d a saltspoonful of salt, a scant teaspoonful of powdered
sugar, a few grains cayenne; a teaspoonful of cold water and mix it
well. Stir in by degrees a half cupful of cream, then stirring very
rapidly, add a tablespoonful of strong Chili vinegar and one of cider
vinegar. Six tablespoonfuls of olive oil may be used instead of cream,
adding gradually.--Contributed.

CHICKEN SALAD.--Boil a chicken tender in salted water, cut the meat
into small pieces; add half as much diced celery or chopped cabbage.
Mix with salad dressing. Add one cupful of broken English walnuts just
before serving.

SALAD DRESSING.--Yolks of five eggs and one whole one, beaten with one
large tablespoon of sugar, one teaspoon of mustard, dash salt and
cayenne pepper. Cook thick in one half cup of hot vinegar and three
tablespoons of butter. Remove from fire and beat smooth. When ready to
serve thin with half a cup of sweet cream.--Mrs. Fred Southard.

APPLE SALAD.--One cup chopped celery, two cups of chopped apples, one
half cup of nuts. Mix and serve with salad dressing.--Mrs. Southard.

SALMON SALAD.--One large can of salmon, four hard boiled eggs minced
with salmon. Mix with salad dressing.--Mrs. Southard. (Editorial
note.--Above recipes for salads were demonstrated by Mrs. Southard in
her paper on "Salads" for Domestic Science club.)

CHICKEN SALAD.--Cut cooked chicken into dice and add half as much diced
celery. Mix with half of salad dressing and pour the balance over it at
serving time. Dressing: Yolks of four eggs, one teaspoon of salt, one
heaping teaspoon of sugar, one teaspoon mustard, one cup weak vinegar
and speck of cayenne. Cook thick in double boiler. When cold add one
cup of whipped cream.--Mrs. W. S. Davidson.

SHRIMP SALAD.--One can of shrimps, wash thoroughly, then pick to
pieces; two cups cabbage sliced fine; two cups chopped celery, one cup
English walnuts cut quite fine. Mix together and serve with salad
dressing.

SALAD DRESSING.--Yolks of five eggs and one whole egg well beaten, one
tablespoon sugar, six tablespoonfuls of vinegar and three of butter
boiled together and turned slowly over beaten eggs, one tablespoonful
of dry mustard, one teaspoonful of salt, dash of red pepper. Cook in
double boiler until thick. When wanted for table add whipped
cream.--Mrs. T. A. McKay.

LOBSTER SALAD.--One cup of chopped celery, five hard boiled eggs
coarsely diced, one large or two small cans of lobster coarsely
shredded, season w