Yolks of 4 eggs. 1 teacup milk. 1 teacup vinegar. 4 tablespoonfuls oil or melted butter. After mixing all well together, except the vinegar, let it come to a boil. When cold, beat well, add the vinegar, salt, pepper, and made mustard to suit the taste. Keep corked in a bottle.--_Mrs. A. M. D._ SALAD DRESSING. Put one tumbler vinegar, and one lump butter, size of an egg, on to boil. Beat up the yolks of three or four eggs, and pour the boiling vinegar over them, stirring all the time; return it to the fire and continue to stir, until it thickens like custard. When it is perfectly cold add one tumblerful cream, into which has been mixed one tablespoonful salt, one tablespoonful mustard, two spoonfuls sugar, and one spoonful bruised celery-seed. Bottle the dressing and it will keep for a month.--_Mrs. P._ CELERY DRESSING. 2 tablespoonfuls butter. 2 beaten eggs. 1 teaspoonful salt. 1 teaspoonful mixed mustard. 1 cup vinegar. 1 cup fresh milk or cream. Boil and use cold.--_Mrs. I. D._ TO DRESS CELERY. Beat light the yolk of one egg; add: 2 tablespoonfuls cream. 1 tablespoonful white sugar. 3 tablespoonfuls vinegar. 1 teaspoonful olive oil. 1 teaspoonful mustard. 1 teaspoonful salt.--_Mrs. Dr. S._ BRUNSWICK STEWS, GUMBO, AND SIDE DISHES. BRUNSWICK STEW. A twenty-five cent shank of beef. A five-cent loaf of bread--square loaf, as it has more crumb, and the crust is not used. 1 quart potatoes cooked and mashed. 1 quart cooked butter-beans. 1 quart raw corn. 1½ quart raw tomatoes peeled and chopped. If served at two o'clock, put on the shank as for soup, at the earliest possible hour; then about twelve o'clock take the shank out of the soup and shred and cut all of the meat as fine as you can, carefully taking out bone and gristle, and then return it to the soup-pot and add all of the vegetables; the bread and two slices of middling are an improvement to it. Season with salt and pepper to the taste; and when ready to serve, drop into the tureen two or three tablespoonfuls butter. This makes a tureen and about a vegetable-dish full.--_Mrs. R. P._ _Brunswick Stew._ About four hours before dinner, put on two or three slices of bacon, two squirrels or chickens, one onion sliced, in one gallon water. Stew some time, then add one quart peeled tomatoes, two ears of grated corn, three Irish potatoes sliced, and one handful butter-beans, and part pod of red pepper. Stew altogether about one hour, till you can take out the bones. When done, put in one spoonful bread crumbs and one large spoonful butter.--_Mrs. M. M. D._ _Brunswick Stew._ Take one chicken or two squirrels, cut them up and put one-half gallon water to them. Let it stew until the bones can be removed. Add one-half dozen large tomatoes, one-half pint butter-beans, and corn cut from half a dozen ears, salt, pepper, and butter as seasoning.--_Mrs. I. H._