e more water if necessary. Then add a cup and a half of finely
sliced rhubarb, a pinch of salt and a large half-cup of sugar. Bake in
moderate oven an hour. Serve warm or cold and eat with sugar if liked
very sweet. Very nice.

SHIRLEY DE FOREST.

RUTABAGAS BOILED.

[Illustration]

Pare, slice and boil in as little salted water as possible, a little
sugar added is an improvement. When dry and tender serve plain, each
slice buttered and peppered as it is piled on the plate.

RUTABAGAS AND POTATOES.

Use three-fourths potatoes and one-fourth rutabagas; boil in salted
water until tender, add a lump of butter, a dust of pepper and more salt
if necessary, mash and stir until fine and light. Any good recipe for
white turnips is equally good for rutabagas.

SALAD DRESSINGS.

=Cream Dressing.=--Where oil is disliked in salads, the following dressing
will be found excellent. Rub the yolks of two hard-boiled eggs very fine
with a spoon, incorporate with them a dessertspoonful of mixed mustard,
then stir in a tablespoonful of melted butter, half a teacupful of thick
cream, a saltspoonful of salt, and cayenne pepper enough to take up on
the point of a very small pen-knife blade, and a few drops of anchovy or
Worcestershire sauce; add very carefully sufficient vinegar to reduce
the mixture to a smooth, creamy consistency.

=French Dressing.=--Use one tablespoonful of vinegar to three of salad oil
(melted butter will do) one teaspoonful of salt to half the quantity of
pepper and a teaspoonful of made mustard. Mix the salt, pepper, mustard
and oil together, then add the vinegar a few drops at a time, stirring
fast. A teaspoonful of scraped onion may be added for those who like the
flavor.

=Mayonnaise Dressing.=--Put in the bottom of a quart bowl the yolk of a
raw egg, a level teaspoonful of salt, and three-fourths of a teaspoonful
of pepper; have ready about half a cupful of vinegar, and a bottle of
salad oil; use a wooden spoon and fork for mixing the mayonnaise--first
the egg and seasoning together, then begin to add the oil, two or three
drops at a time, stirring the mayonnaise constantly until a thick paste
is formed; to this add two or three drops at a time, still stirring,
enough vinegar to reduce the paste to the consistency of thick cream;
then stir in more oil, until the mayonnaise is again stiff, when a
little more vinegar should be added; proceed in this way until the oil
is all used, being careful towar