The household (of the Detroit free press)

Take cooked potatoes and slice very thin ; add to them three hardboiled eggs, also sliced thin ; chop one small, fresh onion. In a glass bowl or salad, dish put a layer of potatoes, then a layer of eggs, and sprinkle over them a little chopped onion, salt and pepper. For dressing, take the yolk of a raw egg and stir into it half teaspoonful of made mustard. Beat into it, drop by drop, three tablespoonfuls of sweet cream ; add one tablespoonful of strong vinegar and the white of the egg beaten to a stiff froth. If needed for supper make at noontime. Flakes of cold boiled salmon, cod or halibut, substituted for the eggs, or added with them, will make a fish salad. LETTUCE SALAD. Pick apart the heads and pile upon pounded ice, on a glass dish. Pass vinegar, pepper, salt and powdered sugar with it. LOBSTER SALAD. Pick the meat carefully from the shell after boiling, chop and serve with mayonnaise dressing. Garnish with parsley. ORANGE SALAD. Oranges thinly sliced and freed from seeds — dressed with lemon juice and salad oil, one-fourth of lemon juice to three-fourths of oil, with a dust of cayenne pepper — combine novelty with merit; especially is orange salad excellent with cold game or roast pork. LEMON SALAD. Lemon salad is similarly prepared, substituting the lemons for the oranges (and vice versa), with the addition of lettuce, carefully washed and dried, and some sprigs of fresh mint or tarragon. OYSTER SALAD. Steam one quart of oysters until tender ; take one pint of celery after it is cut fine with a sharp knife, and make a good, rich salad dressing. Put oysters and celery on ice until serving time, drain the celery in a colander and mix lightly before pouring the dressing over them. Garnish with leaves of celery and a border of the stalks cut in fancy shapes. PICNIC SALAD. One quart of very finely chopped cabbage, two-thirds cup of sour cream, two well-beaten eggs ; season to taste with sugar, salt, pepper and mustard. If you have no celery to chop with your cabbage, put in a tablespoonful of celery seed. Add a little vinegar. This is very fine, will keep well several days, and for this reason is excellent for picnics. PORK OR VEAL SALAD. The remains of cold roast pork make a nice salad if mixed with celery in the proportion of two cups of celery to one of meat ; any salad dressing preferred may be used. Veal also makes a nice salad if steamed or roasted so as to retain its juices and flavor. POTATO SALAD. Slice several cold boiled potatoes with one large onion ; season with salt and pepper. The dressing — Take yolks of three hard-boiled eggs (slice the whites with the potatoes), stir them to a cream, beat in two teaspoonfuls of sugar, one of made mustard, one of white mustard seed, two tablespoonfuls of salad oil, and one-half teacup of vinegar. This should be of the consistency of cream. Pour over the salad and set on the ice till served. AMERICAN POTATO SALAD. Take as many cold potatoes, boiled with the skins on, and peeled while hot, as may be required. Cut into small pieces, half the size of a hickory-nut, add one tablespoonful of grated onion. Cover them with mayonnaise dressing and set on ice. Or slice cold potatoes — not too thin — and young onions — one-third onions — and pour over them "a simple salad dressing." FRENCH POTATO SALAD.