CARROT SALAD.
Select tender, rich colored carrots, scrape and boil them in fast-boiling water until tender; cut in thin slices and put in a glass salad bowl. Sprinkle with sifted loaf sugar, add the juice of a large, fresh lemon, and a wineglass of olive oil. Garnish the dish with very thin slices of onion, or any fresh, green salad leaves. — Mrs. John Alfred.
EGG SALAD.
Six hard-boiled eggs cut quite fine, one-fourth of a cabbage chopped. Mix well together.
DRESSING — Three tablespoons of melted butter, one small teaspoon each of pepper and salt, one teaspoon of prepared mustard. Mix together and pour over salad. — Mrs. C. A. Frear.
SALAD DRESSING.
Yolks of two eggs, or one whole egg, well beaten, added to five tablespoons boiling vinegar. Add butter the size of an egg. Cook in a pan of boiling water. When cool, season to taste with salt, pepper and mustard. Thin with sweet cream to the required consistency. — Mrs. H. D. Leonard.