"Oh! green and glorious! Oh! herbaceous meat! 'Twould tempt the dying Anchorite to eat;

Back to the world he'd turn his fleeting soul,

And plunge his fingers in the salad bowl."

Salad Dressing For Cabbage

One egg, ½ teacup vinegar, 1 teaspoon mustard, pinch salt, 1 teaspoon flour, small piece butter, heat until it becomes thick like cream.

Bean And Onion Salad

Peel and slice very fine five medium sized onions, cover with cold water, let stand for a few moments, then press them tightly with the hands to remove strong taste, drain thoroughly. Place in salad bowl 3 cups cold baked beans, mix with onions 2 level teaspoons salt, ½ teaspoon pepper, 2 tablespoons olive oil, 1 teaspoon sugar, 2-3 cup vinegar. Mix lightly but thoroughly with fork and spoon. Garnish with olives, 2 hard boiled eggs sliced, and crisp lettuce.

Chicken Salad

Cook three chickens until tender, chop, not very fine, add twice the quantity of mixed cabbage and celery chopped fine, slice 6 hard boiled eggs, season to taste, mix.

Dressing

Two pints vinegar, butter size of an egg} when boiling hot stir 3 well-beaten eggs, 3 tablespoons mustard, 1 teaspoon pepper, 2 tablespoons sugar, 1 teaspoon salt. Cook until thick, pour over chicken and cool.

Chicken Salad

Sixteen hard-boiled eggs, 3 tablespoons salt, 3 tablespoons white mustard seed, 3 tablespoons black pepper, 3 tablespoons sugar, 3 tablespoons celery seed, ¾ gallon cabbage, ¾ gallon turkey or chicken, 4 cups vinegar, ½ cup melted butter or 1 cup fat fowl is boiled in. This is extra good.

Egg Salad

One dozen hard boiled eggs. Dressing - Two eggs well beaten, 1 heaping tablespoon sugar, 1 tablespoon flour, salt and pepper, 1 teaspoon mustard, 1 scant cup vinegar; cook in double boiler. When ready to serve, thin the dressing with either sweet or sour cream. Arrange in salad dish, first a layer of the sliced eggs then the dressing ending with the eggs.

Bean Salad

Cold cooked stringed beans, drained and dressed with mayonnaise dressing make an excellent salad.

Nut Salad

One pound English walnuts, 1 quart chopped apples, 1 quart celery, 1 pound grapes.

Dressing

Yolk of 12 eggs, 4 tablespoons sugar, 1 cup vinegar, 1 level teaspoon mustard, butter size of an egg, 1 teaspoon salt, pinch cayenne. This will serve 30 people.

Waldorf Salad

Two-thirds cups chopped celery, 1-3 cup chopped tart apples, 1-3 cup chopped English walnuts, mayonnaise dressing. Serve on lettuce leaves.

Cream Dressing For Cold Slaw

Two tablespoons whipped sweet cream, 2 tablespoons of sugar, 4 tablespoons of vinegar. Beat well and pour over cabbage, previously cut very fine and seasoned with salt and pepper.

Salad Dressing

Two-thirds cup vinegar, ½ cup sugar, 2 raw eggs, beaten, 2 teaspoons salt, 1 of mustard, 1 teaspoon of butter. Cook until like cream.