Chicken Salad

Boil one good sized chicken tender. Then take one-third small head of cabbage, 3 hard boiled eggs and chop all fine. Mix with them 1 Wineglass vinegar, 1 tablespoonful melted butter, 2 teaspoonfuls of mustard; salt and pepper to taste. Mrs. Emma Boyd.

Potato Salad

Three potatoes, 6 hard boiled eggs, 1 onion. Chop separately.

Dressing

One egg, 1 tablespoonful of flour, same of butter, same of mustard, one-half cup of sour cream, scant cup of vinegar; put on the stove and let it come to a boil, then pour over the above; season to taste with pepper and salt. 1 tablespoonful of sugar.

Mrs. Aaron Patterson.

Potato Salad

Beat together 1 pint mashed potatoes and yolks of three hard boiled eggs, mix 1 onion well chopped up with this, season to taste, heat one-half pint vinegar, add 1 teaspoonful of mustard and pour over the salad. Cut the whites in strips and place on top. Mrs. Dora Thompson.

Potato Salad

Cold boiled potatoes sliced thin, a little onion if liked, yolks of 2 eggs, beaten with 2 tablespoonfuls of French mustard, one-fourth cupful of vinegar, 1 teaspoonful salt, pepper and sugar to suit taste. Heat these ingredients until eggs are cooked and while hot whip in the white of eggs beaten stiff. When cold add cream (sweet or sour) until dressing is as thin as liked and pour over potatoes. Mrs. J. G. Sexton.

Cabbage Salad

Chop the cabbage fine, sprinkle with salt, beat 1 egg thoroughly and add one-half pint boiling vinegar. Rub 1 tablespoonful mustard into enough vinegar to form a smooth paste, then add this to the boiling vinegar; pepper and sugar to taste. Let all come to a boil and pour over the cabbage, stirring thoroughly. Mrs. Frank Irvin.

Medium sized head of cabbage, one-half cup of sugar, 2 eggs, 1 cup vinegar, piece of butter the size of a hickory nut. Let it boil till thick, then pour over cabbage.

Carrie Jobes Sexton.

Orange Salad

Twelve oranges, four lemons, one cup sugar, 1 box Plymouth Rock gelatine dissolved in I cup cold water. Cut oranges in half, shred fine with a silver fork, taking out all seeds, add juice of lemons and sugar then a cup of hot water to the dissolved gelatine, stir all the mixture together and set on ice until stiff. Half of this recipe is enough for 12 or 15 persons. Mrs. F. A. Wolff.

Hollandaise Dressing For Salad Or Tomatoes

One-half cup butter, yolks of 2 eggs, juice of one-half lemon, 1 salt spoon salt, one-fourth salt spoon cayenne pepper, one-half cup boiling water. Rub butter to cream, add yolks 1 at a time, then add lemon, salt and pepper, add water about 5 minutes before using, place the bowl in hot water until it thickens. Mrs. Clarance Brock Dickerson.

Mrs. Sue C. Bassett.

Salmon Salad

One lb. can salmon, 8 eggs boiled one-half hour, yolks 2 raw eggs, 1 tablespoonful melted butter, 1 cup vinegar, 1 teaspoonful salt, 1 teaspoonful French mustard, juice 2 lemons, white pepper to taste. Pour off liquor, pick bones from salmon and break slightly with fork, squeeze lemon juice over salmon, chop whites of eggs fine, add to them as much celery or lettuce cut fine as will equal bulk of salmon.

Dressing

Pulverize yolks of hard boiled eggs, add the raw yolks, melted butter, salt, pepper and mustard, then liquor from salmon, lastly the vinegar. Stir well after adding each ingredient, add chopped whites and celery, stir up with fork, pour dressing over and stir well together. Add more vinegar if you wish salad thinner. Mrs. O. J. Lorimer.