"I warrant there's vinegar and pepper in't." - Shakespeare.

Bean And Pea Salad

One cup each of cold cooked peas and beans, one cold diced potato, and three or four chopped radishes. Toss about in a salad dressing. Serve on lettuce leaves with diced radish as a garnish.

Beet Salad

Boil in cooker and peel about five medium sized beets. Dice or chopp. Cut up a medium sized bunch of celery. About three apples and English walnuts to taste. Just a suspicion of onion, say a teaspoonful, salt, and pepper. Cover with boiled mayonnaise and serve on lettuce leaves.

Chicken Salad

Cook the chicken in the cooker the day before required for the salad. Take equal parts of chicken and celery. Cut them into very small pieces and keep in ice box until an hour before time to serve. Then mingle with a portion of the dressing, which should be cold, and return to the box until time to serve. Arrange the salad on crisp lettuce leaves and pour over it the remainder of the dressing. Blanched almonds cut into small pieces make a desirable addition.

Dressing

Into a double boiler put two cups of sweet cream and when hot stir in four eggs well beaten with one teaspoonful of salt, one-half teaspoonful of mustard, two teaspoonfuls of sugar, one-fourth saltspoonful of red pepper, and one teaspoonful of flour. When cold, beat in three-fourths cup of vinegar. If the vinegar is strong, reduce as much as seems necessary.

Cold Slaw

Slice cabbage fine and put into a dish. To one small dishful, allow onehalf teacup of hot vinegar; add mustard, pepper and salt. Beat one egg and pour the boiling vinegar over it. Add half a cup of thick cream and pour all over the cabbage.

Thomazine's Cheese Balls

One and one-half cups grated cheese, two level spoons of flour, a pinch of cayenne pepper, one-fourth teaspoon of salt, and whites of three eggs, well beaten. Stir all ingredients together, shape into balls the size of a walnut; then roll in beaten yolks of eggs and in cracker crumbs. Fry in hot lard. This makes twenty-four balls. Use with various salads.

Cottage Cheese

Set a crock of sour milk into a kettle of steaming water, being careful that the water is not so hot as to cook the milk unduly. Set all into the cooker five hours. It will be beautifully curled. Strain through cheese cloth. Season with salt, curry powder, and sage, and add cream. Use with salads. This is fine spread on bread for sandwiches.

Salad Dressing

Four eggs, three-fourths cup each of strong vinegar and water, one-fourth cup of sugar, one small teaspoonful of mustard, one teaspoonful salt, one-fourth of white pepper, and two table-spoonfuls of butter. Beat the ingredients thoroughly together and when hot stir in three teaspoonfuls of cornstarch wet with cold water. Cook until thick, beat, and place in small jars to cool. When ready to use thin with whipped cream.

This will keep several days and may be used with many salads. For a fruit salad add a large portion of the whipped cream and, if liked, a little more sugar. For cabbage add sour cream or whipped sweet cream, and celery or celery seed. For a potato salad add a few drops of onion juice with the cream and garnish with hard boiled eggs.