Lettuce Salad

3 heads lettuce chopped. 1 cupful boiling sweet milk. 1 small teacupful vinegar.

1 tablespoonful butter.

2 eggs well beaten.

1 tablespoonful white sugar. 1 teaspoonful celery essence. Salt and pepper to suit. Heat the milk and vinegar in separate vessels. When the vinegar boils put in the butter, sugar and seasoning. Boil up once and pour over the lettuce. To the hot milk add the eggs. Cook one moment after they begin to thicken. Pour this custard over salad, stir quickly, cover and set to cool.

Cauliflower Salad

Break a head of cauliflower into suitable pieces. Boil in salted water three-fourths of an hour and cool, or make use of the vegetable that may be left from dinner and serve with nonpareil or cream salad dressing, or boiled dressing.

Celery Salad

2 bunches celery. 2 tablespoonfuls salad oil. 2 tablespoonfuls of vinegar. ½ teaspoonful each of salt and pepper. Lay the celery in cold water for an hour. Cut in inch lengths or chop coarsely. Mix the oil, vinegar and seasoning and stir thoroughly into the celery. Equal parts of celery and chopped cabbage may be used.

Tomato Salad

Peel and slice the tomatoes. Set them in a cool place, on ice if possible.

1 egg beaten very light.

2 teaspoonfuls of sugar.

1 onion chopped fine.

2 tablespoonfuls vinegar.

1 tablespoonful of lemon juice.

1 teaspoonful of salt.

2 tablespoonfuls sweet oil. Pinch of Cayenne pepper.

Mix thoroughly, adding the oil last. Pour over the tomatoes and garnish with hard-boiled eggs. This quantity of dressing will answer for one quart of sliced tomatoes.

Tomato Mayonnaise

A mayonnaise dressing may be used instead. The tomatoes sliced half an inch thick and a little of the dressing put on each slice.

Salmon Salad

1 can fresh salmon.

4 bunches celery (or an equal amount white cabbage may be used). €hop as for chicken salad and pour over the following dressing:

1 teaspoonful mustard. 2 tablespoonfuls vinegar.

2 yolks of eggs.

Salt to taste, a little Cayenne pepper; mix thoroughly.

Oyster Salad

1 quart oysters. 1 bunch celery.

1 raw egg.

Yolks of 2 hard-boiled eggs.

2 tablespoonfuls of olive oil, or melted butter.

1 teaspoonful each of pepper, salt and made mustard. ½ cupful of vinegar.

Whip the • raw eggs with the oil or butter and sugar. Rub the hard-boiled yolks with the seasoning. Mix with the raw egg and beat in the vinegar slowly.

Drain the oysters and cut in small pieces with a sharp knife; cut the celery in bits. Mix together with ½ the dressing. Pour the rest of the dressing over the salad. Mix; garnish with olives, or arrange a large spoonful on a lettuce leaf and pour a little of the dressing on the top; arrange the leaves so filled upon a fancy platter and serve.