was made in a trice."

CABBAGE SALAD.

MRS. SMYTHE.

Cut a cabbage into fine pieces. Place in water for a couple of hours
with one onion sliced thin. Throw water off, pass through colander.
Cover it with the dressing and let it stand for five or six hours. A
couple of beets can be chopped up finely and placed with it; this salad
will keep for a couple of days.

SALAD DRESSING.

One cup cream, one table spoon sugar, one dessert spoon mustard, one
half dessert spoon of pepper and salt, one small onion sliced fine, a
couple of radishes sliced, two hard boiled eggs. Crush the yolks into
the cream, one pinch mint, two tablespoons vinegar. If cream is not
thick enough, crush up potatoes and mix with it. Sour cream can be used
as well as sweet cream.

CHICKEN SALAD.

MISS STEVENSON.

One cold chicken, one teaspoonful white pepper, one half head celery,
one grain cayenne, yolks two eggs, one tablespoonful vinegar, one
tablespoonful capers, one head of lettuce, one gill salad oil, one
tablespoonful of cream, white of egg beaten to a stiff froth. Cut the
chicken into small square pieces and remove the skin. The celery should
be well washed and also cut into pieces of a similar size. Put into a
bowl the yolks of eggs, drop into this drop by drop, the oil, and beat
them together, the mixture should resemble thick cream, add the vinegar.
Put the chicken and celery together in a salad bowl and pour over the
compound, sprinkle on also pepper and salt and cayenne; mix all
thoroughly together with a fork. Arrange the lettuce around the edge of
the salad bowl, sprinkle the capers over the top and garnish the centre
with tips of celery.

LOBSTER, CHICKEN OR VEAL SALAD.

MRS. A. J. ELLIOT.

Cut up a chicken, (roast or boiled) fine, salt and pepper well, add a
large or two small heads of celery and if lobster some beet-root and the
white of a hard boiled egg. Crush the yolk with a pinch of salt, half a
teaspoon of pepper, a large teaspoon of mustard, two teaspoons of brown
sugar, one teaspoon of olive oil or butter melted, one wineglass of
vinegar; mix well with a raw egg well beaten, half a pint of sour or
sweet cream, and mix with other ingredients: garnish with either salad
or parsley. This is excellent.

LETTUCE CHICKEN SALAD.

MRS. DUNCAN LAURIE.

Having skinned a pair of cold chickens, either mince or divide into
small threads. Mix with it a little smoked tongue or cold ham, grated
rather than chopped. H