Cooks in clover

Spiced Currants. — Four quarts of currants, three and a half pounds of brown sugar, one pint of vinegar, one tablespoon of cinnamon, one teaspoon of ground cloves, and one nutmeg. Boil for one hour. | off the vinegar and add to it a little cayenne pepper, Miss Sadie M. Dinsmore. j a little salt, a teaspoon of sugar and enough mustard S to thicken; mix and boil, stirring constantly. When French Mustard. — Grate an onion and cover cold it is ready for use. with vinegar. After it has stood for one hour, pour \ Miss Katie C. Brinlkman. Salads. Chicken Salad. — Chickens must be boiled whole, and only the white meat used for really nice salad. Two quarts of chicken require one quart of celery. The celery and chicken must be cut small, but not chopped ; then mixed together and the dressing spread over as well as mixed in. Mrs. John Hcmion. Turkey or Chicken Salad.— The meat of cold! boiled, or roasted fowl minced fine; three-fourths! of the same bulk of celery, cut small. Mix the i meat and celery, and set in a cool place. Dressing: — Two hard boiled eggs ; one raw e^^, well beaten; one tablespoon each of salt, pepper and mustard ; three of salad oil or melted butter; ; two of white sugar; a small cup of vinegar. Rubj the yelks of the eggs to a fine powder ; add the salt, I pepper, mustard and sugar, then the oil, rubbing I all together. Beat the raw egg to a froth and mix ■ well with the dressing ; add the vinegar, beating i again thoroughly. Sprinkle a little salt over the meat and celery, pour the dressing over it and mix 'with a silver fork. Garnish with celery tips. Canned chicken can be used. Mrs. Fannie Kelly. Lobster Salad. — Be careful to get fresh lobsters, and to have the water boiling when you put them in ; let them boil until they become red, adding a handful of salt. In opening lobsters, care must be taken to remove the poisonous part; this lies in the head, all of which must be thrown away, as well as the vein which passes from it through the body ; all the other parts are good. Break the shells with a hammer. Any good salad dressing may be used. Lobsters are excellent when taken from the shell, and eaten cold with vinegar and mustard. JV. Potato Salad, I. — Five good sized potatoes boiled and cold; add one onion chopped moderately fine; season with salt, celery, mustard and cayenne pepper; over this pour half a cup of vinegar, boiling hot, with a tablespoon of butter; lastly half a cup of cream. Add two hard boiled eggs, minced and mixed thoroughly through it ; garnish with parsley or lettuce. Mrs. A. Z. Van Houten. Potato Salad, II. — Boil eight large potatoes with their skins on, and without salt. Choose those that do not go to pieces in boiling. Let them get nearly cold, then pare them and cut in slices. Chop one onion very fine, and mix with the potatoes, stir in a tumbler of vinegar and water, (two-thirds of vinegar and one of water), then add three tablespoons \ of salad oil, and pepper and salt to taste. : Mrs. W. R. Payne.