COLD SLAW

Cut your cabbage fine, put in a dish, sprinkle salt over. One tea-spoon sugar, half tea-spoon mixed mustard, half tea- spoon of Hour, half tea-cup sweet cream, same of vinegar, and a small piece of butter; beat all together and let come to a boil; pour over cabbage when cold.

CREAM DRESSING FOR COLD SLAW.-

Two table-spoons whipped cream, two of sugar, and four of vinegar; beat well and pour over cabbage, previously cut very fine and seasoned with salt.

CREAM SLAW. — 3Irs. B.

One gallon cabbage cut very fine, pint vinegar, pint sour cream, half cup sugar, tea-spoon flour, two eggs, and a piece of butter the size of a walnut; put vinegar, sugar and butter in a sauce-pan and let boil; stir the eggs, cream and flour, previously well mixed, into the vinegar, boil thoroughly and throw over the cabbage previously sprinkled with one table- spoon salt, one of black pepper, and one of mustard.

CUCUMBER SALAD. — Mrs. H. B.

Peel and slice cucumbers, mix with salt and let stand half an hour; mix two table-spoons sweet oil or ham gravy with as

much vinegar and a tea-spoon sugar; add the cucumbers, which should be drained a little; add a tea-spoon pepper and stir well. Sliced onions are an addition if their flavor is liked.

HAM SALAD. — Mrs. L.

Cut up small bits of boiled ham, place in salad-bowl with the hearts and inside leaves of a head of lettuce. Make dress- ing as follows: Mix in a sauce-pan one pint sour cream as free from milk as possible, and half pint good vinegar, pepper, salt.

LOBSTER SALAD— No. 1.

Boil a large lobster (when done it will be of a bright red color, and should be removed, as if boiled too long it will be tough), crack the claws after first disjointing, split the body in two lengthwise, pick out the meat in bits not too fine, saving the coral separate; cut up a large head of lettuce slightly, and place on a dish over which lay the lobster, putting the coral around the outside. For dressing, take the yolks of three eggs, beat well, add four table-spoons salad oil, dropping it in very slowly, beating all the time; then add a little salt, cayenne pepper, half tea-spoon mixed mustard, and two table-spoons vinegar. Pour this over the lobster just before sending to table.

LOBSTER SALAD— No. 2.

Boil the lobster, five minutes for every pound, in water to which have been added, for a five-pound one, four sprigs of parsley, two of thyme, two cloves, four onions cut in slices, salt, pepper, and a tea-spoon vinegar; leave the lobster in till cold, then take off and drain it. Chop the lobster fine after removing it from the shell, and add two heads of minced lettuce, half a cup of melted butter, two table-spoons mustard, salt and pepper to taste. Place in a dish, and over all pour half a pint of vinegar, into which six well-beaten eggs have been stirred and heated until it is thick. This should be cold when it is put on the lobster.

OYSTER SALAD.--.JiVs. John M. Clark, Meadville. One-half can oysters scalded in their liquur; when ruffled pour into a colander to drain; when quite cold cut them in small pieces and mix with a cup of cold chicken or turkey and a cup of celery, all cut as for chicken salad. Make a dressing of three hard-boiled eggs, one table-spoon of butter, two of mustard, and two of vinegar, pepper and salt to taste; pour over oysters just before serving.

OYSTER SALAD — Mrs. Robert Salesman. • One can oysters, fixed and fried same as for table when cold. Cut up fine same amount celery chopped fine.

Salad Dressing. — Three eggs, one cup vinegar, one cup ■ cream, tea-spoon mustard. Mix all together; boil until thick, mix with celery and oysters.

PICKLED OYSTERS — No. I.— Mrs. Haistings, JST. Y. 100 large oysters. 4 cts worth whole black pep-

1 pint white wine vinegar. per.

1 dozen blades mace. 2 large red peppers broken

Some whole clones. into bits.

Put oysters, liquor and all into a porcelain kettle; salt to taste. Heat slowly until oysters are very hot but not boiling; take out with a skimmer and set away to cool. To the liquor which remains in the kettle add the vinegar, and spices. Boil up fairfy, and when the oysters are almost cold, pour over them boiling hot; cover the jar in which they are put, and set away in cool place quite dark. They will keep three weeks or more, and every one thinks they are delicious.

PICKLED OYSTERS— No. 2— Mrs. Kimble. Pour the liquor from the oysters; strain and boil it, While, boiling, put in the oysters; boil them one minute and take them out. To the liquor add a few peppers, cloves, and a blade or two of mace, a little salt, and the same quantity of vinegar as oyster juice. Let the whole boil fifteen minutes, then turn it on the oysters. Will keep a number of weeks if bottled and corked tight after cooling.

PICKLED OYSTERS— No. 3.— Mrs. Isaac Moorhead, Erie.

Put the liquor from the oysters in a kettle, let come to a boil and skim; then put in a few oysters at a time and boil until they curl, not more than a minute; then take them out and wipe clean. After the oysters are all done, strain the liquor through a napkin; salt to taste while it is boiling; then put back in the kettle adding vinegar, white pepper whole, and mace; boil and pour over the oysters hot.

In a hundred oysters, a tea-cup of vinegar, two tea-spoons of mace, three table-spoons of pepper.

PICKLED OYSTERS— No. 4.

Choose the largest, put over a gentle fire in their own liquor, add a small bit of butter, simmer for two or three minutes, and when plump and white, take out with a skimmer into a flat dish ; take of their own liquor half enough to cover, add as much more of best cider vinegar and heat; put a layer of oys- ters in a stone jar, strew over a salt-spoon of ground mace, a few cloves, some allspice and whole pepper, then oysters and spice till all are used. Then pour over them the hot liquor and set away in a cool place. They may be used in a day or two, but wjll remain good for months if kept cool.