remaining eggs and pickled beets.


Hot Cabbage Salad.

One quart of finely-shaved cabbage, two table-spoonfuls of bacon or
pork fat, two large slices of onion, minced _very fine_; one
teaspoonful of salt, one-fourth of a teaspoonful of pepper, half a
cupful of vinegar, one teaspoonful of sugar. Pry the onion in the fat
until it becomes yellow; then add the other ingredients. Pour the hot
mixture on the cabbage. Stir well, and serve at once. Lettuce can be
served in the same manner.


Vegetable Salad.

A spoonful of green parsley, chopped fine with a knife; six potatoes,
half of a small turnip, half of a carrot, one small beet. Cut the
potatoes in small slices, the beet a little finer, and the turnip and
carrot very fine. Mix all thoroughly. Sprinkle with a scant
teaspoonful of salt--unless the vegetables were salted in cooking, and
add the whole French dressing, or half a cupful of the boiled
dressing. Keep very cool until served.


Red Vegetable Salad.

One pint of cold boiled potatoes, one pint of cold boiled beets, one
pint of uncooked red cabbage, six table-spoonfuls of oil, eight of red
vinegar (that in which beets have been pickled), two teaspoonfuls of