The standard book of recipes and housewife's guide, comprising as complete cook book

Cold Slaw. — Chop cabbage fine, then put in a crock, add sugar, salt and pepper to taste ; mash all together with a potato masher until juicy ; add either sweet or sour cream to make real moist, and vinegar to suit taste. Cooked Slaw. — One small head of cabbage cut fine ; put one tablespoonful butter in a skillet ; when melted, stir in the cabbage. Mix the yolk of one egg, one-third cup vinegar, a little mustard, sugar and salt, pour on the cabbage and heat, then serve. Lettuce with Cream Dressing. — Carefully look over and wash lettuce, and tear in pieces. To two tablespoonfuls fresh meat fryings add one tablespoonful flour, while hot add one cup sour cream, salt and pepper, stir rapidly until it thickens, then pour over lettuce and stir very little, dish up and lay slices of hard-boiled eggs over the top. Sugar or vinegar may be added at the table. Nut Salad. — Mix one cup chopped English walnut meats, with two cups celery or shredded lettuce leaves ; arrange on lettuce, and serve with Mayonnaise dressing. Potato Salad. — Slice thin, eight cold boiled potatoes, and cover with a dressing made as follows : Yolk of one hard-boiled egg, mashed fine, one teaspoonful of mixed mustard, four tablespoonfuls of melted butter, four tablespoonfuls of vinegar, salt and pepper. Finely chopped onion may be added. Fruit Salad. — To one package Plymouth Rock gelatine, add a pint of cold water, the juice of four lemons, the grated rind of one. Let stand one hour. Add one pint boiling water, two cups sugar. Let boil and strain through a cloth into a mold. When about to congeal stir in fruit. One pound -white grapes, seeded, one-half pound candied pineapple, one-half pound candied cherries, cut in pieces. Let stand on ice to cool and harden, then serve. Tongue Salad. — Boil, skin and trim a tongue, cut in dice and add the whites of six hard-boiled eggs cut in similar pieces. Cut fine the white stalks of three heads of celery and mix with tongue and eggs. Make a dressing as follows : Beat together four eggs, six tablespoonfuls of vinegar, five of melted butter, one of prepared mustard, one of sugar and two-thirds of a cup of cream. Put over the fire in a double boiler and cook until as thick as boiled custard. Set aside to cool ; season with salt and pepper, thin with lemon juice, mix with the tongue and other ingredients, and serve. Cream Salad Dressing. — Mix one-half each, salt and mustard, with one tablespoonful of sugar, add one beaten ^z%, two and one-half tablespoonfuls butter, and three-fourths cup sweet cream, add slowly one-fourth cup vinegar ; cook until it thickens, then strain and cool. riayonnaise Sauce — Mix in a two-quart bowl one even teaspoonful ground mustard , one of salt, and one and a half of vinegar, beat in the yolk of a raw egg- Then add very gradually a half pint of pure olive oil. Beating briskly all the time. The mixture will become a very thick batter. Flavor with vinegar or fresh lemon juice. If covered closely it will keep for weeks. If the dressing curdles, take another yolk of egg and add to it the curdled mixture slowly, stirring constantly.