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Mayonnaise

Beat up the yolks of 2 raw eggs to a smooth consistency and add 2 saltspoons of salt and 1 of white pepper, and a tablespoon of oil. Beat up thoroughly and by degrees add 1/2 pint of oil. When it begins to thicken add a few drops of vinegar. The total amount of vinegar to be used is 2 tablespoons, and the proper time to stop adding oil and to add drops of vinegar is when the dressing has a glossy look, instead of a velvet appearance. 4 parts of oil to 1 of vinegar are about the right proportions, provided the vinegar is of the best.

Cooked Mustard

Yolks of 2 eggs, well beaten - 1/2 cup vinegar, 2 tablespoons mustard, 1 tablespoon sugar, 1 teaspoon salt, boil until thick.

Veal Salad

Two pounds veal, 1 bunch celery, 4 hard-boiled eggs, 1 cup nuts. Dressing: Yolks of 4 eggs, 1 tablespoon butter, 1 teaspoon mustard, salt and pepper, 1/2 pint vinegar, and last stir in salad the beaten whites of 4 eggs and 1 cup of cream.

Cabbage Salad

Chop enough tender cabbage to make a quart. The finer it is chopped the nicer it is. Mix with it the following dressing: Melt 1/2 tablespoon butter in a small saucepan and stir into it 1 tablespoon flour. Add 1/2 teaspoon each of salt, sugar and mustard, 1/4 teaspoon white pepper and 4 tablespoons vinegar. Stir and cook until it thickens. Draw from the fire, drop in 1 egg and beat briskly. When cold add 4 tablespoons thick sour cream. Beat up and mix with cabbage.

To Prepare Lettuce

Wash the lettuce leaves, dry in a towel, place in a deep dish. Make a dressing of lemon juice and salad oil, about 1/2 each in quantity, salt and pepper. Turn it over the lettuce leaves, stirring it the while; then toss the leaves over and over with the hand, till all seem well covered, and send to table.

Grape Fruit Salad

Separate the sections of grape fruit, removing skin and seeds. Blanch an equal amount of white grapes by plunging in hot water and then removing skins. Cut in halves and take out seeds. Mix with the grape fruit and serve with mayonnaise dressing on hearts of lettuce.

Celery And Apple Salad

Cut fine equal portions celery and apples. Pour over them a boiled salad dressing.

Nut Salad

Equal parts of chopped nuts and celery, white of hard boiled eggs, sliced and mixed in. Cover with salad dressing. Use grated yolk on top.

Shrimp Salad

Take fresh or canned shrimp, break in small pieces; add to this an equal amount of celery; serve on lettuce leaves with salad dressing.

Fruit Salad

Take 1/3 bananas, 1/3 apples, 1/3 celery. Cut all in small cubes. Moisten the whole with lemon juice, and sweeten with powdered sugar. Garnish with lettuce leaves. Just before serving put a little mayonnaise dressing over the top.

Pineapple Salad

Remove seed from white grapes, add equal quantities of shredded fresh pineapple, celery and apples, cut in small pieces. Moisten with mayonnaise dressing.

Italian Salad

Plain French dressing of: Salt, white pepper, 2/3 olive oil, 1/3 vinegar, pinch of sugar, and 1 cup of beef broth added last, 1/2 pound of Sardellen fish (sold in cans same as sardines); 1 small bottle of each, capers, stuffed olives, pickled mushrooms, and gherkins. 1/2 pound each of cer-velat sausage, roast veal (or chicken), cooked ham.

Wash carefully sardellen in several waters, rub gently with soft cloth to remove scales and white skin, take out bones and cut off tails. Cut all of the ingredients into thin strips; mix well with dressing and garnish with white and yolk of hard boiled eggs.

Potato Salad - German Style

Cut a slice of ham into small pieces and fry, take out the ham and put into the pan 1 tablespoon of flour, let it cook up and add 1/2 cup of vinegar and 1/2 cup of water mixed together. Into this slice the potatoes which have previously been boiled, and grate an onion into it. Season with a teaspoon of salt and a pinch of pepper.

Beet Salad

Chop beets and celery fine and set away, yolks of 2 eggs well beaten, 1 teaspoon salt, 1 teaspoon pepper, 2 teaspoons made mustard, 1 tablespoon butter; stir into this mixture 4 tablespoons best vinegar. Cook in double boiler, stir until it thickens; if necessary thin with cream before adding to the beets and celery.

Cabbage Salad

Half head of small cabbage chopped fine; beat and mix in the yolk of 1 egg; heat 3/4 cup of vinegar, tablespoon of butter, teaspoon of sugar, a little salt; stir all together and simmer a few minutes.

Fruit Salad

One dozen oranges l 1/2 bananas, 1 can pineapple, 4 lemons. Dissolve 10 cents' worth of crystal flake in a little cold water, pour over this boiling water 3 quarts, add lemon juice, 1 tablespoon vanilla and juice of pineapple. Pour over sliced fruit. Set on ice.

Ham Salad

Mince cold boiled ham (not very fine); add hard boiled egg, chopped, and chopped lettuce leaves. Place slices hard boiled egg on top and add salad dressing.

Corn Salad

Take 18 large ears corn, 4 large onions, 1 medium cabbage; 3 large red peppers, l 1/4 pounds brown sugar, 3 1/2 pints vinegar, 1/4 cup salt, 3 heaping tablespoons dry mustard. Cut corn from cob, chop onions and cabbage and peppers after taking out all seeds. Mix well. Boil 15 minutes. Seal in cans while hot.