SALADS.

Miss L.Eight eggs; one pint of vinegar; one-half pound of butter; three tablespoonsful of olive oil; sixteen teaspoonsful of made mustard; one teaspoonful, each, of red and black pepper. Beat the eggs very light; stir in a tablespoonful of salt; add one half pint of vinegar; one half pound of melted butter; set the jar in a pot of boiling water; stir well till cooked to a good thickness; take off the fire, and stir in the rest of the vinegar; then add the pepper, mustard, and oil. This quantity is sufficient for three chickens, or one turkey. After boiling the chickens, chop up, not too fine; take equal quantities of celery and chicken; put in cabbage, if you like it.

Mrs. G. L. Phillips.For one chicken, use six eggs, and twice as much celery as chicken. Beat the eggs separately; one heaping teaspoonful of mustard, in yolks; one and a half cups of vinegar; one large spoonful of sugar; lump of butter the size of an egg; a little cayenne pepper. Cook the dressing same as custard. Save a little for the top.

Mrs. E. F. Stoddard.Into the yolk of one raw egg, stir all the olive oil it will hold; if dropped in very slowly, half a pint of oil can be used; season with cayenne pepper, salt and mustard.

Mrs. R. R. Dickey.To one pint of chopped chicken take one pint of chopped celery; a heaping teaspoonful of mustard; one and a half teacupsful of vinegar; one tablespoonful of sugar, and one of melted butter; five eggs beaten separately; a pinch of cayenne pepper; salt to taste. Mix sugar, vinegar, mustard and eggs together and scald the dressing as you would float. One large chicken will fill a pint cup.

Mrs. G. L. Phillips.One teacupful of vinegar; put it on to boil; yolks of three eggs beaten with a desertspoonful of flour; six mustardspoonsful of mixed mustard; a pinch of cayenne pepper; three tablespoonsful of white sugar; and three of salad oil; two teaspoonsful of salt. Beat all together and let cook until it thickens; stirring all the time.

Mrs. J. H. Pierce.Rub till smooth the yolks of five hard boiled eggs; add five tablespoonsful of rich, sour cream, thick enough to heap upon the spoon; season with salt, pepper, plenty of mustard, and but little vinegar. Serve upon lettuce alone; or add cold chicken, or any delicate meat or fish cut small.

Mrs. A. F. Payne.Beat one egg with a tablespoonful of sugar; mix one teaspoonful of mustard in one half teacupful of vinegar; add this to the egg and sugar and boil until it is quite thick, stirring all the time; pour while hot over finely cut cabbage, previously salted.

Mrs. A. L. Stout.Cut two bunches of lettuce; two tablespoonsful of mustard; two of catsup; one of horseradish. Mix with yolks of two eggs; and butter the size of an egg; a little vinegar; chop the whites of the eggs, and mix all together.

Mrs. J. R. Young.One head of cabbage; three bunches of celery; chopped very fine. Take one teacupful of vinegar; a lump of butter the size of an egg; yolks of two eggs; one teaspoonful mustard; one of salt; a pinch of cayenne pepper; two teaspoonsful of sugar. Mix these well; put the mixture on the stove and heat until it thickens; stir it all the time; when cold, add two tablespoonsful of rich, sweet cream. Pour this over your salad; and if it does not make it moist enough, add a little cold vinegar.

Mrs. A. L. Stout.Take two large potatoes; boil with the skins on; boil two onions. When all is cold, cut the potatoes about half an inch square; cut the onions very fine; mix with them a handful of parsley, cut into little pieces; also one large bunch of celery, chopped. Put all together; then add pepper and salt and wet with about half a teacupful of vinegar.

Mrs. Cady, Indianapolis.Boil four potatoes; peel and slice; add half of a small onion, cut fine; two small bunches of celery, chopped fine; also whites of two hard boiled eggs. The yolks mixed with mustard, oil, vinegar, pepper and salt to taste.

Miss Dryden.One half head of cabbage; one bunch of celery; two hard boiled eggs, all chopped fine. Mix with it two teaspoonsful of sugar; two of mustard; one-half of pepper and salt. Moisten with vinegar.

Mrs. Dr. McDermont.Put two large spoonsfuls of cream on to boil, with a wine-glass of vinegar; beat the yolks of three eggs, and stir in the cream; let it boil a moment, then set away to cool. Chop fine a small sized head of cabbage, and sprinkle it with salt, pepper and mustard. Add the egg mixture just before serving.

Mrs. Wm. Craighead.Beat the yolks of two eggs, and half a pint of cream, or rich milk; two tablespoonsfuls of sugar; one of mustard; four of vinegar; one teaspoonful celery seed; two teaspoonsful salt; a little cayenne pepper; a piece of butter size of a walnut. Pour the mixture into a sauce pan; stir constantly, until it boils. Chop your cabbage fine, and pour the mixture over while hot. Let it stand until cold, before sending to the table.

Mrs. D. W. Iddings.Yolks of two eggs, well beaten; one teaspoonful of salt and pepper; one tablespoonful of sugar; three of melted butter; four of vinegar; two of water. Let come to a boil. Then put in the cabbage and boil.

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