Lettuce Salad

Choose for this the crisp part of the lettuce, lay it in cold water for an hour, dry well, and arrange it in a salad bowl. Pour over the center of the dish any of the dressings given; mayonnaise is most generally used, but after a heavy dinner the French dressing is much to be • preferred to any other.

The following vegetables may be used the same as lettuce:

Endive. Water-cress. Sorrel.

Pepper-grass. Nasturtium Blossoms. Dandelion.

Cream Cabbage Salad

Chop the cabbage fine. Put in a saucepan enough cream to nearly cover the cabbage, and add to it

One egg, well beaten. A pinch of red pepper or mustard. One table-spoonful of vinegar. A little salt.

Stir constantly until the milk thickens, remove from the fire, and when cool, pour the liquid over the cabbage, mixing it well in. Let the salad stand an hour before serving. If there is no cream at hand, use milk, with a generous spoonful of butter to make it rich enough.

Cabbage Salad

Two table-spoonfuls of vinegar.

One egg (yolk only).

One and a-half pint of chopped cabbage.

One tea-spoonful of corn-starch.

One-half cupful of milk.

Salt and pepper to taste.

Chop the cabbage fine, and season with salt and pepper, using none in the dressing. If the cabbage is wilted, soak it in ice-water or cold water for an hour before chopping it. Heat the vinegar, and if very strong, dilute it with water. Beat the yolk of the egg well; then stir the corn-starch into the milk, and put in the egg, beating all well together. Add this gently to the boiling vinegar; the mixture will not curdle, but will become a creamy dressing when done. When the dressing has boiled two minutes, take it from the fire, pour it over the cabbage while still hot, and set the salad away in a cool place ; serve when cold. If desired, the dressing may be cooled before being poured over the cabbage. This salad is very delicious.

Cheese Salad

One-half pound of old cheese, grated.

One hard-boiled egg.

One table-spoonful of vinegar.

One table-spoonful of salad oil.

One-half tea-spoonful of pepper.

One tea-spoonful of salt.

One tea-spoonful of sugar.

One tea-spoonful of made mustard.

Rub to a powder the yolk of the egg, and when cold, add the oil; after these are well mixed, put in in the 20 order named the salt, pepper, sugar, mustard and cheese. Work all well together before pouring in the vinegar. Serve in a crab shell, if one is obtainable. This salad closely resembles deviled crab and makes a good relish at tea or luncheon. It should be eaten with crackers and butter.

Salad Sandwiches

These are very delicious for picnics or for traveling. Mix a small quantity of mayonnaise dressing with finely chopped lobster or chicken. Cover a small slice of bread with lettuce, then spread a layer of salad, and cover with lettuce and bread. Wrap the sandwich in tinfoil or oiled paper.