Mother Hubbard's cupboard: Recipes collected by the Young Ladies' Society, First Baptist Church, Rochester N.Y. Fourth Edition

by N.Y.). Young Ladies' Society First Baptist Church (Rochester

CABBAGE SALAD.

To a dish of chopped cabbage, four teaspoons of celery seed, or one bunch of celery. Put in a bowl, yolks of two eggs, one teaspoon of sugar, one teaspoon of butter, one teaspoon of pepper, one teaspoon of salt, one teaspoon of made mustard, one-half teacup of vinegar. Set the bowl into hot water, stir carefully until it begins to thicken. Let it get cold. Pour over the cabbage. If it does not moisten it enough, put in a little more vinegar.

Mrs. W. T. M.

CABBAGE SALAD.

Two cabbages, chopped fine; sprinkle with salt; let stand over night. One pint vinegar, one-half cup ground mustard, three eggs. Beat eggs thoroughly and add to boiling vinegar. Wet the mustard with cold water or vinegar; add to the boiling vinegar; pepper and salt to taste, and let all come to a boil. Pour over cabbage, and stir thoroughly together.

Mrs. M. B. Birdseye.

DRESSING FOR CABBAGE.

One egg, one teaspoon mustard, one teaspoon salt, one teaspoon sugar, one-half cup vinegar, one-half cup milk.

SALAD DRESSING.

Beat four eggs light, add one tablespoon mixed mustard, one-half teaspoon salt, five tablespoons vinegar, a little cayenne pepper; mix well, then stand in a dish filled with boiling water; when warmed through add a tablespoon of butter; cook until a little thicker than custard, stirring constantly. If desired it may be boiled until thicker, then thinned with milk or cream.