Cabbage Salad

1 good sized cabbage chopped fine. Dressing: 1 tea-spoonful mustard; 1 teaspoonful pepper; 2 or 3 teaspoon-fuls salt; 1 dessertspoonful sugar; 1 gill vinegar; 1 gill of either sweet or sour cream; take yolk of 3 eggs (hard boiled) and mash to fine powder; add sugar, pepper mustard and salt; then cream and last vinegar. Strain onto chopped cabbage.

Beet Salad

To 1 pint chopped beets, 3/4 of a pint celery, and 1/4 of a pint chopped pecans or walnut meats; mix highly seasoned salad dressing. More salt and pepper usually required.

Tomato Jelly Salad

Add 1/4 of a box of gelatine to a pint of well seasoned strained tomatoes; when dissolved strain, mold in small cups or wine glasses, turn out on lettuce leaves and serve with a spoonful of Mayonnaise on the side.

Tomato Jelly

3/4 box Knox gelatine; 3/4 cup cold water; 1 can tomatoes; 1/2 onion; a stalk of celery; 2 tablespoons Tarragon vinegar; a bay leaf; 2 cloves; a few grains cayenne. Soften the gelatine 5 minutes in the cold water; cook together the other ingredients, except the vinegar 10 minutes; add the vinegar and softened gelatine and stir until dissolved then strain. Pour into a mold and set in a cool place or on ice to form. When cold turn from the mold, garnish with lettuce leaves and pour Mayonnaise dressing over the whole.

Cream Of Chicken Salad

(Mrs. E. B. Peirce.)

White meat of 1 chicken; 12 almonds; 1 teaspoonful salt; 1/2 teaspoonful onion juice; 2 tablespoons lemon juice; 1 gill of aspic; 1 gill of cream; 1 pint cut-up celery; 1 pint Mavonnaise. Take the white from 1 boiled chicken, chop very fine, then rub to a powder. As the meat is put through the chopping machine chop also 12 blanched and dried almonds; add to this the salt, onion juice and 4 tablespoonfuls thick Mayonnaise; mix; add 2 teaspoonfuls of lemon juice and the aspic; mix again, and stand aside until the mixture begins to congeal; then stir in hastily the cream that has been whipped to a stiff froth; turn this again into a border mold and stand away for 2 hours to harden; when ready to serve cut sufficient celery to make a pint, mix into plain Mayonnaise dressing, and heap into the center of the mold. Put 1/2 a pint of Mayonnaise into a pastry bag and with a star tube garnish the top with cream jelly and serve at once. Knox's gelatine may be used in place of the aspic.

Shrimp Salad

(Mrs. E. B. Peirce.)

Boil chicken and beef and take stock; season with salt; pepper and lemon juice, then add 1/2 box gelatine, and let dissolve. Place shrimps in molds; mince 2 hard boiled eggs over them; cover with seasoned stock; let jell Turn molds out on lettuce leaf and serve with Mayonnaise.

Lobster Salad

1 can of lobster; equal part of celery; chop the lobster and cut the celery. Serve on lettuce leaves with a rich Mayonnaise.

Salmon Salad

Remove the skin and bones and pick into small pieces; yolks of 6 hard boiled eggs; 1 cup of butter; mash eggs and butter and add salmon with pepper and salt and 1 tablespoon made mustard. Serve on lettuce leaves.