Fruit Salad

Dates, figs, nuts, cherries, white grapes, pineapple, oranges, bananas.

Dressing. - Two egg yolks, one-third cup of butter, one table-spoonful of flour, one cup of sugar, cream these together and add two cups of boiling water. In double cooker, when cool add one tablespoon vinegar, one teaspoon lemon extract. - Mrs. Geo. Mathews.

Fruit Salad

One can of grated pineapple, three chopped oranges, three chopped bananas, one-fourth pound candied cherries, one-half box gelatine, dissolved in half pint of cold water. To one and one-half pints of hot water, add one pint of sugar and the juice of two lemons, strain and pour into the dissolved gelatine. When cool pour over fruit and set in cold place to congeal. Make day before using. Serve with whipped cream. - Mrs. E. J. Briswalter.

Cream Slaw

Chop cabbage fine, yolks of two eggs, one-half cup sugar, beat together, add half cup of vinegar, boil three minutes, remove and let stand about two minutes, then add half cup of cream or rich sweet milk, butter size of walnut, salt to taste, add dash of cayenne pepper, let come to boil and pour over cabbage. - Mary Crawford.

Cabbage Slaw

Chop fine one-half gal. cabbage, two eggs beaten well, one-half cup of cream, butter size of an egg, one-half cup of sugar, one cup of vine-gar, one-half cup of water. Boil and pour over cabbage.

Carrot Salad

Pare and grind with the coarsest knife of your grinder, two cups of raw carrots. Chip one cup each of celery and nuts. English wal-nuts preferred. Pour over a cream dressing and garnish with boiled egg and parsley. - Mrs. Sam Blair.

Egg Slaw

Chop fine about two pints cabbage, sprinkle with salt and pepper, place on the stove one small cup vinegar, one tablespoonful sugar, pinch mustard, butter one-half size of egg. Let boil, then add one egg, well beaten. Cook a few seconds. Pour over cabbage. - Mrs. Dozier.

Cold Slaw

Chop fine one-half medium sized head of cabbage, salt and pepper to taste. Boil together one-half cup vinegar, one-half cup sugar, tablespoonful butter, two well beaten eggs until it thickens, then pour over the seasoned cabbage and serve cold. - Mrs. Chester Melrose.

Salad Dressing

Boil one-half cup vinegar with two teaspoons sugar, one-half teaspoon each of salt, mustard, cayenne. Beat one-fourth cup butter to a cream, with one teaspoon flour, stir into the boiling vinegar. Cook five minutes, then pour it over one well beaten egg.

Mayonnaise Dressing

Three egg yolks, not cooked, one teaspoon dry mustard, one tea-spoon salt, one tablespoon flour, one-fourth salt spoon paprika, two tablespoons sugar, two tablespoons melted butter, three-fourths cup hot water, one-half cup hot vinegar, cook and pour over the beaten yolks. Add sweet or sour cream. - Mrs. Sam Ronalds.

Boiled Salad Dressing

Mix three teaspoons of sugar, one-half teaspoon of mustard, one teaspoon salt, one teaspoon corn starch. Beat the ingredients into the yolks of two eggs. Add three tablespoons of cream, one-half cup vinegar and the beaten whites of two eggs. Cook until it thickens, and stir constantly. Remove and add one and one-half tablespoons olive oil. - Mary Crawford.

Slaw Dressing

One tablespoon butter, half-cup vinegar, beat one egg with three teaspoons sugar, a little flour, one-half teaspoon ground mustard and one-half cup milk or cream. Boil rather thick. Let cool then pour over cabbage. Put salt and pepper on cabbage. - Mrs. Nash.

Cream Salad Dressing

Yolks of four eggs, two tablespoons corn starch, one-half teaspoon mustard, one teaspoon of sugar, one teaspoon table salt, dash of cay-enne pepper, juice of one lemon; cut one onion in half, and scrape the juice. One-fourth cup of vinegar. Mix the dry ingredients with the eggs and vinegar. Add one quart of cream, sweet or sour, cooking until thickened. Add two tablespoons of olive oil.

Pork Salad

Two pounds of well cooked fresh lean pork, one and one-half cups chopped celery, one-half cup cabbage, pepper and salt to suit taste, and mix with mayonnaise dressing. - Mrs. I.N. Price.

Salad Dressing

Yolks of eight eggs, one and one-half cups butter, one-third cup sugar, two teaspoons dry mustard, one teaspoon salt, pinch red pepper, one tablespoon flour. Mix the above well; heat a pint of vinegar; when boiling add the above mixture and let this cook until it thickens, when cool pour into a glass jar and keep in a cool place. - Mayme Vin-cent.