l the moment it is to be served, or it
may lose its crispness and freshness.

DRESSING FOR COLD SLAW. (Cabbage Salad.)

Beat up two eggs with two tablespoonfuls of sugar, add a piece of
butter the size of half an egg, a teaspoonful of mustard, a little
pepper, and lastly a teacup of vinegar. Put all of these ingredients
into a dish over the fire and cook like a soft custard. Some think it
improved by adding half a cupful of thick sweet cream to this
dressing; in that case use less vinegar. Either way is very fine.

SALAD CREAM DRESSING. No. 1.

One cup fresh cream, one spoonful fine flour, the whites of two eggs
beaten stiff, three spoonfuls of vinegar, two spoonfuls of salad oil
or soft butter, two spoonfuls of powdered sugar, one teaspoonful salt,
one-half teaspoonful pepper, one teaspoonful of made mustard. Heat
cream almost to boiling; stir in the flour, previously wet with cold
milk; boil two minutes, stirring all the time; add sugar and take from
fire. When half cold, beat in whipped whites of egg; set aside to
cool. When quite cold, whip in the oil or butter, pepper, mustard and
salt; if the salad is ready, add vinegar and pour at once over it.

CREAM DRESSING. No. 2.

Two tablespoonfuls of whipped sweet cream, two of sugar and four of
vinegar; beat well and pour over the cabbage, previously cut very fine
and seasoned with salt.

FRENCH SALAD DRESSING.

Mix one saltspoon of pepper with one of salt; add three tablespoonfuls
of olive oil and one even tablespoonful of onion scraped fine; then
one tablespoonful of vinegar; when well mixed, pour the mixture over
your salad and stir all till well mingled.

The merit of a salad is that it should be cool, fresh and crisp. For
vegetables use only the delicate white stalks of celery, the small
heart-leaves of lettuce; or tenderest stalks and leaves of the white
cabbage. Keep the vegetable portion crisp and fresh until the time for
serving, when add the meat. For chicken and fish salads use the
"Mayonnaise dressing." For simple vegetable salads the French dressing
is most appropriate, using onion rather than garlic.

MIXED SUMMER SALAD.

Three heads of lettuce, two teaspoonfuls of green mustard leaves, a
handful of water cresses, five tender radishes, one cucumber, three
hard-boiled eggs, two teaspoonfuls of white sugar, one teaspoonful of
salt, one teaspoonful of pepper, one teaspoonful of made mustard, one
teacupful of vinegar, half a teacupful of