Potato Salad.
To ⅔ of cold boiled potatoes cut in shape and size of a dice take ⅓ of celery.
DRESSING.—6 tablespoonsful of mixed mustard, 1 teaspoonful of salt, 1 teaspoonful of black pepper, 4 eggs well beaten, 6 tablespoonsful of vinegar, 1 tablespoonful of hard butter, 1 dessertspoonful of sugar. Use red pepper if preferred. Set the dish with the mixture in boiling water and stir until it thickens.
Salad Dressing for Potatoes.
Add the well beaten yolks of 5 eggs to a small teacupful of boiling vinegar. Cook in earthen bowl, set in a pan of boiling water until stiff, stir clean from the sides of the bowl while cooking, take from fire, add 4 tablespoonsful of butter, stir until cool and perfectly mixed. Add a tablespoonful of minced onions and parsley each to a pint of dressing. When quite cold season with salt and pepper and a teaspoonful of mixed mustard, thin with sweet cream. Cook potatoes and let cool, cut in small squares and put dressing over them.
N. E. P.
Salade de Salmon.
Take 1½ to 2 pounds of cold boiled salmon, pick into nice flaky pieces, season well with oil, vinegar, dry mustard and pepper. Take inside of head of lettuce and a little celery, place salmon on it, garnish with beet roots, whites of hard boiled eggs and sliced lemon.
Mrs. Marshall.