gredients are
well mixed. When bottled and tightly corked, this will remain good for
months.

=Salad Dressing.=

1/2 salt spoon pepper, 1 of salt, 1 teaspoonful mixed mustard, 1
tablespoonful powdered sugar, 3 tablespoons of best olive oil, 3
tablespoons cream, 2 tablespoons vinegar, 1 hard-boiled egg.

=Tomato Salad.=

Scald and peel tomatoes and cut holes in the top of each. Make a rich
salad dressing, into which stir some cold peas, beans and beets, finely
chopped. Stuff the tomatoes with this, and pour dressing over. Garnish
the dish with fine lettuce leaves.

[Illustration]

VEGETABLES.

=Baked Cream Potatoes.=

Cut raw potatoes in very thin slices and put a layer of them in a
buttered earthen dish. Cover the layer with pieces of butter, and season
well with pepper and salt. Then put another layer and season in same
manner, so proceeding till the dish is full. Over all pour a pint of
cream or rich milk, and set in the oven to bake a half hour. This is a
very nice lunch dish.

=Escalloped Potatoes.=

Take some cold sliced potatoes, butter your baking dish, put a layer of
potatoes, dredge over flour, put on bits of butter, salt and pepper.
When your dish is full, pour over rich milk and bake brown. Serve hot.

=Potatoes in Cases.=

Bake potatoes of equal size, and when done and still hot, cut off a
small piece from each potato. Remove the inside carefully, leaving the
skin unbroken. Wash the potato and season generously with butter, pepper
and salt. Return it with spoon to the potato skin, allowing it to
protrude about an inch above the skin. When enough skins are filled use
a fork to make the potatoes rough above the skin. Put them in a quick
oven to color the tops.

=Stewed Carrots (French style).=

Take 2 bunches French carrots, clean and trim; put in a saucepan with
salt, pepper, 1 teacup of water, 2 tablespoons of butter, 8 lumps of
sugar, cover and boil for half an hour. Then remove the lid and place
where they will simmer slowly till all the water has cooked away,
leaving nothing but the butter.

=Stuffed Artichokes.=

Boil artichokes till soft. When cold, scrape leaves and cut out the
hearts. Chop and mix in 1 tablespoonful Worcestershire sauce, 1 egg, 1/4
cup butter, pinch of salt, red and black pepper. Roll into balls and put
into heart of the artichoke. Put a piece of butter on top of each and
bake fifteen minutes with a hot fire. This receipt is for twelve
artic