CABBAGE SALAD a la CALAIS
First make a dressing in the following manner: Take two raw eggs, two level teaspoonfuls of salt and two level teaspoonfuls of dry mustard and a quarter teaspoonful of cayenne pepper or paprika and about five teaspoonfuls of sugar and one tablespoonful of butter and add two tablespoonfuls of milk, mix well and beat with a fork. Then take one cup of vinegar and boil separately, pour slowly over the other mixture and when this is done boil slowly until thick. Grind up a fair-sized head of cabbage, one medium sized onion and two green peppers from which the seeds and fibre have been removed. Then mix with the dressing and serve.
HOT SLAW
Pick off the bad leaves from head of small cabbage, slice or cut the cabbage very thin, scald it 5 minutes in 2 quarts of boiling water and drain through a colander. Mix it well with a sauce made of ¼ cup of hot vinegar, 1 cup of sour cream, yolks of 2 eggs, 3 tablespoonfuls of oil, salt and pepper to taste.
JELLIED CHICKEN AND CELERY SALAD
Make the chicken jelly and set it in a border mould. Chop three bunches of celery, and mix with one can of asparagus tips. When the jelly is cold set on a platter, and heap the celery and asparagus in the center. Slice four hard-boiled eggs and lay around the jelly in little piles, alternating with mayonnaise dressing.