Cooks in clover

Cardinal Salad. — Chop the stalks of celery into half inch lengths. Take one teaspoon of salad oil, two tablespoons of vinegar, and a pinch of salt; mix this thoroughly through the celery and lay on the salad dish. Pour a Mayonnaise dressing over the top, with olives. *. Potato and Beet Salad. — Cut well-cooked cold potatoes and beets into small dice, and mix well; set in a cool place till it has all become a delicate pink,-by mixing ; then put it in small piles on lettuce leaves, and pour over it the following dressing : Boston Cooking School Dressing, Nice for all kinds of Salads. — One dessert spoon of salt, one tablespoon of sugar, two of melted butter, and a little red pepper. Add three well beaten eggs, one teacup of vinegar, and, lastly, one cup of cream. Stir over the fire till it is as thick as soft custard. Lettuce) one cup of cream, whipped. Beat the yelks and and water-cresses mixed, — garnished with small) dry ingredients till very thick and hard, adding radishes; also lettuce with celery, with this cream the melted butter by degrees; as it thickens, add dressing, make a nice variety. Mrs. P. E. Kipp. butter more rapidly; salt to taste, and when it gets thick, add a little vinegar. When all of the butter Salad Dressing', I. — Two beaten eggs, one cup of j and vinegar has been added, add the lemon juice milk, one and a half tablespoons of mustard, one and whipped cream. Put all the dressing in a heaping tablespoon of sugar, one teaspoon of salt, ', farina kettle and boil until it thickens, stirring conone quarter teaspoon of pepper. Mix all together '1 stantly ; then let it cool, and just before needing in a bowl and stand in a vessel of boiling water j the salad, mix half of the dressing with the chicken until hot. Heat boiling hot one teacup of vinegar) and celery, and pour the remaining half over the and butter the size of an egg; stir this gradually salad. Mrs. J. Hemion. into the other mixture, and pour it over the cab- j bage, stirring thoroughly. After standing over} French Salad Dressing. — Take six tablespoons night, it is ready for use. Mrs. J. H. Ackerman. of oil or melted butter, the same of cream or milk, \ one teaspoon of salt, and half a teaspoon each of Salad Dressing, II. — The yelks of four raw eggs, i pepper and mustard. With this mix a large cup of one teaspoon each of sugar and mustard, half a cup vinegar and boil well; after removing from the fire, of melted butter, quarter of a cup of vinegar, the add three well beaten eggs, and stir five minjuice of half a lemon, a pinch of cayenne pepper, j utes. Miss H. M. Lettuce Dressing. — Half a teaspoon each of mixed eggs; beat well and stir into one cup of hot sweet mustard and salt, one tablespoon of butter, a small cream; stir all together over the tea-kettle until it half cup of heated vinegar; beat in the white of one I thickens like a custard, take from the fire, and add egg. Mrs. A. C. Hascy. ( two tablespoons of vinegar. *.