1 can salmon cut in small pieces, 1 small head of hard cabbage chopped fine, 1 dozen small cucumber pickles chopped, 2 hard boiled eggs, chopped. Mix ingredients well together and pour over 1 pint vinegar after beating it to scalding, and seasoning with pepper, salt and mustard to taste.
Salad Dressing.
Yolks of 4 eggs, teaspoonful of salt, red pepper (very little), 2 tablespoonsful of sugar. Heat well together. Add 4 tablespoonsful of vinegar, cook until thick. Add 2 tablespoonsful of butter after taking from stove. Thin with lemon juice and cream.
Tomato Jelly.
½ can of tomatoes, 3 cloves, 1 bay leaf, 1 slice onion, ½ teaspoonful thyme, 1 teaspoonful salt, 1 teaspoonful sugar, pinch of pepper, ¼ box or ½ ounce of gelatine soaked in ½ cup of water. Boil together the tomatoes, spices and onion until the tomato is soft, then add gelatine and stir until the gelatine is thoroughly mixed. Then strain and pour it into a ring-shaped mold to set. Serve with the center of the jelly-ring filled with celery cut into pieces or curled and mixed with mayonnaise. Form outside the ring a wreath of curled lettuce.
Mrs. Wm. D. Eaton.
Tongue Salad.
Boil 1 tongue, cut into dice, 3 hard boiled eggs, cut whites into dice, shred lettuce leaves in small pieces, mix tongue and egg with mayonnaise dressing, add lettuce, crush yolks with fork and sprinkle over the salad. Garnish with lettuce, pickles, beets or onions.
Miss Genevieve Adams.