ith salt and a dash of cayenne, mix lightly with
fork. Dressing for above: One half cup vinegar, one teaspoon mustard,
one half teaspoon salt, three tablespoons melted butter, three level
tablespoons of sugar. Cook in double boiler. When well heated add well
beaten yolks of four eggs and one whole egg, stirring continuously till
thick and smooth. When ready to mix with salad thin to proper
consistency with sweet or sour cream, place salad on lettuce and pour
dressing over it.--Mrs. Harry McKay.

SHRIMP SALAD.--One can shrimps, one small head celery, one cucumber,
cut all into dice. Dressing: Yolks of two eggs; pinch of salt; dash of
cayenne pepper. Beat well. Have olive oil very cold and pour it in and
keep beating until it gets thick. Then add either vinegar or lemon
juice. Mix with shrimps, just before serving.--Mrs. Will Lynch.

HAZELS HERRING SALAD.--Take equal quantities of cold boiled potatoes
and herring and two or three small onions. Cut potatoes in cubes,
remove bones from herring and cut in small pieces or pick to pieces,
add onions and let stand on ice till ready to serve, cover with sweet
cream and season with salt and pepper.--Mrs. Schollander.

POTATO SALAD.--I do not know much about salads different from the every
day style, with the exception of an old fashioned German potato salad.
Boil your potatoes with the jackets, peel and slice while hot; heat
bacon drippings in which glaze onions which must be cut very fine, then
add flour, brown, add diluted vinegar, let it come to a boil, cool, add
a little sweet cream, turn it over your potatoes, which were previously
seasoned with pepper and salt. Garnish with either sliced or chopped
hard boiled eggs and green parsley.

STRING BEAN SALAD.--Cut ends of tender green beans, string them, cut
them either lengthwise, or just break them, boil until tender, add
salt, drain. Slice onion very fine, mix with beans, season with pepper,
and another pinch of salt, pour diluted vinegar over them, turn diced
fried bacon quite hot over this mixture.

CABBAGE SALAD OR DUTCH SLAW.--Select a nice clean cabbage, slice very
fine, something like sauer kraut; place in a stew pan, pour boiling
water on, let stand for half hour, then drain, slice onion fine, mix
with cabbage, season with salt and pepper, turn over this hot bacon
grease, with bacon dices in diluted vinegar. Above vegetable salads
were given by Mrs. Bruegger in her German Cookery demonstration.

BEET AND CHEESE SA