Cabbage Salad

Mrs. J. M .Stewart.

One salad bowl cabbage, cut fine, three-quarter pint of vinegar, and lump of butter the size of a walnut; bring to a boil, then add one (or two, if the cabbage is watery,) well-beaten eggs, with one-half pint rich cream. One teaspoonful sugar, one-half teaspoonful salt, one-half teaspoonful cornstarch, one teaspoonful, grated dry, horse-radish, two pinches black pepper. Stir briskly until it boils, and mix with the cut cabbage while hot.

Potato Salad

Mrs. M. M. Templeton.

Chop fine one small onion, slice then twelve cold potatoes; season with pepper, salt, and three tablespoonfuls of vinegar, one of made mustard, two of salad oil; mix thoroughly. A little chopped celery improves it.

Potato Salad

Mrs. J. E. Hollenbeck.

Slice cold boiled potatoes fine, with enough fine sliced raw onions to season; add pepper, salt, sweet oil, and vinegar to suit taste; mixing with care not to break slices of potatoes.

Salad Dressing

Mrs. J. De Barth Shorb.

For an ordinary salad of any kind for a family of six or eight persons. - To a teaspoonful of mustard add sufficient water to reduce to a paste about the consistence of batter; then add the yolks of two or three fresh eggs; beat the compound well until the ingredients are thoroughly mixed. Two teaspoonfuls of white sugar are then dissolved in the smallest quantity of water, and stirred into the mixture. Add a small quantity of red pepper (one-quarter of a tea-spoonful). Pour in the oil, two tablespoonfuls at a time, mixing thoroughly in the dressing until ten or twelve table-spoonfuls of oil have been used. Finally add two table-spoonfuls of vinegar.

Salad Dressing

Mrs. S. Speedy.

Beat two eggs; add one-half teacup of vinegar, one teaspoonful of mustard, one of sugar, one-half teaspoonful of salt, and a lump of butter the size of a walnut. Set this in boiling water until the egg is cooked; stir constantly. This makes a very nice dressing, especially for cabbage.

Chicken Salad

Mrs. M. M. Templeton.

Two large chickens, boiled; the yolks of nine hard-boiled eggs, half pint of vinegar, one gill of mustard, mixed, one small teaspoonful of cayenne pepper, one tea-spoonful of salt, and four large heads of celery, chopped fine.

Salad Dressing

Mrs. Anna Ogier.

To two hard-boiled yolks of eggs, beaten well, add and incorporate one salt-spoonful of table salt, one mustard-spoonful of raw mustard, a teaspoonful of soft sugar, and one cayenne-spoonful of cayenne pepper. Before beginning, rub the basin over with a bit of garlic or onion. When all is well pounded, add very gently, mixing all the time, four tablespoonfuls of cream or milk and two tablespoonfuls of vinegar. The last must be put in slowly, as it depends on the strength of the vinegar how much to use. Stop pouring in when the dressing becomes thick. This dressing was taught me by an old epicure, and whenever I make it every one speaks of its perfection.

Dressing For Salad

Mrs. M. M. Templeton.

One egg, one tablespoonful of cream, one tablespoonful of white sugar, three of vinegar, one of olive oil, one of mixed mustard, and a little salt.

Chicken Salad

Mrs. J. E. Hollenbeck.

One teaspoonful mustard, two hard-boiled yolks of eggs, well mashed, two raw yolks of eggs, well beaten, pepper and salt to taste, half a bottle of sweet oil, three table-spoonfuls of vinegar, celery and lettuce; breast of chicken; shred it; do not chop it.

Salad Dressing

Miss Tuthill.

The yolk of one hard-boiled egg, mashed very fine and smooth, one teaspoonful of sugar, one salt-spoon even full of salt, one-half teaspoonful of dry mustard, and two or three sprinkles of black pepper from the pepper-box. Mix the dry things all together with the mashed yolk; then add one raw yolk; mix in well with a wooden salad-spoon; then add a salad-spoonful and a half of oil, a little at a time; beat thoroughly, and then add two salad-spoonfuls of vinegar.