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Potatoes (Two of French vinegar three)

two of French vinegar, three of salad oil, a teaspoonful of mixed mustard, some pepper and salt, and serve.

A Dish of Macaroni.

Boil 4 ounces of macaroni till it is quite tender, then lay it on a sieve to drain, and put it into a stewpan with about a gill of cream, and a piece of butter rolled in flour; stew it five minutes and pour it on a plate. Lay Parmesan cheese toasted all over it, and send it up in a water-plate. Cole-Slaw.

Get a fresh cabbage, take off the outside leaves, cut it in half, and with a sharp knife shave it into fine slips. Put it into a deep dish, and pour over it a dressing prepared in the following manner:

Beat up 2 eggs, add to it 1 gill of vinegar and water mixed; place it on the range; when it begins to thicken stir in a piece of butter the size of a small walnut, a little salt; when cold pour it over the cabbage and stir it together; and before sending to table sprinkle with a little black pepper.

To boil Peas.

Early peas require about half an hour to boil, and the later kinds rather longer; the water should boil when they are put in; when they are tough and yellow, they may be made tender and green by putting in a little pearl-ash or ashes tied up in a bag, just before they are taken up; this will tender all green vegetables, but do not put too much; when done dip them out; drain and season them with butter, pepper and salt; put a bunch of parsley in the middle of the dish.

String Beans.

These, to be tender, should be boiled from three to four hours, after the strings have been very carefully removed. Add a little butter, salt and black pepper when they are dished.

Potatoes. Fourteen ways of Dressing Them.