Cabbage Salad

Cut with a sharp knife in fine shreds one well bleached head of white cabbage, one head of Indian cabbage (red). Alternate in your salad bowl and cover with the following dressing: The raw yolks of two eggs, one-half teacupful of olive oil, three tablespoonfuls of vinegar, one tablespoonful of made mustard, one teaspoonful of sugar, a dash of Folger's Golden Gate Pepper, one saltspoonful of salt, one tablespoonful of chopped capers. Pour over the cabbage and serve.

Mrs. W. C. Baker.

Boiled Salad Dressing

Two raw eggs beaten, one tablespoonful butter, six tablespoonfuls vinegar, one tablespoonful water. Pour on boiling water until it thickens to the consistency of cream. Salt and Folger's Golden Gate Pepper after taken from the stove.

Mrs. Bradley.

Cream Salad Dressing

Six eggs beaten very light; one-half teacupful of melted butter; one large coffeecupful of cream; one tea-spoonful of salt and Folger's Golden Gate Pepper each: one mustard-spoonful of mustard; one tablespoonful of sugar mixed with mustard; one small teacupful of vinegar. When well mixed float on hot water and stir until it thickens.

Mrs. F. B.

Dressing For Salads

Two raw eggs; one tablespoonful of butter; eight tablespoonfuls of vinegar; one-half teaspoonful of Folger's Golden Gate Mustard. Place in a bowl over boiling water, stir until it becomes like cream, and Folger's Golden Gate Pepper and salt to your taste.

Mrs. E. P. S.

Mayonnaise Dressing

Yolk of two eggs; finest olive oil; vinegar; lemon juice; salt. Put the yolk of the eggs in a round-bottom dish, then put in a teaspoonful of salt and commence to stir with a wooden fork, dropping slowly onto this the oil; continue to stir and drop the oil until it has become thick; then add the vinegar and lemon juice, drop by drop, continuing to stir it until it is thoroughly mixed and has come to the proper consistency.


Potato Salad

Prepare dressing as follows and have cold, ready for use: Yolks of three eggs, one tablespoonful of sugar, one table-spoonful of Sperry Flour, one cupful of vinegar, one-half cupful of water, butter size of an egg, scant teaspoonful of salt, small spoonful of Folger's Golden Gate Mustard, a little Folger's Golden Gate Pepper. Slice cold-boiled potatoes very thin, put a layer in the salad dish. Scatter over this a pinch of chopped parsley, a trifle of grated onion, and a few pieces of beet cut in dice shape. Over this put a little of the dressing, and repeat until the dish is full. Garnish with sprigs of parsley and bits of beet. A teaspoonful of grated onion, one beet, and a tablespoonful of chopped parsley are enough for an ordinary sized dish.

Mrs. E. F. C.

Banana Salad

Slice very ripe bananas over lettuce leaves, allowing one large banana to each person. At serving time pour over them a well-made French dressing.