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Oyster Salad

For a can of cove oysters, take a teacup half full of cream, a heaping tablespoonful of butter, a teacupful or less of vinegar, a teaspoonful of made mustard, cayenne or black pepper, and salt and sugar to suit. Whisk the eggs thoroughly; mix in the other ingredients; put in a saucepan; set this in a vessel of boiling water, and cook until the whole is thick. Use any flavoring you like , and some pounded cracker. Chop the oysters fine, pour over the dressing, mixing all together.

Cole Slaw. To make cole slaw, take one heaping teaspoonful each of mustard and salt, two tablespoonfuls of cream, one tablespoonful of butter, three tablespoonfuls of sugar, two-thirds of a cup of vinegar, yolks of two eggs, well beaten; stir all together and set on the fire, stirring constantly until it thickens, then pour on chopped cabbage.

III. Various Made Dishes.

THE talent of the cook may be employed in preparing many nice dishes from remnants that are too often thrown away. The stew-pan, the saucepan, the gridiron, the omelette-pan and the toasting-iron come in well here into play. These may be called dishes of taste and economy.

An Economical Dish. Take the remnant of a cold boiled leg of mutton, or of a roast of beef; shave it into thin slices; season, and add, if you like it, an onion chopped fine, or a pinch of sweet herbs. Put this on a baking-dish, and pour over the gravy, if you have any; if not, a little water, butter and flour. Then take hot boiled potatoes; mash fine; add a little milk and salt, or butter, to soften