sing made with oil lemon juice and Tarragon vinegar. Pass
with this cheese straws, or toasted cracker sprinkled lightly with
Parmesan cheese.

_Pineapple Salad_: Pare and core a very ripe, sweet pineapple, cut in
slices crosswise, lay the slices in a bowl, with a sprinkle of sugar,
half a cup rum or sherry, all the juice shed in cutting up, and a grate
of nutmeg. Let stand till morning, cool, but not on ice. Make rosettes
of small lettuce leaves in the plates, lay a slice of pineapple on each,
fill the hole in the center with pink pimento cheese. Make the cheese
into a ball the size of a marble, and stick in it a tiny sprig of celery
top. Put a little of the syrup from the bowl in each plate, then finish
with very sharp French dressing. Make the pimento cheese by grinding
fine half a can of pimento, and mixing it through two cakes of cream
cheese, softening the cheese with French dressing, and seasoning it to
taste.

_Cold Slaw_: (V. Moroso.) Shave very fine half a medium sized head of
tender cabbage, put in a bowl, and cover with this dressing. Melt over
hot water a heaping tablespoonful of butter, with two tablespoonfuls
sugar, a saltspoon of pepper, a teaspoonful of salt, dash of red pepper,
and scant teaspoonful dry mustard. Mix smooth, then add gradually four
tablespoonfuls vinegar, mix well, then put in the yolk of a raw egg,
beating it in hard. Cook till creamy, but not too thick. Take from
fire, and add if you like, two tablespoonfuls cream, but it is not
essential--the dressing is good without it.

_Tomato Soy_: Take one gallon solid, ripe tomatoes, peeled and sliced,
or four canfuls put up in glass, put in a preserving kettle with a quart
of sliced onions, two tablespoonfuls salt, as much moist sugar,
teaspoonful black pepper, saltspoon paprika, four hearts of celery cut
fine, a tablespoonful of pounded cloves, alspice, mace, grated nutmeg,
and cinnamon mixed. Stir well together and cook slowly, taking care not
to burn, until reduced one-half. Dry mustard or mustard seed can be
added, but many palates do not relish them. After boiling down add a
quart of very sharp vinegar, stir well through, skim if froth rises,
bottle hot, and seal. This keeps a long time in a dark cool place.

_Table Mustard_: Mix well together two tablespoonfuls dry mustard, scant
teaspoon sugar, half a teaspoon salt. Wet smooth, to a very stiff paste
with boiling water, then add either a teaspoon of onion juice, or a
clove of garlic m