SALAD DRESSING.—Yolks of five eggs and one whole one, beaten with one large tablespoon of sugar, one teaspoon of mustard, dash salt and cayenne pepper. Cook thick in one half cup of hot vinegar and three tablespoons of butter. Remove from fire and beat smooth. When ready to serve thin with half a cup of sweet cream.—Mrs. Fred Southard.
APPLE SALAD.—One cup chopped celery, two cups of chopped apples, one half cup of nuts. Mix and serve with salad dressing.—Mrs. Southard.
SALMON SALAD.—One large can of salmon, four hard boiled eggs minced with salmon. Mix with salad dressing.—Mrs. Southard. (Editorial note.—Above recipes for salads were demonstrated by Mrs. Southard in her paper on "Salads" for Domestic Science club.)
CHICKEN SALAD.—Cut cooked chicken into dice and add half as much diced celery. Mix with half of salad dressing and pour the balance over it at serving time. Dressing: Yolks of four eggs, one teaspoon of salt, one heaping teaspoon of sugar, one teaspoon mustard, one cup weak vinegar and speck of cayenne. Cook thick in double boiler. When cold add one cup of whipped cream.—Mrs. W. S. Davidson.
SHRIMP SALAD.—One can of shrimps, wash thoroughly, then pick to pieces; two cups cabbage sliced fine; two cups chopped celery, one cup English walnuts cut quite fine. Mix together and serve with salad dressing.
SALAD DRESSING.—Yolks of five eggs and one whole egg well beaten, one tablespoon sugar, six tablespoonfuls of vinegar and three of butter boiled together and turned slowly over beaten eggs, one tablespoonful of dry mustard, one teaspoonful of salt, dash of red pepper. Cook in double boiler until thick. When wanted for table add whipped cream.—Mrs. T. A. McKay.
LOBSTER SALAD.—One cup of chopped celery, five hard boiled eggs coarsely diced, one large or two small cans of lobster coarsely shredded, season with salt and a dash of cayenne, mix lightly with fork. Dressing for above: One half cup vinegar, one teaspoon mustard, one half teaspoon salt, three tablespoons melted butter, three level tablespoons of sugar. Cook in double boiler. When well heated add well beaten yolks of four eggs and one whole egg, stirring continuously till thick and smooth. When ready to mix with salad thin to proper consistency with sweet or sour cream, place salad on lettuce and pour dressing over it.—Mrs. Harry McKay.
SHRIMP SALAD.—One can shrimps, one small head celery, one cucumber, cut all into dice. Dressing: Yolks of two eggs; pinch of salt; dash of cayenne pepper. Beat well. Have olive oil very cold and pour it in and keep beating until it gets thick. Then add either vinegar or lemon juice. Mix with shrimps, just before serving.—Mrs. Will Lynch.
HAZELS HERRING SALAD.—Take equal quantities of cold boiled potatoes and herring and two or three small onions. Cut potatoes in cubes, remove bones from herring and cut in small pieces or pick to pieces, add onions and let stand on ice till ready to serve, cover with sweet cream and season with salt and pepper.—Mrs. Schollander.
POTATO SALAD.—I do not know much about salads different from the every day style, with the exception of an old fashioned German potato salad. Boil your potatoes with the jackets, peel and slice while hot; heat bacon drippings in which glaze onions which must be cut very fine, then add flour, brown, add diluted vinegar, let it come to a boil, cool, add a little sweet cream, turn it over your potatoes, which were previously seasoned with pepper and salt. Garnish with either sliced or chopped hard boiled eggs and green parsley.