anulated sugar, or loaf
sugar, let stand several days and when thoroughly mixed, the sugar all
dissolved, strain through flannel bag, into keg or jug, leaving it
uncorked, but should be covered with some perforated cover or cloth to
avoid dirt or flies, or anything to get into the keg. Let this ferment
until it stops, which takes several weeks and be sure to keep it full,
there is always loss when it bubbles over, therefore it is advisable to
reserve a quart of juice to fill up with (plain sugar water will answer
the same purpose). When it ceases to ferment cork tight, (air tight),
let alone until the month of March then draw into bottles, cork tight
and it will be ready for use.--Mrs. George Bruegger.

Salads

FRUIT SALADS.--There is a large variety of dressings considered
appropriate for fruit salads. Boiled frosting is perhaps one of the
most popular foundations with varying flavors of fruit, wine, etc.
Sugar and lemon juice, sugar and fruit juice, boiled custard, plain
whipped cream sweetened and flavored, are all used, as well as a cooked
dressing made in this way: Add to the yolks of four eggs well beaten,
two tablespoonfuls of sugar, one tablespoonful of butter, one half
teaspoonful of salt, a pinch of cayenne and four tablespoonfuls of
vinegar. Cook in a double boiler, stir constantly and cook rather
slowly to prevent curdling. Let this get thoroughly cold and just
before serving add one pint of whipped cream unsweetened. Mix well and
pour over the salad.--Contributed.

GOLDEN DRESSING.--Beat two eggs, and a quarter cupful of any light
colored fruit juice, quarter cupful lemon juice, and a quarter cupful
of sugar. Put in a double boiler, stir until thickened, cool and pour
over sliced fruit.--Contributed.

FRUIT SALAD.--For the salad itself all sorts of combinations are
possible. Malaga grapes cut in halves, seeded, and mixed with a third
of the same quantity of shelled pecans in one happy mixture.
Pineapples, oranges and bananas go well together, as also pitted ripe
sour cherries with nuts. Orange, lettuce, lemon, nuts and water cress
are congenial companions, while preserved fruit may be used with fresh
fruit. Prunes are delicious in a salad, stuffing them with nuts or
cheese, covering with mayonnaise. The prunes should be washed, soaked
over night, then cooked until tender before they are pitted. Apricots,
either fresh or canned, sliced ripe pears are two new favorites used
with nuts and served with a