Mustard Dressing

One cup vinegar, 1 tablespoon mustard, 1 tablespoon corn starch, 2 tablespoons sugar, 1 egg. Put vinegar and sugar on stove and let come to a boil. Beat egg, corn starch and mustard together, then stir in vinegar and sugar.

Potato Salad

Boil 6 potatoes, let them cool, then chop fine with 6 hard boiled eggs and 1 onion.

Dressing

One-half cup sweet cream, ¼ cup of granulated sugar, ¼ cup vinegar, 2 eggs, ½ teaspoon salt, 1 teaspoon mustard, butter size of walnut. Cook the dressing until it thickens, let cool and work through the potatoes thoroughly. Let stand one hour before using.

Salmon Salad

One can salmon, remove all bones and skin, chop fine. One cup finely chopped celery (cabbage will do; 1 cup chopped English walnuts or hickorynuts, 2 hard boiled eggs, chopped. Mix together then add dressing.

Dressing

Two eggs well beaten, 1 tablespoon sugar, ½ teaspoon salt, pepper, 1 teaspoon mustard, ¾ cup vinegar; cook in a double boiler. Two or three pickles sliced fine adds to the salad.

Veal Salad

Two pounds cold veal cut small, 1 head celery and almost as much cabbage as veal. 1 pound nuts (mixed) and two potatoes. Pour over this any salad dressing.

Mayonnaise Dressing Without Oil

Mix the yolks of 3 eggs and a teaspoon of salt, 1 tablespoon of butter, a dash of pepper and ½ cup of vinegar. Set over the fire and stir constantly until it thickens; after cool add to it ½ cup of whipped cream and juice of half a lemon.

Potato Salad

One egg beaten well, ½ cup each of sugar vinegar and hot water and butter: onions to taste and 1 quart of mashed potatoes.

Beet Salad

Take 5 medium-sized beets, cook until tender, when cold chop fine, add a bunch of celery sliced thin, pour over salad dressing.

Dutch Cheese Salad

One pint good Dutch cheese, ¼ pound English walnuts chopped fine, mix well and if not moist enough add a little whipped cream. Make into small balls and place walnut meats on top. Serve on lettuce leaf, with salad dressing.

Salmon Salad

Drain oil from salmon, remove bones and skin. Line salad dish with fresh, crisp lettuce leaves. Put salmon in dish, pour over 2 or 3 tablespoons of lemon juice or vinegar. Cover thickly with dressing when ready to serve.

Pea Salad

Drain the juice off 1 can peas, to these add 1 pound English walnuts and mix with any desired mayonnaise dressing. Serve on lettuce leaves.

Cabbage Salad

One pint of good vinegar, 4 well beaten eggs, ½ cup butter, put them on the fire and stir constantly until the mixture begins to thicken, then add 1 tablespoon mustard, 2 of salt, 1 of black pepper. Chop 1 head of cabbage very fine, with 1 bunch of celery and soak in salt and water for two hours, drain and pour the dressing over it and mix. It will keep all winter in a cool place, if kept well covered. By mixing lobster or chicken with it you will have a nice salad.