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

Salad Dressing. — Yolks of three eggs, one tablespoonful sugar, a lump of butter size of a small egg, a pinch each of salt, and cayenne pepper, one teaspoonful of prepared mustard. Stir all together, add onehalf pint of vinegar, set over fire and stir constantly until it becomes about like custard. This will keep several days in a cool place. Very nice served with nice ripe tomatoes. Peel and cut out a little of the top with a teaspoon ; serve it on a lettuce leaf with the salad dressing. Salad Dressing. — Yolks of three eggs, one teaspoonful mustard, one teaspoonful salt, a sprinkle of cayenne, two tablespoonfuls of butter, one cup milk, or cream. Stir the above together. When well beaten pour over one-half cup of hot vinegar. Have ready the whites of three eggs, beaten stiff. Cook in double boiler, stirring all the time it is cooking, using an egg beater to stir with. Cook until cream thickens, then bottle. If one bottle of good salad dressing is mixed with the above recipe, it is improved. Potato Salad. — Boil four or six potatoes, cut in thin slices, pour the hot dressing over and let it stand until cold. Two tablespoons chopped celery may be mixed with the potatoes, and one teaspoon onion juice may be stirred into the dressing after it is cooked. Serve in the same manner as the meat salads. Sliced boiled beets are some times added. Tomato Salad. — Pour boiling water over four or six tomatoes, and let it stand a moment. Pour off, and add cold water, slip off the skins, slice, and set away to become cold. Serve with the cold dressing. If desired, the slices of tomatoes may be served on lettuce leaves. Tomato Catsup. — Take a peck of ripe tomatoes, cut each, and boil in a porcelain kettle until the juice is extracted and the pulp dissolved. Press through a colander, then through a hair sieve. Return to kettle ; season with an ounce each salt and mace, a tablespoonful each black and cayenne pepper, powdered cloves, and celery seed (in a thin bag), and same of ground mustard. Boil five hours, stirring frequently and in the last hour constantly. Let stand twelve hours in a stone jar in cellar. Add a pint of strong vinegar : take out the bag of celery seed, and bottle for use. Keep in a cool, dark place. Of the numerous catsups, this is the most useful for ordinary purposes. Cold Slaw. — Take a fresh, crisp cabbage, and pull off the loose and torn leaves. Cut it into several pieces, and shave each piece into very thin strips. Strain the salad dressing, while hot, over the cabbage, mix it well, spread it out, and set it away to cool. When ready to serve, arrange in a neat mound in the centre of a clean dish. If the cabbage is wilted, soak it for an hour or more in cold, salted water. Lettuce Salad. — Pick over the leaves carefully and see that they are whole, clean and free from insects. Wash them in cold water, and shake the leaves gently in a cloth to dry them. Arrange on a flat dish with the smaller leaves inside the larger, and serve, with the cold salad dressing on the table.