156 FARM HOMES, IN- DOORS AND OUT-DOORS. 



tency of cream. This is good with chopped cabbage, 

 fresh lettuce, and various kinds of salad. 



French Salad Dressing. Mix. a saltspoonful of salt with 

 one of pepper ; add a teaspoonful of grated onion, three 

 tablespoonfuls of olive oil, and two of vinegar. When 

 well mixed put in the salad, and stir well together. 



Lettuce Salads. Choose tender little heads, and lay 

 small radishes or nasturtium blossoms around them. 

 Plain dressing. 



2. Lettuce and young onions, cut finely, and mixed 

 with plain salad dressing will be generally liked. 



3. A pretty salad is made by laying slices of cold boiled 

 beets around the edge of a dish, and filling the center 

 with fresh lettuce heads. 



4. Another variation is a dish of lettuce, with hard- 

 boiled eggs sliced and laid over the top. 



Cabbage Salad, No. 1. Place a saucepan on the stove 

 containing one cupful of good vinegar, half a cupful of 

 white sugar, a bit of butter, a teaspoonful of salt, and n 

 teaspoonful of mixed mustard. When it boils up, pour 

 it over five cupf uls of chopped cabbage. 



Cabbage Salad, No. 2. Mix chopped cabbage, lettuce, 

 pepper-grass, and a small onion together, sprinkle with 

 sugar and salt, place in a broad bowl or salad-dish, lay 

 sliced eggs on the top, and pour over a cupful of vinegar. 



Raw cabbage, chopped fine and agreeably seasoned, is an 

 appetizing and healthful relish ; but when cooked, and 

 especially when boiled along with fat meats, it is quite the 

 reverse, and the human stomach should not often be bur- 

 dened with it. 



Potato Salad. Mix thinly-sliced cold, boiled potatoes 

 and young onions, sometimes adding a little chopped 

 parsley, and pour over them a French Salad dressing. 



Ham Salad. Mix cold, boiled ham with har: 1 -boiled 



