CABBAGE SALAD.

One medium head cabbage, three eggs beaten, six tablespoons cream, and three of melted b.u.t.ter, (or five tablespoons milk and four of b.u.t.ter), one teaspoon or more of mustard, one of pepper, one of salt, one coffee-cup strong vinegar heated until it thickens but not boils.

Mix with the cabbage when hot. Cover tightly.--Mrs. H. D. Leonard.

CHICKEN SALAD.

One chicken, smothered; when cold, cut in small pieces; do not use a chopping knife. Prepare as much celery as chicken, two medium-sized cuc.u.mber pickles cut up; also, the whites of the eggs left from the dressing. This part of salad may be mixed at once, as it does not hurt to stand, and the dressing poured over just before it is used.

DRESSING--Yolks of four hard-boiled eggs mashed to a smooth paste, one-half teaspoon salt, one-half teaspoon pepper, two of mustard, two of sugar, four of salad-oil, one small teacup of good vinegar. Pour over chicken, and mix with a fork; do not stir it. This is enough for eight persons.--Mrs. J. B. Henslee.

COLD SLAW.

One small head of cabbage and one onion, chopped fine; add one teaspoon salt, two tablespoons sugar, one cup vinegar, and a little pepper.--Mrs. Hugh Parry.

COLD SLAW.

One-third pint vinegar, three tablespoons sugar, two of cream, one of b.u.t.ter, two eggs beaten with cream. Cook vinegar, sugar and b.u.t.ter together; when boiling, add eggs and cream, cooking until thick. Chop the cabbage fine, adding celery, if obtainable; if not, celery salt; then pour over it the dressing.--Mrs. O. H. Simons.

POTATO SALAD.

Pare six or eight large potatoes, boil until done, and slice thin while hot. Peel and cut up a white onion in small bits and mix with the potatoes. Cut up some breakfast bacon in small bits, sufficient to fill a teacup, and fry it a light brown. Remove the meat, and into the grease stir three tablespoons vinegar, making a sour gravy, which, with the bacon, pour over the potato and onion. Mix lightly.

To be eaten when hot.--Mrs. McKenzie.

WINTER SALAD.

Two boiled potatoes pressed through a sieve, one spoonful mustard, two of salt, three of olive oil, one of vinegar, yolks of two hard-boiled eggs, a little onion chopped fine, one spoonful anchovy sauce added last.--Mrs. H. D. Leonard.

CABBAGE SLAW.

Boil one cup of vinegar, melt in it a piece of b.u.t.ter the size of a walnut. Beat together one egg, one teaspoon each mustard, sugar, salt, and half teaspoon pepper. Pour the boiling vinegar on this mixture. Stir it well, then put back on the stove and boil one minute. Pour this on the cabbage.--Mrs. McKenzie.

SALAD DRESSING.

Yolks of three eggs, two teaspoons wet mustard, one-half cup vinegar, two tablespoons sugar, one-half teaspoon salt, two teaspoons b.u.t.ter.

Heat vinegar and b.u.t.ter, add other ingredients, and cook until thick as cream.--Mrs. H. C. Dimick.

CARROT SALAD.

Select tender, rich colored carrots, sc.r.a.pe and boil them in fast-boiling water until tender; cut in thin slices and put in a gla.s.s salad bowl. Sprinkle with sifted loaf sugar, add the juice of a large, fresh lemon, and a winegla.s.s of olive oil. Garnish the dish with very thin slices of onion, or any fresh, green salad leaves.--Mrs. John Alfred.

EGG SALAD.

Six hard-boiled eggs cut quite fine, one-fourth of a cabbage chopped.

Mix well together.

DRESSING--Three tablespoons of melted b.u.t.ter, one small teaspoon each of pepper and salt, one teaspoon of prepared mustard. Mix together and pour over salad.--Mrs. C. A. Frear.

SALAD DRESSING.

Yolks of two eggs, or one whole egg, well beaten, added to five tablespoons boiling vinegar. Add b.u.t.ter the size of an egg. Cook in a pan of boiling water. When cool, season to taste with salt, pepper and mustard. Thin with sweet cream to the required consistency.--Mrs.

H. D. Leonard.

POTATO SALAD.

Boil ten or twelve medium-sized potatoes, not too soft, cool a little, peel and slice; add pepper and salt, two tablespoons vinegar (be careful with vinegar not to make it too sour), two tablespoons hot water, a little onion cut very fine. Let it stand half an hour; then add two or three spoons olive oil. Mix well, then serve. To be eaten with cold meats.--Mrs. Werner.

EGG SALAD.

Two dozen eggs, boiled hard and chopped not too fine, equal quant.i.ty of celery. Mix with Durkee"s Salad Dressing to taste. Garnish the dish with lettuce and serve. This is sufficient for ten or twelve persons.

CABBAGE SLAW.

Take a medium head cabbage, chop fine, with one tablespoon of salt; squeeze the water out thoroughly with your hands, then pour one-half cup vinegar over.

DRESSING--Three eggs, one-fourth cup b.u.t.ter, two tablespoons condensed milk. Season with pepper. Beat together with one-half teacup boiling water; cook five minutes and pour over the cabbage. It is then ready to serve.--Mrs. P. B. Turnbull.

PIES.

MINCE PIES.