DRESSING — Yolks of four hard-boiled eggs mashed to a smooth paste, one-half teaspoon salt, one-half teaspoon pepper, two of mustard, two of sugar, four of salad-oil, one small teacup of good vinegar. Pour over chicken, and mix with a fork; do not stir it. This is enough for eight persons. — Mrs. J. B. Henslee.
COLD SLAW.
One small head of cabbage and one onion, chopped fine; add one teaspoon salt, two tablespoons sugar, one cup vinegar, and a little pepper. — Mrs. Hugh Parry.
COLD SLAW.
One-third pint vinegar, three tablespoons sugar, two of cream, one of butter, two eggs beaten with cream. Cook vinegar, sugar and butter together; when boiling, add eggs and cream, cooking until thick. Chop the cabbage fine, adding celery, if obtainable; if not, celery salt; then pour over it the dressing. — Mrs. O. H. Simons.
POTATO SALAD.
Pare six or eight large potatoes, boil until done, and slice thin while hot. Peel and cut up a white onion in small bits and mix with the potatoes. Cut up some breakfast bacon in small bits, sufficient to fill a teacup, and fry it a light brown. Remove the meat, and into the grease stir three tablespoons vinegar, making a sour gravy, which, with the bacon, pour over the potato and onion. Mix lightly. To be eaten when hot. — Mrs. McKenzie.