blespoon butter (melted). Pepper and
salt to taste, _mix thoroughly_. Set in kettle of boiling water and stir
till it thickens, (about four minutes), when ready to use it add two
tablespoons cream.

SALAD SANDWICHES.

MRS. J. LAURIE.

For twenty four slices of bread and butter, take two small tomatoes, one
small lettuce, one bunch cress, two tablespoons salad oil, one
tablespoon of vinegar, pepper and salt. Shred all the salad finely. Mix
well with the dressing and put a little on half the bread and butter.
Cover with the other half, press together and trim neatly.

SALAD DRESSING WITHOUT OIL.

MRS. GILMOUR.

The yolks of two egg boiled half an hour, one half egg spoon of mustard,
one dessert spoon of sugar, pinch of salt, a little pepper. One cup of
sour or sweet cream, one dessert spoon of vinegar.

SALAD DRESSING FOR TOMATOES.

MRS. A. J. ELLIOT.

Half a cup of butter, one cup of sweet milk, one cup of vinegar, one
tablespoon of salt, two tablespoons of made mustard, a dash of sugar and
cayenne, and four eggs. Slice tomatoes and arrange in layers. Garnish
dish with either salad or parsley.

METHOD: Scald the milk and melt the butter with it, pour this on the
eggs well beaten, add the salt and then the vinegar, this last slowly,
and stir all the time. Then cook in a pot in hot water, until as thick
as custard, when cold add the mustard.--Prepared mustard is made as
follows: two tablespoons mustard, one teaspoon sugar, half a teaspoon
salt, enough boiling water to mix. Half this quantity is enough for
ordinary use. The above recipe is also good for chicken.

EGGS.

Humpty Dumpty sat on the wall.
Humpty Dumpty had a great fall.
All the king's horses and all the king's men
Could not set Humpty Dumpty back again.
--MOTHER GOOSE.

Try the freshness of eggs by putting them into cold water; those that
sink the soonest are the freshest.

Never attempt to boil an egg without watching the time-piece. Put the
eggs in boiling water. In three minutes eggs will be boiled soft; in
four minutes the white part will be cooked; in ten minutes they will be
hard enough for salad.

PRESERVING EGGS.

MRS. FARQUHARSON SMITH.

(Which keeps them from June to June.)

Half a gallon of fresh lime to five gallons of water added by degrees,
two and one half gallons the first day, the rest next, then add one half
gallon coarse salt, stir two or three times a d