Lettuce Salad

1. Two heads of lettuce, two hard-boiled eggs, two teaspoonfuls of butter, one-half teaspoonful of salt, one teaspoonful white sugar, one-half teaspoonful made mustard, one teaspoonful pepper, four tablespoonfuls of vinegar; rub the yolks of the eggs to a powder, add sugar, butter, pepper, salt, and mustard, let it stand five minutes, then beat in the vinegar. Cut the lettuce with a knife and fork, put into a bowl, and mix in the dressing by tossing with a fork.

2. Serve with simple dressing, and garnish with hard-boiled eggs.

Lettuce, cold boiled potatoes, and cold boiled beets; potatoes in the center, beets next, and lettuce around the edge of the dish. Simple dressing.

Cucumber Salad

Peel and slice and put into a dish, with salt over every layer, and leave an hour; drain dry, and then dress with oil, vinegar, and pepper; add onions if the flavor is liked.

Sweet-Bread Salad

Boil the sweet-breads twenty minutes, then drop them into cold milk, split them and fry brown in butter, break in small pieces with lettuce and mix with the dressing. Make a dressing with the yolks of two eggs, two tablespoonfuls of vinegar, two teaspoonfuls of mixed mustard, the least bit of sugar, one bottle of olive oil poured into \his with a thread-sized stream, stirring all the time. The dressing for salmon salad is also nice for this.

Beef Salad

Cut in very thin small slices and put on a dish with chopped parsley; mix in a bowl some vinegar and sweet oil - one part vinegar to two of oil - pepper, salt, and mustard; beat together and pour over the meat.

Celery Salad

1. Cut in pieces one-quarter of an inch long; make a dressing of the yolks of three hard-boiled eggs, one-half cup of vinegar, three table-spoonfuls of salad oil, one teaspoonful French mustard, a little salt and cayenne pepper; mix well, and pour over the celery.

2. One head of cabbage, three bunches of celery, chopped very fine. Take one teacupful vinegar, lump of butter size of an egg, yolks of two eggs, one teaspoonful mustard, one of salt, pinch of cayenne pepper, two teaspoonfuls of sugar. Mix these well: put the mixture on the stove, and heat until it thickens, stirring all the time; when cold add two tablespoonfuls of rich sweet cream; pour over the salad; if not moist enough add cold vinegar.

Chicken Celery

Chop the remains of chicken or turkey, and mix with an equal proportion of celery; a little salt and vinegar only, although some like a dressing as for slaw, but this takes away too much of celery taste. It may be prepared with lettuce instead of celery.

Fish Salad

Cut cold salmon, or fish of any kind, into slices, and place them in a dish with hard-boiled eggs and lettuce, crisped and broken into small pieces, and pour over it a salad dressing made either with or without mustard.

Tomato Salad

1. Peel and cut into six pieces six large tomatoes; make a dressing of one tablespoonful of oil, one of vinegar, one-half teaspoonful of mustard, a little cayenne pepper, and salt; pour over the tomatoes, mix well, and serve.

2. One dozen medium-sized tomatoes peeled and sliced, yolks of four hard-boiled eggs, one raw egg well beaten, teaspoon sugar, salt to taste, and one-half saltspoon of cayenne pepper, one tablespoonful of butter, and one teacup of vinegar. Or, slice and serve with mayonnaise dressing.