From MRS. THERESA J. COCHRAN, of Vermont, Alternate Lady Manager.
Mix together one-half cup of sugar, one teaspoonful of mustard, one teaspoonful of salt, one-half teaspoonful black pepper; then add three well beaten eggs, one-half cup of vinegar, six tablespoonfuls of cream, three of butter. Cook the same as boiled custard in a kettle of water; when cold add the cabbage chopped fine.
FISH SALAD.
From MRS. MARY C. BELL, of Florida, Lady Manager.
Pour boiling water over a large mackerel and let stand for ten minutes; take out and dry thoroughly by draining on a sieve or clean towel. Remove the head, tail and fins, and skin and bones. Shred the fish finely and mix with one large onion, well chopped. Add mustard, vinegar, and pepper to taste. Serve as salad, with young lettuce leaves, and garnish with hard-boiled eggs, sliced. This is a delightful relish with thin-sliced bread and butter, and is called "Salmagundi."
SALAD DRESSING.
From MISS LORAINE PEARCE BUCKLIN, of Rhode Island, Alternate Lady
Manager.
Three eggs, beat yolks and whites separately. To the beaten yolks add one tablespoonful of mustard, two tablespoonfuls of sugar, one teaspoonful of salt. To the beaten whites of the eggs add one cup of cream; beat this thoroughly together, pour the yolks, mustard, sugar and salt into this and put the dish containing it over the teakettle when the water boils. When the mixture begins to harden around the edge, pour in a cup of vinegar; stir it all the time it is over the kettle. After you add the vinegar take it from the heat and set in a dish of cold water to cool.
DOUGHNUTS & FRITTERS