Mayonn'ise Salad Dressing

The yolk of one egg, raw; stir into this all the olive oil it will hold, in as fine a stream, as possible. Season with cayenne pepper, salt and mustard.

Simple Dressing For Salads

Mix three table-spoonfuls of olive oil and one tablespoonful of scraped onion with one saltspoonful of salt and one saltspoonful of pepper (mixed), and then add one tablespoonful of vinegar. When thoroughly mixed, pour over the salad.

Chicken Salad Dressing

Take two hard-boiled eggs, lay them into water till quite cold, put the yolks into a small bowl and mash them very fine, add:ng the yolks of two raw eggs, one teaspoonful o salt, one large tablespoonful of dry mustard, a very little cayenne pepper; stir this well, always one way; when well mixed, add a very little sweet oil, stirring all the time. After this is mixed, put in more, a very little at a time, until you have used a third of a bottle; then add a large spoonful of vinegar or lemon juice; then more oil as before - using in all two-thirds of a bottle - then another spoonful of vinegar; when well mixed it must be very light, and a nice color. Set on the ice for two or three hours. Not more than twenty minutes before using the salad, mix it and prepare for the table by putting with the meat about half the dressing; stir it up well, and then pour on to the meat one wine glass of best vinegar; stir this up well - it will turn the chicken very white; if it requires a little more salt add it now. Place the chicken in the center of a flat dish, large enough to lay lettuce or celery around the meat; wipe the lettuce as dry as you can, and lay around the meat, then with a spoon put the rest of the dressing on the lettuce.

Chicken Salad

To two large boiled fowls (cold) take two large heads of celery or four small ones; having removed all the skin and the fat, cut the meat from the bones into very small pieces. It is best not to mix the dressing with salad until just before it is to be eaten. Put into a porcelain kettle the gravy from the chicken, one-half pint of vinegar, one-half pint of sweet oil or melted butter, one large tablespoonful of Column's mustard, one small teaspoonful of cayenne pepper, one teaspoonful of salt, the yolks of eight eggs beaten and stirred in just before taken off, one teacup of cream stirred into the dressing when cold; mix together with a silver fork and garnish with celery tops.

Lobster Salad

To a three-pound lobster take the yolk of one raw egg, beat very lightly; then take the yolks of three hard-boiled eggs (cold), and add to the raw yolk, beating all the time; add, gradually, a few drops at a time, one-half bottle of the finest olive oil, still starring nil the time; then add one and a half tablespoonfuls of the best English mustard, salt and pepper to taste; beat the mixture until light, add a tablespoonful of strong vinegar. Cut the lobster into small pieces and mix with it salt and pepper; pour over it the dressing just before sending to the table; garnish with the white of egg (boiled), celery tops, and the small claws.

Lobster Salad

Pick the meat from the shell, chop and season the same as for chicken salad; garnish with the claws and parsley.

Lettuce Salad

Two heads of lettuce, two hard-boiled eggs, two teaspoonfuls of butter, one-half teaspoonful of salt, one teaspoonful white sugar, one-half teaspoonful of made mustard, one teaspoonful pepper, four tablespoonfuls of vinegar; rub the yolks of the eggs to a powder, add sugar, butter, pepper, salt and mustard; let it stand five minutes, then beat in the vinegar. Cut the lettuce with a knife and fork, put into a bowl, and mix in the dressing by tossing with a fork.

Lettuce Salads

Serve with simple dressing, and garnish with hard-boiled eggs.

Lettuce, cold boiled potatoes, and cold boiled beets; potatoes in the center, beets next, and lettuce around the edge of the dish. Simple dressing.

Potato Salad

Potatoes boiled in the" jacket," and peeled while warm, cut evenly into fine slices, and when cold mixed with fine olive oil. After having drawn with this for a little while, add salt, pepper, chopped onion, and mix all this by shaking it up, as using a spoon would break the potatoes, and make them unsightly. Add good vinegar.

Potato Salad

Small onions sliced and cold boiled potatoes, over which pour the simple dressing.

Potato Salad

Cut a dozen cold boiled potatoes into fancy shapes, one-quarter of an inch thick; mix with some flakes of cold boiled fish (halibut, cod or salmon), and pour over them a salad dressing, made with six tablespoonfuls of melted butter, or salad oil, six tablespoonfuls of cream or milk, one tablespoonful of salt, half that quantity of pepper, and one teaspoonful of ground mustard. Into this mix one cupful of vinegar. Boil well, then add three raw eggs, beaten to a foam; remove directly from the fire, and stir for five minutes; when thoroughly cold turn over the salad. Garnish with slices of pickled cucumber, cold beet, hard-boiled egg, and fresh parsley.

Celery Salad

One head of cabbage, three bunches of celery, chopped very fine. Take one teacupful of vinegar, lump of butter size of an egg, yolks of two eggs; one teaspoonful mustard, one of salt, pinch of cayenne pepper, two tea-spoonfuls of sugar. Mix these well; put the mixture on the stove and heat until it thickens, stirring all the time; when cold, add two tablespoonfuls of rich sweet cream. Pour over the salad; if not moist enough, add cold vinegar.

Chicken Celery

Chop the remains of chicken or turkey, and mix with an equal proportion of celery; a little salt and vinegar only, although some like a dressing as for slaw; but this takes away too much of celery taste. It may be prepared with lettuce instead of celery.

Cabbage Salad

Cut the cabbage very fine, and put into a dish in layers, with salt and pepper between. Then take two teaspoonfuls of butter, two of sugar, two of flour, two of mustard, one cup of vinegar, and one egg. Stir all together, and let it come to a boil on the stove. Pour it hot over, and mix well with the cabbage; cover up.