Summer Salad

3 heads of lettuce.

2 teaspoonfuls green mustard leaves. A handful of water-cresses.

Four or five very tender radishes.

1 cucumber.

3 hard-boiled eggs.

2 teaspoonfuls white sugar. 1 teaspoonful salt.

1 " pepper.

1 " made mustard.

1 teacupful vinegar.

2 tablespoonfuls salad oil.

Mix the dressing as for lettuce salad. Cut up the hearts of the lettuce, the radishes and cucumber, into very small pieces; chop the mustard and cress. Pour over these the dressing, tossing very lightly, not to bruise the young leaves; heap in a salad-bowl upon a lump of ice, and garnish with fennel-heads and nasturtium-blossoms.

This is a delightful accompaniment to boiled or baked fish.

Water-Cresses

Wash and pick over the cresses carefully, pluck from the stems, and pile in the salad bowl, with a dressing of vinegar, pepper, salt, and sugar, well stirred in.

Cabbage Salad, or Cold Slaw+

1 head of fine white cabbage, minced fine. 3 hard-boiled eggs.

2 tablespoonfuls salad oil.

2 tablespoonfuls white sugar.

1 teaspoonful salt. 1 " pepper.

1 teacupful vinegar. Mix as for lettuce and pour upon the chopped cabbage.

Or, +

Shred the head of cabbage fine, and dress with -

1 cup vinegar.

1 tablespoonful butter.

1 sugar.

2 tablespoonfuls sour cream.

A pinch of pepper, and the same of salt.

Put the vinegar, with all the ingredients for the dressing, except the cream, in a saucepan, and let them come to a boil. Pour while scalding over the cabbage, and set away until perfectly cold. Add the cream just before serving, stirring in with a silver fork.

This is a very nice preparation of cabbage, and far more wholesome than the uncooked. Try it!

Tomato Salad+

12 medium-sized tomatoes, peeled and sliced.

4 hard-boiled eggs.

1 raw egg, well beaten.

1 teaspoonful salt.

1/4 spoonful cayenne pepper.

1 teaspoonful white sugar.

1 tablespoonful salad oil.

2 teaspoonfuls made mustard. 1 teacupful vinegar.

Rub the yolks to a smooth paste, adding by degrees the salt, pepper, sugar, mustard, and oil. Beat the raw egg to 9 a froth and stir in - lastly the vinegar. Peel the tomatoes, slice them a quarter of an inch thick, and set the dish on ice, while you are making ready the dressing. Stir a great lump of ice rapidly in this - the dressing - until it is cold; take it out, cover the tomatoes with the mixture, and set back on the ice until you send to table.'

This salad is delicious, especially when ice-cold:

Celery Salad+

1 boiled egg.

1 raw egg.

1 tablespoonful salad oil.

1 teaspoonful white sugar.

1 saltspoonful salt.

4 tablespoonfuls vinegar.

1 teaspoonful made mustard.

Prepare the dressing as for tomato salad ; cut the celery into bits half an inch long, and season. Eat at once, before the vinegar injures the crispness of the vegetable.