The household (of the Detroit free press)

The potatoes are first put into cold water in their jackets, with a good teaspoonf ul of salt added to a dozen potatoes. They are then allowed to boil up, and afterward left to simmer gently until quite tender. When cold they are peeled and cut up into rounds as thin as possible, which are laid in a dish, well seasoned with salt and pepper, sprinkled with plenty of finely-chopped parsley, and then saturated with oil and vinegar. In other salads, vinegar is used in .about the proportion of one to four of oil ; but potatoes require a great deal more — in fact, an almost equal quantity of each, not less in any case than three spoonfuls of vinegar to four of oil. Those who like the flavor will find thinly sliced onions, either spring or Spanish, or a very small piece of garlic, finely shred, a great improvement to the salad. GERMAN POTATO SALAD. Take as many potatoes as liked and boil them in their jackets until done; when partly cold, slice them up and add sliced onions to the taste, with pepper, salt, vinegar and salad oil, or roast beef drippings if you have no salad oil. Be sure and have the potatoes warm enough, and don't put too much vinegar to them, only enough to wet them through. Winter lettuce chopped with the onions, makes potato salad very much nicer, and the dish is made very attractive by being garnished with it. SALMON SALAD. For a pound can of salmon, break a fine head of crisp lettuce into bits and mix well, then add plenty of mayonnaise dressing, or any of the boiled dressings. Serve icy cold, as all salads should be, to be good. Any kind of cold, boiled, fresh fish will make a fine salad either with or without potatoes. SAND WICHES. SWEET-BREAD SALAD. Boil the sweetbread twenty minutes, then drop them into cold milk ; wipe dry, split them and fry in butter until brown ; cut them in small pieces and mix with lettuce. Make a dressing of the yolks of two eggs, two tablespoonfuls of vinegar, two teaspoonfuls -of mixed mustard, salt and half a cup of olive oil, well beaten, the oil added in as fine a stream as possible. TOMATO SALAD. One dozen medium sized tomatoes peeled and sliced. Set on ice and when ready to serve, pour over them the following dressing : The yolks of four hard boiled eggs and one raw egg well beaten ; salt and mustard to the taste ; a pinch of cayenne pepper, and half a cup of olive oil, added very slowly, a little at a time, with vinegar the same way until of the right consistency and taste. TURKEY SALAD. The white meat of the turkey cut up in small pieces ; an equal quantity of blanched celery, also cut into lengths. Salt slightly, and when dinner is nearly ready, pour over them a dressing made of the yolks of three hard boiled eggs rubbed to a powder with a teaspoonful of sugar, half as much salt, pepper and made mustard, when worked into a paste with two tablespoonfuls of oil, and six of vinegar. Toss up the salad well with a fork, and garnish with white of egg cut in rings. VEGETABLE SALAD.