Chop fine one head of cabbage put in a pan. 1 cup cream. 1½ teaspoonful mustard. 1 teaspoonful salt. 1 tablespoonful butter. 1 tablespoonful sugar. And yolk of one egg, beaten light. When boiled add one-half cup of strong vinegar; stir well and pour over the cabbage.--_Mrs. E. T._ COLD SLAW. Wash well and shred fine, a firm white cabbage. Boil one teacup vinegar. One tablespoonful butter in a little flour, stir this in the vinegar. Beat the yolks of four eggs till light and stir also in the mixture, just before taking from the fire. Add mustard, pepper, and salt, to the butter and flour, before putting in the vinegar. Pour all, when hot, over the cabbage and set away to cool.--_Mrs. M. C._ _Cold Slaw._ Wash your cabbage and lay in cold water some hours. Have a seasoning of egg, mustard, oil, pepper, salt, celery-seed, and vinegar, and pour over it. In winter the slaw will keep a day or two.--_Mrs. W._ LETTUCE DRESSED. Take well headed lettuce, chop it fine and pour over a dressing made of salt and pepper, mustard, hard-boiled egg, and olive oil. Cream the yolk of the egg and mustard together with a little oil, until quite smooth. Add vinegar if desired.--_Mrs. R._ _Lettuce Dressed._ Lettuce chopped fine. ½ cup vinegar. ½ cup ice-water. 1 tablespoonful white sugar. 1 teaspoonful salt. 1 saltspoonful cayenne. 2 hard-boiled eggs, chopped. 1 onion chopped. 1 tablespoonful made mustard. 1 tablespoonful of olive oil.--_Mrs. S. T._ SAUCES. SAUCE FOR SALAD OR FISH. Yolks of two hard-boiled eggs, mashed well with mixed mustard, pepper, salt, three tablespoonfuls salad oil, three of vinegar and one of tomato catsup.--_Mrs. J. H. F._ FISH SAUCE. Six hard-boiled eggs, chopped and stirred into two cups of drawn butter. Let it simmer, then add one tablespoonful of pepper-sauce, two tablespoonfuls minced parsley, a little thyme, and salt to the taste. Pour over the fish and slice a lemon over all.--_Mrs. S. T._ SAUCE FOR FISH. Yolks of three eggs, one tablespoonful vinegar, half a tablespoonful fresh butter, a little salt. To be stirred over a slow fire till it thickens, it must only be warm or it will curdle and spoil.--_Mrs. S._ SAUCE FOR COD'S HEAD. Take a lobster, stick a skewer through the tail, to keep the water out; throw a handful of salt in the water. When it boils put in the lobster and boil half an hour; pick off the spawns, if any, and pound them very fine in a marble mortar and put them in one-half pound drawn butter. Take the meat out of the lobster, pull it in bits and put it in your butter; add: 1 spoonful walnut catsup. 1 slice of lemon. 1 or 2 slices horseradish. A little pounded mace. Salt and cayenne pepper. Boil them one minute; then take out the lemon and horseradish, and serve it up in the sauce-boat.--_Mrs. R._ DUTCH SAUCE FOR FISH.