. . .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.

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.

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.

CABBAGE SLAW. . . Read More