Winter Salad

Take the quantity desired of endive, mustard, cress, and celery. Clean thoroughly, dry in a cloth, and put in a salad bowl. Garnish with rings of hard-boiled eggs and boiled beet. Pour any salad dressing into the dish, but not over the salad.

Cold Slaw With Celery

Shave a hard head of cabbage very fine and add a stalk of celery cut fine, or, in the absence of celery, use a teaspoon of celery seed. Dress with pepper, salt, and cold vinegar.

Cold Slaw With Cold Dressing

Mrs. Nellie Roe, Kansas City, Mo.

Shred cabbage very fine, or chop fine in a chopping bowl. Mix together 1 teaspoon black pepper.

1 teaspoon mustard.

2 tablespoons white sugar.

1/2 cup sour cream.

1/2 cup vinegar.

1/2 teaspoon salt. More sugar if your taste requires. Pour over cold.

Cold Slaw With Cooked Dressing

Mrs. L. S. Hodge, Chicago.

1 teacup vinegar.

1 tablespoon butter, 1 teaspoon flour.

2 small tablespoons sugar. Pepper and salt.

Cook, pour over chopped or sliced cabbage while hot.

Cover closely, and eat cold. *16

Hot Slaw

Mrs. M. A. Smith, Chicago.

Half pint vinegar, butter size of egg, 1 egg, 2 teaspoons sugar, 1 each mustard and salt; pepper. Boil vinegar, take from stove and stir all ingredients together quickly, and pour over the cabbage. Cover closely, and serve in 5 or 10 minutes.


Pick out the discolored leaves, wash the clusters carefully, and put them in a salad dish. Lay over them slices of hard-boiled egg. Pour a salad dressing over, before the egg is laid on.

Orange Salad

For 8 or 10 persons, peek and slice in round slices 6 oranges. Grate the rind of one, squeeze the juice from 1 lemon, mix together the juice of lemon, the rind of orange, and 3 tablespoons salad oil, and a pinch of cayenne pepper. Pour over the sliced oranges. A very nice accompaniment to roast duck or game. Its place is with game.

Potato Salad

Mrs. E. H. Stair, Zionsville, Ind.

Pare and boil 6 good-sized potatoes. Mash well. Take up in a dish, stir well with a fork in order to have them lay light in the dish. A half hour before serving, slice a large onion very thin and place the slices here and there through the potato. For the dressing take:

3 teaspoons melted butter.

3 teaspoons cream.

1/3 teaspoon salt.

1/3 teaspoon white pepper (ground).

1/2 cup vinegar.

When thoroughly cooked, add 2 well-beaten eggs. Let stand until cool and then pour over the potato, at which time the onions may be taken out of the potato, if desired. Very convenient when you have mashed potatoes left over.

German Potato Salad

Mrs. C. E. Hendrickson, Chicago.

Wash and boil 4 large potatoes. While hot, peel and slice thin with 1 small, raw onion. Sprinkle with salt and pepper. Put a tablespoon of butter in a spider, let it brown, pour in § of a cup of vinegar. When it boils up, pour it over the salad. Add 2 sliced hard-boiled eggs.