Cold Slaw

Two-thirds of a cup of vinegar, one egg, two tablespoonfuls sugar, one teaspoon of salt, half teaspoon of mixed mustard, and butter size of an egg; stir until it boils. When cold, pour over the shaved cabbage.

Tomato Salad

One dozen medium-sized tomatoes peeled and sliced, yolks of four hard-boiled eggs, one raw egg well beaten, teaspoon sugar, salt to taste, and one-half saltspoon of cayenne pepper, one tablespoonful of butter, and one teacup of vinegar. Or, slice and serve with mayonnaise dressing.

Sweet-Bread Salad

Boil the sweet-breads twenty minutes, then drop them into cold milk, split them and fry brown in butter, break in small pieces with lettuce and mix with the dressing. Make a dressing with the yolk of two eggs, two tablespoonfuls of vinegar, two teaspoonfuls of mixed mustard, the least bit of sugar, one bottle of olive oil poured into this with a thread-sized stream, stirring all the time. The dressing for ealmon salad is also nice for this.

Salmon Salad

For a pound can of Calfornia salmon, garnished with lettuce, make a dressing of one small teacup of vinegar, butter half the size of an egg, one teaspoon of Colman's musta/d, one-half teaspoonful of cayenne pepper, one-half teaspoonful of salt, one teaspoonful of sugar, two eggs; when cold, add one-half teacup of cream and pour over the salmon.

Sauces

Drawn Butter Sauce

One quarter pound of butter; rub with it two teaspoonfuls of flour. When well mixed, put into a saucepan with one-half pint of water or stock; cover it, and set the saucepan into a larger one of boiling water. Shake it constantly till completely melted and beginning to boil; season with salt and pepper.

Caper Sauce

Make a drawn butter sauce, and then add two or three tablespoonfuls of French capers; remove from the fire and add a little lemon juice.

Boiled Egg Sauce

Add to half a pint of drawn butter sauce two or three hard-boiled eggs, chopped.

Pickle Sauce

Add to half a pint of drawn butter sauce three tablespoonfuls of pickled cucumbers, minced fine.

Tomato Sauce

Stew one can of tomatoes, one small onion, for twenty minutes, and then strain through a sieve. Put an ounce and a half of butter into a saucepan, and when it boils, dredge in an ounce and a half of flour. When thoroughly oooked, pour in the tomatoes.

Tomato Sauce

One can of tomatoes boiled down and strained; nib together one heaping teaspoonful of flour, one tablespoonful of butter, and a little salt, with a very little cayenne pepper, and stir into the tomatoes; then let all come to a boil.

Mushroom Sauce

Prepare the mushrooms by cutting off the stalks, and throw them into boiling water; season with salt, pepper, and butter. Boil until tender, and then thicken the gravy with a little butter and flour; add a little lemon juice, and pour over the meat.

Parsley Sauce

Wash a bunch of parsley in cold water, then boil it about six or seven minutes in salt and water. Drain it; cut the leaves from the stalks, and chop them fine. Have ready some melted butter, and stir in the parsley; allow two small tablespoonfuls of leaves to one-half pint of butter. Serve with boiled fowls and fish.

Melted Or Drawn Butter

Cut two large spoonfuls of butter into small pieces, and put it into a saucepan with a large spoonful of flour, and ten of new milk. When thoroughly mixed, add six large spoonfuls of water. Shake it over the fire until it begins to simmer, shaking it always the same way; then let it stand quietly and boil i\p. It should be of the consistency of rich cream, and not thicker.

Apple Sauce

Pare, core, and slice some apples; stew them with sufficient water to prevent burning; when done, mash them through a colander, sweeten to taste, add a small piece of butter, a little nutmeg or lemon.

Cranberry Sauce

One quart of cranberries, one quart of water, and one pound of white sugar; make a sirup of the water and sugar. After washing the berries clean, and picking out al] poor ones, drop them into the boiling sirup, let them cook from fifteen to twenty minutes. They are very nice strained.

Egg Sauce

Three ounces of butter, beaten with one ounce of flour; stir into it one pint of boiling water; salt and pepper. Cook fifteen minutes; pour into sauce-boat, having hard-boiled eggs, sliced or chopped, in it.

White Sauce

Take one cup of butter, and melt it, and while in the saucepan, shake in three tablespoonfuls of flour until well mixed. Then add one quart of milk, stirring all the time till it boils.

Oyster Sauce

One pint of oysters cut small, boiled for five minutes in their own liquor; a cup of milk, a tablespoonful of butter rubbed smooth into a tablespoon of flour; salt and pep per; let it boil. Serve with turkey.

Mint Sauce

Wash the mint very clean; pick the leaves from the stalk, and chop them fine; pour on to them vinegar enough to moisten the mint well; add fine sugar to sweeten.

Celery Sauce

Pick and wash two heads of celery; cut them into pieces one inch long, and stew them in a pint of water with one teaspoonful of salt, until the celery is tender. Rub a large spoonful of butter and a spoonful of flour well together; stir this into a pint of cream; put in the celery, and let it boil up once. Serve hot with boiled poultry.

Tomato Sauce

Stew one-half dozen v,r!atoes with a little chopped parsley; salt and pepper to taste; strain, and when it commences to boil add a spoonful of flour, stirred smooth with a tablespoonful of butter. When it boils take up.