BEET AND CABBAGE SALAD

Shred fine one small head of cabbage. Place in salt water to crisp for one hour. Now drain. Turn on a cloth to dry. Place in a bowl and add One cup of finely shredded celery, Two onions, chopped fine, Two green peppers, chopped fine, One cup of mayonnaise dressing, One and one-half teapoons of salt, One teaspoon of paprika. Toss to mix thoroughly and then serve on individual salad plates. Garnish with finely chopped pickled beets in the form of a border around each service. A market list for twelve persons: Nine pounds of standing rib-loin cut, Fifty oysters, Four branches of celery, Five points of milk, One-half pint of cream for coffee, One-quarter pound of coffee, One-quarter peck of onions, One bunch of beets, One small head of lettuce, Two peppers, Two dozen rolls, One pound of butter, Two eggs, One-half pound of plum pudding, One extra large pie, making twelve small cuts, One-quarter pound of sugar.

CABBAGE, BEET AND HORSERADISH RELISH

Take two quarts of boiled beets chopped, two quarts of cabbage chopped, one cup of grated horseradish, mix with two cups of sugar and two teaspoons of salt, add cold vinegar to cover, and place in gallon jar.