The household (of the Detroit free press)

If eggs are used, boil them hard and powder them, by mashing with the back of a silver spoon ; add the seasoning, then the oil, a few drops at a time, and lastly and gradually the vinegar. A celebrated caterer says the dressing of a salad should be saturated with oil, and seasoned with pepper and salt, before the vinegar is added ; it results from this process that there can never be too much vinegar, for, from the specific gravity of the vinegar compared with the oil, what is more than useful will fall to the bottom of the bowl ; the salt should not be dissolved in the vinegar, but in the oil, by which means it is more equally distributed throughout the salad. Always use the freshest olive salad oil ; cream or melted butter is a good substitute if the salad oil cannot be procured, or even pure meat drippings, but if these are used, they should be added the last of all. For chicken or potato salads, prepare the dressing, pour it over the dish prepared, garnish the top with slices of cold boiled egg or lemon, and finish the edge of dish with sprigs of celery, and set away until needed. Salads should not be prepared more than two hours before eating, and should be left in the ice-box until the meal is ready to serve. Lettuce, cabbage, celery and all vegetables used for salads, should be left in ice water for several hours before using. Vegetable salads should be stirred as little as possible in order that their freshness may be preserved until ready to serve. To fringe celery stalks for chicken, meat, or salad garnishes, cut the stalks into two-inch lengths ; stick plenty of coarse needles into a cork ; draw half of the stalk of celery through the needles ; when done lay in a cold place to curl. Stir salads with a wooden fork or spoon. A SIMPLE SALAD DRESSING. Mix three tablespoonfuls of olive oil and and one tablespoonful of grated onion, with half a teaspoonf ul of salt — the same of pepper and mustard. Mix well, add two tablespoonfuls of vinegar and pour over the salad. DRESSING FOR COLD SLAW. Two-thirds of a cup of vinegar, one egg ; piece of butter the size of an egg ; one teaspoonful of salt, one-half teaspoonful of mustard. Put over the fire, stir until thick enough. Cool before using. MAYONNAISE SALAD DRESSING. The yolks of two eggs raw and well beaten. Season with cayenne pepper, salt and mustard to the taste, then add, in as fine a stream as possible, olive oil, and stir constantly until as smooth and thick as required. Add vinegar, a little at a time, as you stir it. Nice for any kind of salad. A WHOLESOME SUMMER SALAD. Cut up a pound of beef into thin slices, and half a pound of white, fresh lettuce ; put in a salad bowl, season with a teaspoonful of salt, half that quantity of pepper, two tablespoonfuls of vinegar, and four of good salad oil. Stir all together lightly with a fork and spoon, and when well mixed it is ready to serve. MADE MUSTARD DRESSING. Four tablespoonfuls of English mustard, two teaspoonfuls of salt, the same quantity of salad oil and white sugar, one teaspoonful of pepper ; vinegar to make a smooth paste — that from celery or onion pickles, if you have it. Rub mustard, oil, sugar, pepper and salt together, wet by degrees with vinegar, beating very hard at the last, when the proper consistency has been gained. ASPARAGUS SALAD.