Cream Cabbage

One-half cup of white sugar, one-half cup of good vinegar, one cup of thick cream, one teaspoonful of salt, piece of butter the size of an egg, a little cayenne pepper. Stir all together, except the cream, put the mixture into a sauce-pan, and stir until it boils; then add the cream, and let it boil. Pour it over the cabbage while hot. The cabbage should be shaved very fine.

Shrimp Salad

This may be made either of the canned or fresh shrimps. If the latter are used, the shells must be cracked and the meat picked out carefully. In either case they must be cut rather fine with a sharp knife. Heap upon crisp lettuce leaves, and pour over them a mayonnaise dressing. Crab salad is made the same as lobster salad.

Mayonnaise Sauce

Put the uncooked yolk of an egg into a cold bowl; beat it well with a silver fork; then add two saltspoonfuls of salt, and one saltspoonful of mustard powder; work them well a minute before adding the oil; then mix in a little good oil, which must be poured in very slowly (a few drops at a time) at first, alternated occasionally with a few drops of vinegar. In proportion as the oil is used, the sauce should gain consistency. When it begins to have the appearance of jelly, alternate a few drops of lemon juice with the oil. When the egg has absorbed a gill of oil, finish the sauce by adding a very little pinch of cayenne pepper and one and a half teaspoonfuls of good vinegar; taste it to see that there are salt, mustard, cayenne and vinegar enough. If not, add more very carefully. These proportions will suit most tastes; yet some like more mustard and more oil. Be careful not to use too much cayenne pepper. When ready to serve add half a cup of whipped cream, if you like. The cream makes it whiter and thinner. By beating the egg a minute before adding the oil, there is little danger of the sauce curdling; if by chance it should curdle, half a teaspoonful of the unbeaten white of an egg, or a few drops of vinegar, will often restore the smooth consistency. Be careful not to use too much, or it will make the sauce thin. The dressing liquifies as soon as mixed with vegetables or meat; therefore it should be made stiff enough to keep in shape until used. Never mix the dressing with the meat or fish until ready to serve, and then only part of it, and spread the remainder over the top.

French Dressing

One tablespoonful vinegar, three tablespoonfuls of olive oil, one saltspoonful each of pepper and salt, one teaspoonful of grated onion. First, mix the pepper and salt, then the oil and onion, and then the vinegar. When well mixed, pour over the salad. Mix all together, and serve.

Mayonnaise Of Cauliflower

Boil cauliflower in water, add a little salt and butter; let it get cold; season with salt, pepper, three tablespoonfuls of vinegar and one of oil. Let them remain for an hour. When ready to serve, pile them on a dish to a point; then mask them with a mayonnaise sauce.

Vegetable Salad

All kinds may be made by using cold boiled pease, string beans, cauliflower, asparagus tops, beats or celery, cutting not too small and using any of the salad dressings according to taste. Nothing need be wasted.

Oyster Salad

One quart of oysters, one small bunch of celery, one raw egg, yolks of two hard boiled eggs, two tablespoonfuls of best olive oil, one teaspoonful of sugar, one saltspoonful each of pepper, salt and made mustard, half a cupful of vinegar. Whip the raw eggs light with the sugar and the oil. Rub the yolks of the boiled eggs to a paste with the salt, pepper and mustard, add the beaten raw egg and oil, and beat in the vinegar, a few drops at a time. Drain the liquor from the oysters and cut them with a sharp knife into small pieces. Cut the celery into half inch lengths. Chopping bruises it. Put oysters and celery into a salad dish, mix with it half of the dressing and pour the rest over it. Garnish with celery tops and stoned olives.

Lettuce and dice of cold boiled potatoes and cold boiled beets. Potatoes piled in the center, beats next, and lettuce around the edge of the dish. Serve with French dressing. This makes a very fine salad.

Cucumber Salad

Two hours before dinner, slice on a slaw-cutter four full-grown, but not yellow, cucumbers; salt and let stand in an earthen dish. Half an hour before dinner, drain in a colander. While they are draining, peel and slice two onions and fry in a spoonful of lard. Beat together the yolk of an egg, half a teacupful of sweet cream and two tablespoonfuls of water. Put the drained cucumbers in a porcelain kettle with the onion, pour on the beaten mixture, dredge over a little flour, add half a teacup of sharp vinegar. Boil up five minutes. Serve hot.

How To Fringe Celery For Garnishing

Cut the stalks into two inch lengths; stick plenty of coarse needles into a cork; draw half of the stick of each piece of celery through the needles. When all the fibrous parts are separated, lay the celery in some cold place to curl and crisp.