Celery Salad

Prepare the dressing as for tomato salad; cut the celery into bits half an inch long, and season. Eat at once, before the vinegar injures the crispness of the vegetables.

Celery Slaw

One-half head of cabbage; one bunch of celery; two hard-boiled eggs, all chopped fine. Mix with it two teaspoonfuls of sugar, two of mustard, one-half of pepper and salt. Moisten with vinegar.

Lettuce Salad

Two or three heads of white lettuce, two hard-boiled eggs, two teaspoonfuls of olive oil, one-half teaspoonful of salt, one tea-spoonful of white sugar, one-half teaspoonful of French mustard, one teaspoonful of pepper, four tablespoonfuls of sharp vinegar. Rub the yolks fine, add the sugar, salt, mustard and oil. Let them stand five minutes, and then beat in the vinegar. Cut the lettuce up with a knife and fork, - a chopper would bruise it; put into a dish, add the dressing and mix by tossing with a silver fork.

Lettuce Plain

Pull the leaves apart and wash carefully each leaf for fear of insects; arrange nicely on a flat dish, and ornament with hard-boiled eggs, sliced round, and cover with vinegar and sugar if you like.

Cabbage Salad

One cup vinegar, six tablespoonfuls milk, three tablespoonfuls butter, two eggs, well beaten, one tablespoonful mixed mustard, one teaspoonful of black pepper, one tablespoonful sugar, one tablespoonful of salt. Put it on the stove and boil twenty minutes. Pour it on a half head of cabbage, chopped fine.

Lobster Salad Dressing

One tablespoonful of mixed mustard, one teaspoonful of salt, black and red pepper to season well; yolks of two raw eggs, one pint of sweet oil, well mixed with the eggs, a little at a time, one wineglassful of vinegar, well mixed, a little at a time; as you are mixing the oil with the vinegar, dissolve the yolks of two hard-boiled eggs with a cruet of vinegar; mix this with the above, add one tablespoonful of cream. At the last, use the whites of the boiled eggs chopped with the lobster.

Dressing For Lettuce

One-half pint of very strong vinegar, one tablespoonful of flour, one tablespoonful of mustard. Cook well and add one tablespoonful of butter. Let it get cold. When wanted for use, take a tablespoonful of it and add nice thick cream.

Cabbage Salad Or Cold Slaw

Shave a head of white cabbage very fine. For one quart of slaw, take the yolks of three eggs, beat them well, stir into them one tumbler and a half of good vinegar, two teaspoonfuls of loaf sugar, piece of butter the size of a walnut, one teaspoonful of mixed mustard, salt and pepper to taste. Mix all together with the yolks, and put into a stew-pan. When boiling hot, add the cabbage, and stew five minutes. Toss it frequently from the bottom with a silver fork. Dish the slaw and set it where it will become perfectly cold - on ice if possible. Add one coffeecupful of thick cream just before serving, stirring it with a silver fork. If the vinegar is very strong, use less in proportion.