g, with the cabbage chopped fine;
pour vinegar over while hot.

COMBINATION SALAD.

Line a dish with lettuce. Arrange on it a layer of sliced tomatoes, thin
layer of chopped onions, one sliced cucumber and one green pepper
chopped fine. Pour over these layers a dressing made as follows:

Beat yolks of two eggs; add slowly about one cup of olive oil, beating
all the time, two tablespoonfuls vinegar, salt and pepper to taste.

COOKED SALAD DRESSING.

One teaspoonful salt, one teaspoonful mustard, one and one-half
teaspoonful sugar, few grains cayenne, three-fourths tablespoonful
flour, yolks of two eggs, three-fourths cup of scalded milk, one-half
cup hot vinegar, one and one-half teaspoonful melted butter. Mix the dry
ingredients, add the yolks and mix thoroughly; add the scalded milk,
return to double boiler, add the hot vinegar, stirring constantly until
mixture thickens, add the butter. Cool before using.

FRENCH DRESSING.

One saltspoonful salt, one-half saltspoonful white pepper, three
tablespoonfuls olive oil, one-half teaspoonful onion juice, one
tablespoonful vinegar. Mix in order slowly. One spoonful lemon juice may
be used in place of onion juice.

FRUIT SALAD.

Bananas sliced lengthwise in quarters; over this put pineapple in cubes.
Boil the pineapple a few minutes, to make it more tender. Then large
strawberries and English walnuts. Over it put a spoonful of mayonnaise.
Make the mayonnaise as you would a filling for lemon pie, with two
lemons. Add whipped cream to it before serving.

HOT SLAW.

Chop or slice one medium-sized cabbage; put in boiling water, well
covered; boil fifteen minutes, drain off all water and add a dressing
made as follows: Half teacup vinegar, two-thirds as much sugar, salt,
pepper, one-half teaspoonful mustard, one tablespoonful butter or olive
oil. When this is boiling hot add one teacup cream and one egg, stirred
together; mix thoroughly and immediately with the cabbage. Cook a
moment. Serve hot.

LETTUCE SALAD.

Remove the outer leaves from a large, solid head of lettuce. Tear each
leaf into three or four pieces; put them into a towel and on ice or in a
cold place. When wishing to serve, put into a bowl, mix one
tablespoonful vinegar, one-half teaspoonful salt and one-quarter
teaspoonful pepper and sprinkle over the lettuce; stir well, add four
tablespoonfuls thick, sweet cream and mix quickly. Serve at once.

MAYONNAISE.

Two tablespoonfuls butter