The national course in home economics

mixed in part of the cream, bring to a boil one and one-half pints of vinegar; add one cup of butter. Let it come to a boil, pour in the mixture, stir well for two or three minutes. When partially cool beat with egg beater. When cold, bottle and put in ice-chest. Mrs. G. Galbraith, SWEET BREAD SALAD. Cut some cold boiled sweetbreads into small dice, place them in a salad bowl and add some chopped boiled potatoes and a small quantity of celery cut into pieces. Place in the refrigerator until ready to serve, pour over boiled salad dressing; garnish with heart lettuce. Mrs. a. T. Hicks. OYSTER SALAD. Put two heads of celery cut into tiny pieces, into a saucepan with a little tender cabbage. Pour over enough boiling water to cover, salt and boil for five minutes. Take out and put the strained liquor from one dozen oysters into a saucepan, boil and skim, add a little vinegar and salt. Put in the oysters and cook slowly for a few minutes until done, take out and turn them into a basin to cool; add a little oil and vinegar to the celery and cabbage, spread some of it on a dish, lay on the oysters, cover with the remainder of the mixture, and over this pour a little mayonnaise sauce and serve. Mrs. J. M. Booth. HOT DANDELION SALAD. (Good) Take fresh dandelion leaves, wash in several waters, drain and arrange in a salad bowl; season with salt and pepper. Break into small pieces two slices of bacon and fry on the fire until done, then add the fat and all to the salad. Pour into the pan two tablespoonfuls of vinegar and let it heat, then pour it over and serve. Country Girl. LAMB AND QREEN PEA SALAD. Thoroughly wash and drain some nice lettuce leaves, break apait and put them into a salad bowl. Chop some cold remains of roast lamb or other cold meat, spread it over the top of the lettuce and pour on top a cup of cooked, but cold, peas. Prepare a plain salad dressing with oil and vinegar and season with pepper and salt. Pour the dressing over the salad, and serve. Juliet SALMON 5ALAD. To one can of salmon take two good fair-sized heads of lettuce. Wash lettuce and allow it to drain. While it drains make a dressing ol the yolks of four hard-boiled eggs and two yolks of raw eggs, one tablespoonful of olive oil, one teaspoonful of sugar, one of mustard and one of salt, one-half cup of vinegar; beat until perfectly smooth. Cut threequarters of an inch off outside edge of lettuce leaves, lay these aside, cut up the balance of leaves in smaller pieces and mix with the salmon. Place all in a dish and pour over the dressing. Arrange the outer edges of lettuce leaves in a circle around the salad and cut hard-boiled whites of eggs in ringi over the top. If eggs are gently lowered into boiling water and boiled just ten minutes, they will not be dark and will mash more easily. M. P. Vance. SALMON SALAD— No. 2. Open a can of salmon, remove the skin and bones and flake fine with a silver fork. To one can of salmon add one-half spoonful of salt, dash of red pepper, one tablespoonful of lemon juice and one-half tablespoonful of vinegar. Set in a cool place for two hours. When wanted place the salmon on a bed of fresh lettuce leaves; cover with one-half cupful of mayonnaise and serve. D. E. B. CHICKEN SALAD.