mustard, a pinch of cayenne pepper, one cup of sugar, one cup of good
cider vinegar, one-half cup butter. Boil the above mixture, and add
one pint of thick sweet cream when the mixture is almost cold. Two
small cucumbers sliced will greatly improve this salad.



CABBAGE SALAD. MRS. G. H. WRIGHT.

One small head of cabbage (cut fine), one pint of good vinegar, butter
the size of an egg, three eggs, well beaten with one tablespoon of
flour; salt and pepper to taste. Let dressing come to a boil, and
pour over cabbage while hot.



POTATO SALAD DRESSING. MRS. E. A. SEFFNER.

Add the well beaten yolks of five eggs to five tablespoonfuls of
boiling vinegar; cook until it thickens, stirring constantly. Remove
from the fire. Add two tablespoonfuls butter, and stir until cool.
Season with one teaspoon mustard, one of salt, one tablespoon of
sugar, pinch of cayenne pepper, one cup of cream. Use oil in place of
butter, if preferred.



SALAD DRESSING. MRS. CHAS. MOORE.

Beat three eggs, and add a teaspoon each of salt, pepper, and mustard;