One-half cup of salad oil,
  Four tablespoons of vinegar,
  One teaspoon of salt,
  One teaspoon of paprika,
  Three tablespoons of grated cheese.

Place in a fruit jar and then shake to blend.

SOUR CREAM CUCUMBER DRESSING

Pare and grate one medium-sized cucumber and then sprinkle with one teaspoon of salt.  Let stand for one hour and then drain, and place one cup of sour cream in a bowl.  Beat until stiff and add the prepared cucumber and

  One teaspoon of mustard,
  One teaspoon of pepper,
  Two tablespoons of finely chopped onion,
  Two tablespoons of finely chopped parsley,
  Juice of one-half lemon.

Mix well before serving.

CREAM CABBAGE

Cut the cabbage fine and then place in cold salted water to crisp.  Drain well and then add

  One green or red pepper, chopped fine to each quart of
  cabbage,
  One tablespoon of mustard seed

and then prepare a dressing as follows: 

Place in a soup plate the yolk of one egg, and then add

  One teaspoon of vinegar,
  One teaspoon of mustard,
  One teaspoon of sugar,
  One teaspoon of paprika.

Work with a fork to a smooth thick paste, and then add slowly one-half cup of salad oil.  When very thick reduce to the desired consistency with four tablespoons of evaporated milk and six to eight tablespoons of vinegar.  Beat with a Dover egg-beater and then pour over the cabbage.

SALADS

Wash and drain the lettuce and then shred fine, using a pair of sharp scissors.  Place in a bowl and then chop fine one bunch of scallions and a stalk of celery and add to the lettuce.  Cover with mayonnaise dressing and serve for luncheon with a plate of cream soup.  Toast and a light dessert will complete this meal.

ENGLISH WATER-CRESS SALAD

Cut five strips of bacon in dice and then brown nicely in a frying pan.  Lift cooked bacon, drain off the fat, leaving only about five tablespoons in the pan.  Now place in a cup

  One-half teaspoon of mustard,
  One-half teaspoon of sugar,
  One teaspoon of salt,
  One-half teaspoon of paprika,
  Four tablespoons of vinegar.

Dissolve and pour into the hot fat, bring to a boil and then add the cooked bacon.  Now place the prepared water-cress in a bowl and pour over it the bacon with the prepared dressing.  Toss gently to mix and then garnish with hard-boiled eggs (sliced).

Corn salad, cabbage, lettuce, romaine and escarolle salads may be used in place of the water-cress for variety.

Radishes should be well washed and then allowed to crisp in cold water.  Split from the tip to the stem end in quarters.  Large radishes may be peeled and cooked until tender in boiling water and then drained and served with a cream, Hollandaise or plain butter sauce for variety.