Red Cabbage And Celery Salad

Procure a firm, close, red cabbage, trim off all the outside leaves, cut into four pieces, washing in plenty of water, and drain; break the leaves apart, remove the stalks and ribs, and cut the rest into shreds. The heart and white sticks of two heads of celery should be cut into pieces, and mixed with the cabbage in a salad-bowl, garnish the salad with young green tops of celery, and serve with a dressing poured over it, which is prepared as follows : Beat one egg and mix in gradually a tablespoonful of salad oil, a tablespoonful of vinegar, and a half teaspoonful of caster sugar and dry mustard. Season with a little salt.

White Cabbage Salad

Procure a tender white cabbage, cut out the stalks and ribs, and place a number of the thinnest leaves together and cut them into narrow strips. Cut two thin rashers of bacon into small squares, place them in a fryingpan and fry them until they commence to color; move the pan off the fire, pour in a cupful each of vinegar and water, seasoning with salt and pepper and again place the pan over the fire, stirring its contents until quite hot. Throw the cabbage lightly into a salad-bowl, and serve, pouring the prepared dressing over it.

Cauliflower Salad

Boil one large cauliflower for half an hour in two quarts of boiling water to which one tablespoonful of salt has been added; then take it out to drain, and after it is cold divide it into small branches. Arrange these in the center of a dish, and garnish the edge with a strip of pickled beets. Pour cream dressing or a breakfast cupful of mayonnaise dressing over the cauliflower, and arrange a star of the pickled beet in the center. Serve it as quickly as possible after it is prepared.