8 large tomatoes. 1 tablespoonful made mustard. 1 tablespoonful salad oil. 2 tablespoonfuls white sugar. 4 hard-boiled eggs. 1 raw egg beaten. 2 teaspoonfuls salt. 1 saltspoon nearly full cayenne pepper. ¾ teacup vinegar. First rub the yolks of eggs smooth, adding mustard, oil, sugar, salt, pepper and beaten raw egg--then the vinegar. The tomatoes should be peeled and sliced and set in the refrigerator--the dressing also. Just before serving, cover the tomatoes with ice broken up; sprinkle over a little salt and pour over the dressing.--_Mrs. S. T._ A SALAD OF TURNIPS. Scrape six common sized turnips. Add 2 cups of sugar. 1 or more cups vinegar. Mustard, celery-seed, and pepper to taste.--_Mrs. G. A. B._ POTATO SALAD. Boil your potatoes very carefully; or, rather, steam them until very dry and mealy; cut in slices and prepare a dressing of egg, onion, mustard, oil, pepper, salt, and vinegar, and pour over them.--_W. S. S._ VEAL AND POTATO SALAD. Take equal proportions of cold veal and boiled Irish potatoes. Shred the veal and cut up the potatoes. Season with a little butter or oil, vinegar, salt, pepper, celery, and mustard.--_Mrs. R._ IRISH POTATO SALAD. Cut ten or twelve cold boiled potatoes into small pieces. Put into a salad bowl with-- 4 tablespoonfuls vinegar. 4 tablespoonfuls best salad oil. 1 teaspoonful minced parsley. Pepper and salt to taste. Stir all well that they may be thoroughly mixed; it should be made several hours before putting on the table. Throw in bits of pickle, cold fowl, a garnish of grated cracker, and hard-boiled eggs.--_Mrs. C. V. McG., Alabama._ POTATO SALAD. To one quart potatoes mashed fine and rubbed through a colander: 1 tablespoonful fresh butter. 1 teaspoonful salt. 1 teacupful rich milk. Cream all together and beat until light. Rub the yolks of three hard-boiled eggs with-- 2 teaspoonfuls mustard. 2 teaspoonfuls sugar. 1 teaspoonful pepper. 1 teaspoonful salt. Enough pepper vinegar to moisten. Then chop the whites of the eggs very fine and mix in. Put a layer of the potatoes in the salad-bowl and with a spoon put the dressing over in spots. Another layer of potatoes, then the dressing, and so on, putting the dressing on top. Garnish with curled parsley, and serve.--_Mrs. S. T._ LETTUCE SALAD. Take two large lettuces, after removing the outer leaves and rinsing the rest in cold water, cut lengthwise in four or six pieces, rub into a bowl and sprinkle over them-- 1 teaspoonful salt. ½ teaspoonful pepper. 3 ounces salad oil. 2 ounces English, or 1 ounce French vinegar. Stir the salad lightly in the bowl until well mixed. Tarragon and chevies, or a little water or mustard cress.--_Mrs. R._ SLAW.