tter, two eggs beaten with cream. Cook vinegar, sugar and butter together; when boiling, add eggs and cream, cooking until thick. Chop the cabbage fine, adding celery, if obtainable; if not, celery salt; then pour over it the dressing. — Mrs. O. H. Simons.

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POTATO SALAD.

Pare six or eight large potatoes, boil until done, and slice thin while hot. Peel and cut up a white onion in small bits and mix with the potatoes. Cut up some breakfast bacon in small bits, sufficient to fill a teacup, and fry it a light brown. Remove the meat, and into the grease stir three tablespoons vinegar, making a sour gravy, which, with the bacon, pour over the potato and onion. Mix lightly. To be eaten when hot. — Mrs. McKenzie.

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WINTER SALAD.

Two boiled potatoes pressed through a sieve, one spoonful mustard, two of salt, three of olive oil, one of vinegar, yolks of two hard-boiled eggs, a little onion chopped fine, one spoonful anchovy sauce added last. — Mrs. H. D. Leonard.

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CABBAGE SLAW.

Boil one cup of vinegar, melt in it a piece of butter the size of a walnut. Beat together one egg, one teaspoon each mustard, sugar, salt, and half teaspoon pepper. Pour the boiling vinegar on this mixture. Stir it well, then put back on the stove and boil one minute. Pour this on the cabbage. — Mrs. McKenzie.

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SALAD DRESSING.

Yolks of three eggs, two teaspoons wet mustard, one-half cup vinegar, two tablespoons sugar, one-half teaspoon salt, two teaspoons butter. Heat vinegar and butter, add other ingredients, and cook until thick as cream. — Mrs. H. C. Dimick.

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CARROT SALAD.

Select tender, rich colored carrots, scrape and boil them in fast-boiling water until tender; cut in thin slices and put in a glass salad bowl. Sprinkle with sifted loaf sugar, add the juice of a large, fresh lemon,