13.
Sliced cucumbers, and sliced new onions. French dressing.
14.
Cabbage alone, with French or Mayonnaise dressing.
15. Cold Slaw.
Cut the cabbage not too fine; sprinkle pepper and salt over it, and set it on ice, or in a cool place, to keep it crisp.
Dressing.—Beat the yolks of three eggs, or the whole of two eggs, with five table-spoonfuls of good strong vinegar, two heaping tea-spoonfuls of sugar (three, if the vinegar is very strong), half a tea-spoonful of made mustard, and butter size of an almond. Put these ingredients into a tin cup, and stir them over the fire until they are about to boil, or until they become a smooth paste. Put the mixture one side to become cold, and to remain until just before it is wanted at table; then mix it well with the cold cabbage, and garnish the top with slices of hard-boiled egg.
Cold slaw is especially nice served with fried oysters. Place it in the centre of the warm platter on a folded napkin (a too warm platter would injure it), then make a circle of fried oysters around it. This makes a nice course for dinner.
The salads of vegetables are generally better with the French dressing. They present a better appearance by cutting them with a small vegetable-cutter,