half a teaspoonful of vinegar. This recipe never
fails, if the directions are carefully followed. The eggs and oil should
be kept in the refrigerator and be ice cold. Lemon juice may be used,
instead of vinegar, if preferred.

CREAM SALAD DRESSING.

One-quarter of a cup of strong cider vinegar, one cup and a quarter of
water, one-half cup of butter, one teaspoonful of mustard, one
teaspoonful of salt, one tablespoonful, slightly heaping, of corn
starch, one teaspoonful of sugar, a dash of cayenne pepper and the yolks
of four eggs. Put the vinegar and water in a saucepan and when it boils
add the butter. Beat the yolks of eggs and the other ingredients
together with an egg-beater, making it quite foamy and light; pour the
boiling vinegar and water upon this mixture, which will partially
thicken. The bowl in which it is mixed should be placed in a pan of hot
water on the stove, beating it all the time with the egg-beater. Just
before it reaches the boiling point remove and turn it out into a cold
bowl, beating hard for a few minutes. When perfectly cold pour it into a
glass jar, fasten down the top and keep in refrigerator.

FRENCH DRESSING.

One tablespoonful of vinegar, three tablespoonfuls of olive oil, a
saltspoonful of salt and one of white pepper, and a few drops of any
good sauce. Lettuce should be well washed in very cold water, leaf by
leaf, and drained in a basket, which comes for the purpose, then placed
on the ice, and at serving time put into the salad bowl. Lettuce should
never be cut with a knife, but torn with a fork and spoon, and it should
not be allowed to stand after the dressing is poured over it.

TOMATO ICE SALAD.

Put a quart can of tomatoes in a saucepan over the fire with half an
onion, a slice of green pepper, if convenient, three cloves, two bay
leaves, a sprig of parsley, a teaspoonful of sugar, and pepper and salt
to taste. Cook until the onion is tender--about ten minutes--remove from
the fire, press through a sieve fine enough to retain the seeds. When
cold freeze as water-ice and mould--a melon mould is very pretty for
it--pack in salt and ice in the usual way; turn it out in a nest of
crisp young lettuce and serve with a mayonnaise dressing in a sauceboat.

[2]TOMATO JELLY.

One can of tomatoes put on to heat in a granite or porcelain-lined
saucepan with a large slice of onion, one clove, two bay leaves, a
teaspoonful of chopped green pepper, salt to taste and a little s