SALADS.

CABBAGE SALAD.

To a dish of chopped cabbage, four teaspoons of celery seed, or one bunch of celery. Put in a bowl, yolks of two eggs, one teaspoon of sugar, one teaspoon of butter, one teaspoon of pepper, one teaspoon of salt, one teaspoon of made mustard, one-half teacup of vinegar. Set the bowl into hot water, stir carefully until it begins to thicken. Let it get cold. Pour over the cabbage. If it does not moisten it enough, put in a little more vinegar.

Mrs. W. T. M.

CABBAGE SALAD.

Two cabbages, chopped fine; sprinkle with salt; let stand over night. One pint vinegar, one-half cup ground mustard, three eggs. Beat eggs thoroughly and add to boiling vinegar. Wet the mustard with cold water or vinegar; add to the boiling vinegar; pepper and salt to taste, and let all come to a boil. Pour over cabbage, and stir thoroughly together.

Mrs. M. B. Birdseye.

DRESSING FOR CABBAGE.

One egg, one teaspoon mustard, one teaspoon salt, one teaspoon sugar, one-half cup vinegar, one-half cup milk.

SALAD DRESSING.

Beat four eggs light, add one tablespoon mixed mustard, one-half teaspoon salt, five tablespoons vinegar, a little cayenne pepper; mix well, then stand in a dish filled with boiling water; when warmed through add a tablespoon of butter; cook until a little thicker than custard, stirring constantly. If desired it may be boiled until thicker, then thinned with milk or cream.

Mrs. Gilbert.

SALAD DRESSING.

Yolk of one egg, salt-spoon of salt, mustard-spoon of mustard, one cruet of oil put in very slowly, and when well beaten add one tablespoon of vinegar.

CHICKEN SALAD.

Boil the white meat of two large chickens; cut it coarse, and add the white part of celery cut coarse; a little more chicken than celery.

DRESSING.

Three yolks of eggs, well beaten; one pint of oil added drop by drop, and beaten; the juice of two lemons, one teaspoon of dry mustard, a little cayenne pepper, a little salt. If not moist enough beat the whites of two eggs and add to it.

Mrs. Geo. Gould.

CHICKEN SALAD.

Use the white meat of two good sized chickens, and celery enough to make the proportion one-third chicken and two-thirds celery; boil ten eggs hard, rub the yolks perfectly smooth with a silver spoon, adding gradually four tablespoons of olive oil, one tablespoon of made mustard, two teaspoons of salt, one teaspoon of black pepper, half a teaspoon of cayenne pepper, and one tablespoon of sugar; add sweet cream by degrees until about the consistency of batter. Just before sending to table, mix the dressing with the chicken and celery, and moisten with sharp vinegar. The juice of two lemons is an improvement.

Mrs. W. N. Sage.

MAYONNAISE DRESSING.

Yolks of three eggs, beaten, oil added gradually until as stiff as cake-batter; salt-spoon of salt, lastly the white of one egg, beaten stiff. This is very nice for lobster or chicken salad, or as a dressing for celery.

Mrs. G. D.

SALMON SALAD.

One can fresh salmon, four bunches celery; chop as for chicken salad; mix with the salmon.

DRESSING.

One teaspoon of mustard, two tablespoons vinegar, yolks of two eggs, salt to taste, and a little cayenne pepper; mix thoroughly, add it to the salmon just before serving.

Mrs. C. F. Paine.