Buckeye cookery

vinegar, put dressing into a bowl, set it in a kettle of hot water, and stir constantly till it thickens; set away, and when cool it is ready for use.. This is sufficient for one quart finely-chopped cabbage, and should be poured over while hot, and thoroughly mixed with the cabbage, which may then be placed upon a platter, formed into an oval mound, and served cold. _ BBoiled Salad Dressings. Beat yolks of eight eggs, add to them a cup of sugar, one tablespoon each of salt, mustard, and black pepper, a little cayenne, and half a cup of cream; mix thoroughly; bring to a boil a pint and a half vinegar, add one cup butter, let come to a boil, pour upon the mixture, stir well, and when cold put into bottles, and set in a cool place. It will keep for weeks in the hottest weather, and is excellent for cabbage or lettuce. 7 Cream Dressing For Cotp SLAW. Two table-spoons whipped sweet cream, two of sugar, and four of vinegar; beat well and pour over cabbage, previously cut very fine and seasoned with salt.—Miss Laura Sharp, Kingston. MAYonnAISE DRESSING. Beat a raw egg (some use the yolks only) with a salt-spoon of salt (using a wooden-spoon) until itis thoroughly smooth, add a teaspoon _ ie a « Ae E ; uh ee ETE Aas, Cr the 994 3 SALADS. mixed mustard made rather thicker than usual; when quite smooth add by degrees (a few drops only at a time) a half-pint of olive-oil, taking care to blend each portion of it with the egg before adding more. This ought to be as smooth as honey, and thick enough so that a spoon will stand up in it; dilute with vinegar until it assumes the consistency of thick cream. A little anchovy may be added if desired. Lemon juice may be used instead of vinegar, or a few drops may be added with the vinegar. This is the smoothest and richest of salad dressings. The oily flavor is entirely lost in combination with the raw egg. When you begin to add the oil, dropa | very little at first as it may curdle the egg. This sauce keeps well, if bottled and corked with a glass stopper, and it may be made at any time in advance, if only yolks are used, when yolks are left over from baking. In summer, place oil and eggs in a cold place, half an hour before making. SALAD-DRESSING WITH POTATO. Peel one large potato, boil, mash until all lumps are out, and add the yolk of a raw egg, stir all well together and season with a teaspoon of mustard and a little salt; add about half a gill of oliveoil and vinegar, putting in only a drop or two at a time, and stirring constantly, as the success of the dressing depends on its smooth- ness. This dressing is very nice with celery or cabbage chopped fine. and seasoned with a little salt and vinegar.—WMrs. E. L. Fay. OvysTER SALAD. Half gallon each fresh oysters and celery cut into dice, yolks of four hard-boiled eggs, a raw egg whipped, two large spoons melted — butter, two tea-spoons each of salt, black pepper and made mustard, one tea-cup vinegar, two pickled cucumbers cut fine. Drain liquor from oysters, throw in hot vinegar on the fire, let them stay until plump, not cooked. Put at once in cold water, drain off, and set in cool place; prepare dressing. Rub salt, pepper and mustard with the yolks finely mashed; add butter, a few drops at a time. When smooth, add beaten egg, then vinegar by the spounful; set aside. Mix oysters, celery and pickle, tossing up well with a silver fork; salt to taste. Pour dressing over all.— Mrs. Col. G. S. Park, Parkville, Mo. v ' Ny Ss ANON % % Mealy ‘ We ae Ko Pe ‘ BS r ‘ aa * re : a ix MP) ' 4 ds ; a : eae ERITH Weer e TiC ae eiy fe )tg d Ame GR BATS 3 att (one ares De a Coe Sas en ea eer ers fy Penge Me PN ON Ca A el a Mel pie ent eV eaiy od a a Bi SHELL-FISH.