thick. Pour over the cabbage when cold.

Oyster Salad

Drain liquor off one can cove oysters, 1 cup vinegar to liquor, heat, pour over oysters cut in pieces, one cup celery cut in one-third inch pieces, or one cup chopped cabbage, 2 teacups rolled crackers, 4 beaten eggs; 1 teaspoon salt, 1 teaspoon mustard, 1 tablespoon butter, 2 teaspoons celery seed, if cabbage is used. Let stand several hours.

Winter Salad

One head of lettuce, 2 lemons, 3 juicy apples and 1 stalk of celery. Pare the apples, cut them into slices, treat the lemons likewise. Mix thoroughly with finely chopped celery and cover with mayonnaise dressing. Serve on lettuce leaves.

Cauliflower And Beet Salad

Cut the cauliflower into desired pieces and steam until tender; mix with cold boiled beets cut in dice shape and serve with mayonnaise.

Asparagus Salad

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

Lobster Salad

Put a large lobster over the fire in boiling water slightly salted; boil rapidly for about twenty minutes; when done it will be of a bright red color, and should be removed, as if boiled too long it will be tough. When cold crack the claws, after first disjointing, twist off the head (which is used in garnishing), split the body in two lengthwise, pick out the meat in bits not too fine, saving the coral separate; cut up a large head of lettuce slightly, and place on a dish over, which lay the lobster, putting the coral around the outside. For dressing take the yolks of 3 eggs, beat well, add four tablespoons salad oil, dropping it in very slowly, beating all the time; then add a little salt, cayenne pepper, half a teaspoon mixed mustard, and two tablespoons vinegar. Pour this over the lobster just before sending to the table.

Mayonnaise Dressing

Two teaspoons mustard and 6 of sugar, 1 teaspoon of boiling water poured on the sugar and mustard to make a paste, 4 eggs, 2 cups of vinegar; cook all together and when done put in butter the size of a walnut; when cold add sweet cream.

Combination Salad

One cup walnuts, 1 stalk celery, 3 large apples and 1 teaspoon salt.


One-half cup vinegar, cup of sugar, 1 egg, butter size of walnut, mix dressing before putting on the stove, cook until thick, let cool then mix in the salad.