Transcribed (as originally written) by Jan Williamson in memory of her grandmother, Sarah J. (Daley) Kiteley and her mother Anna (Kiteley) Harrington Brown.

One-half head cabbage, three bunches celery, both chopped fine. Take one cup vinegar, a lump of butter the size of an egg, yolks of two eggs well beaten, one teaspoon each of salt and mustard, a pinch of pepper, one teaspoon sugar; mix well, put over the fire and stir till like cream, pour over the salad and if not moist enough add a little cold vinegar--Mrs. Percy Jayne.

Cut slice from stem end of six green peppers and remove seed. Refill with grape fruit pulp, finely cut celery and English walnut meats broken in pieces, allowing twice as much grape fruit as celery and two nut meats to each pepper. Arrange on chicory or lettuce leaves, and serve.--Mrs. Charles Spaulding.

A fine salad combination is made with seeded raisins, cut in pieces, broken English walnut meats and celery cut in small pieces. Serve on a lettuce leaf with any good salad dressing.--Mrs. Mildred Barnes Needham.

Oranges, bananas, and candied cherries, cut into small pieces. Pour over them a dressing of whipped cream, sweetened.--Mrs. George Fox.

Thirty ears of corn, cut from cob, three green peppers, four large onions, one large cabbage, one-fourth pound mustard, one and three-fourths cup sugar, two quarts vinegar, small cup salt. Chop the cabbage, onions and peppers and add to the vinegar, salt, sugar and mustard. Bring all to a good boil and add the corn; cook until tender. Put up in cans for use as needed.--Mrs. W. S. Fritz.

Six ripe tomatoes, salt and pepper, two cucumbers, lettuce, one-half pint cream dressing. Scald the tomatoes so that the skin can be easily removed, cut a slice from the top of each and with a small spoon remove the seeds. Peel cucumbers and cut into small dice, season lightly and mix with at least half of the dressing, fill the tomato cups with this, another spoonful of dressing on top, serve on bed of lettuce.--Mrs. C. H. McLain.

Let the lettuce lie in cold water until ready for use, then drain all water off thoroughly, tear the leaves and place in salad dish. Chop one large Spanish onion and one hard boiled egg fine, place this on lettuce, salt to taste. Take three slices of bacon, cut in dice and fry out, and pour this on while hot; then add the vinegar and it is ready for use. ( A good old German dish.) Mrs. Fred Ogger.

Mash the yolks of two hard boiled eggs smooth. Mix with them two tablespoons melted butter, one half teaspoon salt. a very little cayenne pepper and mustard. When these are all blended evenly, pour in four tablespoons vinegar. Mix pepper grass or cress and small bits of onion with the lettuce and pour the dressing over. Serve at once.--Mrs. E. G. Wilsey

Cut bananas in slices and place in center of dish upon which a leaf of lettuce has been placed and dress with lemon dressing made as follows: One cup water, one tablespoon Kingsford"s cornstarch, juice of one lemon, sweeten to taste. Cook till it thickens;--Mrs. Percy Jayne.

One quart tomatoes (fresh or canned), one-half onion sliced thin, one bay leaf, one stalk celery. Cook for about twenty minutes, then strain twice. To three cups of liquid, add one-half teaspoon sugar, mix in sliced stuffed olives, pamentoes and a few French peas. Use the Minute gelatin to set. Serve with salad dressing on lettuce.--Mrs. E. W. Alexander.

Take one quart can of tomatoes (or the same proportion of fresh tomatoes), drain off all liquor, pour over them mayonnaise and a little chopped celery, put in a freezer and freeze. Serve in nasturtium leaves--Mrs. Charles Spaulding.

One pound can of salmon, three hard boiled eggs chopped fine, small bunch celery or lettuce chopped fine, one tablespoon melted butter, one teaspoon mustard dissolved in scant cup of vinegar, salt and pepper. Add salad dressing.--Mrs. Geo. Gidley.

Four small cans of shrimp, three hard boiled eggs, one full pint of nut meats (black walnut meats are best), four bunches of celery, sprinkled with salt, one can of peas, one pint of mayonnaise dressing, one-half pint of whipped cream. This quantity will serve about twenty.--Mrs. Mabel Wood Fulton.

Cook the veal till tender, then cut into small pieces. Use a little celery, chopped fine, then veal and add salad dressing.

Dressing.--Two eggs, one-half teaspoon mustard, small piece of butter, eight tablespoons of vinegar. Cook until it thickens. When cool, add salt and pepper, a little sugar and cream enough to thin.--Mrs. W. H. Lawrence.

Break English walnuts in pieces, slice celery and cucumbers and thoroughly chill and dry; slice hard boiled eggs and place nut meats, eggs, celery and cucumbers in layers in a dish and pour dressing over all. Dressing.---Four eggs, one cup brown sugar, two large tablespoons of butter, one teaspoon of mustard stirred with a little water to prevent being bitter, one teaspoon salt, dash of red pepper, two teaspoons Kingsford cornstarch, one cup of vinegar, one cup of water; when cold, a pint of whipped cream last.--Mrs. J. W. Gollan.

Seven or eight cold boiled potatoes, diced, half a dozen hard boiled eggs. (whites) chipped into small pieces, three cucumbers, sliced thin, season with a little vinegar, salt and pepper.

Dressing.--Yolks of half a dozen hard boiled eggs, rubbed smooth with a little vinegar, one-half cup of sweet cream, salt and pepper. Pour over the above.--Mrs. George Fox.

Take cold boiled potatoes, the kind that do not get mealy, slice thin and arrange a layer at a time on a small platter or salad dish. Slice a few onions thin, using about a third as much onion as potato, and pour over this a thin coating of salad dressing, after salting well. Then sprinkle some chopped parsley or watercress and celery over the top, and repeat this operation until a sufficient quantity has been prepared. Let stand one hour before serving. On top of the last layer use only the chopped parsley or watercress. Sprinkle over the dressing, and if a few large leaves are added around the edge of the dish it gives it an appetising appearance.--Indianfield’s Club.

Grate dairy cheese, add a pinch of salt, spread over crackers; then sprinkle each cracker with a little paprika. Place in tin and set in oven until cheese melts. Serve hot.--Anna Montague.

Grate one pound of cheese and add cream enough to make it soft. Stir in one-half pound of walnut meats slightly broken, pack into a nabisco wafer box, and when set, cut in thin slices. Nice to eat with salad.--Catherine Whitfield.

One-fourth teaspoon salt, one-eighth teaspoon white pepper, four tablespoons B. and T. olive oil, one and one-half tablespoons vinegar. Mix the salt and pepper in a cup and add one tablespoon of the oil; mix well; then add half of the vinegar, a little at a time, blend and add the remainder of oil and vinegar alternately.--Mrs. C. H. McLean.

One tablespoon flour, butter size of walnut. Cream this, add one cup milk and cook to consistency of cream sauce.

Part Two

Yolks of three eggs well beaten, one tablespoon sugar, pinch of salt, dash of pepper (red), one teaspoon mustard dissolved in a little vinegar. Add one-half cup vinegar and when cream sauce is hot add part two. when cool, add beaten whites.--Mrs. Fred Slocum.

One tablespoon sugar, one tablespoon mustard, one tablespoon butter, one tablespoon salt, three eggs, one cup milk, one cup vinegar. Mix all together and cook until thick.--Mrs. S. B. Wescott.

Two eggs well beaten, four tablespoons of sugar, one teaspoon of flour, one teaspoon of salt; season to taste with mustard and cayenne pepper, beat well and add one-half teacup of vinegar; put over the fire and stir constantly until thickened to a cream. when cold add one-half cup of sweet cream.--Mrs. H. H. Smith.

Six eggs, three tablespoons mustard, fifteen tablespoons butter, twelve tablespoons sugar, three teaspoons salt, one and one-half cups vinegar. Put vinegar, sugar, butter and salt in double boiler and bring to boiling point. Make paste of mustard, add to vinegar, then add eggs well beaten. Beat all together with egg beater.--Mrs. Edmunds.

Two cups vinegar, two cups water; let come to boil; yolks of seven eggs, one cup butter, one cup sugar, one teaspoon salt, one teaspoon black pepper, one-eighth teaspoon red pepper, two tablespoons Kingsford’s cornstarch, one heaping teaspoon mustard, three yolks of hard boiled eggs; mix with B. and T. olive oil, or butter, until creamy. Cream butter, sugar and eggs; then add all to boiling vinegar.--Mrs. O. M. Woodman.

One cup sweet milk, three tablespoons cold butter, one tablespoon flour. Stir flour and butter together and mix into boiling milk, let thicken, and set aside. One-half teaspoon mustard, one tablespoon sugar, one tablespoon salt, a pinch of Cayenne pepper, three eggs beaten light, one-half teacup vinegar. Mix salt, sugar, eggs and vinegar and beat together until smooth. Stir into milk; cook until it thickens.--Mary Purdy.

Pick over and wash the lettuce without breaking. Arrange the leaves in the salad dish, the larger leaves around the edge and the smaller leaves in the middle. Stir together one egg, one teaspoon of mustard, one teaspoon of flour and two tablespoons of sugar. Dissolve two tablespoons of butter in one cup scalded sweet milk and mix with the other ingredients, stirring until it thickens.

Take from stove, add one-half cup of strong vinegar and when cold, pour over the lettuce.--Edyth Ayre.

To one can of flaked lobster, add an equal quantity of finely cut celery, one cup of diced boiled potatoes; season with salt and pepper. It is better to add the salad dressing in layers to prevent breaking up of potatoes.

Salad Dressing.--Four tablespoons of butter in saucepan, one tablespoon flour, blended into butter, one cup milk; let cook to a cream. In another dish put one tablespoon of sugar one tablespoon salt, one teaspoon mustard, one-half cup vinegar. Let this come to boiling point, stir into cream mixture; then add the yolks of three well-beaten eggs and remove from fire. After this is cool, add the whites of three well-beaten eggs. This will make the dressing quite foamy--Mrs. C. E. Cross.

One medium head of cabbage chopped fine, yolks of three eggs, one-half cup sugar, three tablespoons vinegar, two-thirds cup sweet cream, salt, cayenne and black pepper to taste. Beat eggs and sugar together and when vinegar is boiling, stir in; when thick, remove from stove, add seasoning, and when cold add cream.--Mrs. Curry Miller.