d the last to use the vinegar
cautiously, so that when the mayonnaise is finished it will be stiff
enough to remain on the top of the salad. Some like the addition of a
level teaspoonful of dry mustard to a pint of mayonnaise.

=Plain Salad Dressing.=--Set a bowl over a boiling teakettle, into it put
a tablespoonful each of melted butter and mustard, rub them well
together, then add a tablespoonful of sugar, one half-cup of vinegar and
lastly three well-beaten eggs. Stir constantly while cooking, to make
the mixture smooth, when done, strain and bottle for use. If too thick
upon serving, thin with cream.

BOILED SALSIFY.

Scrape off the outer skin of the roots, cut in small pieces and throw
into water with a little vinegar to prevent turning brown. Boil at least
an hour, as they should be quite soft to be good. When done put in a
little salt codfish picked very fine. Season with butter, salt, and
cream, thickened with a little flour or cornstarch and serve with bits
of toast. The fish helps to give it a sea-flavor. Instead of fish the
juice of half a lemon may be used or it is good without any added
flavor.

ESCALLOPED SALSIFY.

Cook salsify in salted water until tender, alternate it in a baking dish
with bread crumbs seasoned with pepper and salt, and dot with butter.
Moisten it with cream or milk and a little melted butter, cover the top
with bread crumbs dotted with butter, and bake a light brown.

SALSIFY FRITTERS.

Scrape some oyster plant and drop quickly into cold water with a few
drops of vinegar to prevent its turning dark. Boil until soft in salted
water, mash fine, and for every half pint of the pulp add one well
beaten egg, a teaspoonful of melted butter, a tablespoonful of cream, a
heaping tablespoonful of flour, salt and pepper. Drop into boiling lard
or drippings and fry brown. Or, instead of mashing the salsify after
boiling, some prefer to drain it, and to dip each piece in batter and
fry it in hot lard. Season with salt and pepper after frying, drain in a
napkin and serve hot.

FRIED SALSIFY.

Scrape, cut into finger lengths and boil in salted water, drain and
cover with a dressing of oil and vinegar, salt and pepper. Let stand
until well seasoned, then drain again, sprinkle with parsley and fry in
hot fat. Put in but few pieces at a time as each needs attention. Dry in
a hot colander and serve.

SALSIFY SOUP.

Use a pint of salsify cut fine, boil until soft in a pint of water,