Turkey is more economical and better for salad than chicken. To one turkey, weighing about nine pounds, allow nine eggs: 7 hard-boiled eggs. 2 raw eggs, yolks and whites beaten separately. To each egg allow 2 tablespoonfuls salad oil, perfectly pure and sweet. 1 saltspoonful salt. 1 saltspoonful made mustard. 2 saltspoonfuls cayenne pepper to the whole amount. Celery to the taste. Lettuce leaves, if in season, using only the heart. The juice of 2 lemons. This will last a week.--_Mrs. A. M. D._ DRESSING FOR CHICKEN SALAD. To four chickens, the yolks of twelve eggs mashed very smooth with: 1 raw egg beaten light. ½ teacup of mustard. ½ teaspoonful red pepper. 1 teacup salad oil. 1 cup of vinegar. 1 quart of cut celery. Salt to the taste.--_Mrs. J. W._ LETTUCE DRESSING. 1 raw egg. 1 tablespoonful sugar. 1 teaspoonful salt. ½ teaspoonful mustard. A little cayenne pepper (never use black pepper on lettuce). 2 tablespoonfuls best olive oil. 1 tablespoonful vinegar.--_Miss R. S._ DRESSING FOR CABBAGE. The yolk of an egg. 1 teaspoonful salt. 1 teaspoonful mustard. 2 teaspoonfuls sugar, mashed smooth. 1 cup of cream. Vinegar to your taste.--_Mrs. E. C. G._ SANA MAYONNAISE. The yolks (raw) of two eggs. Stir in oil, a drop at a time, until it begins to thicken, and then pour it in slowly still, but in greater quantities, stirring continually. Add cayenne pepper, salt, and vinegar to the taste. If mustard is liked in the sauce, it must be mixed with the yolks of the eggs before dropping the oil. This sauce should be nearly as thick as soft butter. It makes a delicious dressing for lettuce, celery, cold poultry or game; and also for cold boiled fish or pickled salmon. If used with the latter, the salmon should be placed in the centre of the dish and covered thickly with sauce. Boiled chestnuts, peeled, small pickled onions, sliced cucumbers, lettuce, etc., are a great addition, and should be used to dress or garnish the dish, but not be mixed with the salmon.--_Mrs. E. P., Cin._ SALAD FOR SLAW. 3 eggs well beaten. Nearly a cup of sugar. 1 tablespoonful butter. 1 tablespoonful mustard. Pepper and salt to your taste. Tumbler of milk. Tumbler of vinegar. Stir well over the fire until as thick as custard. Let it cool and pour over cabbage.--_Mrs. R. A._ DRESSING FOR COLD SLAW. 1 cup of vinegar. 2 eggs well beaten. 1 teaspoonful salt. 1 teaspoonful mustard. 1 tablespoonful sugar. 1 tablespoonful butter. A little black pepper. Mix together the butter, salt, pepper, sugar, mustard; add the eggs last. Have the vinegar boiling and pour it on, stirring all the time. Then pour it back in the saucepan and boil a few minutes. Pour on the slaw when cold.--_Miss N._ LETTUCE DRESSING.