Mix together 1 tablespoon made mustard, 2 tablespoons sugar, 1 tablespoon melted butter, 1-2 cup vinegar and stir in 2 well beaten eggs. Cook to the consistency of cream, stirring carefully and when cold add 2 tablespoons of cream.

Mrs. S. T. Weatherby.

Salad Dressing For Fruit

One egg, 2 tablespoons salad oil, 1-2 lemon, pinch of salt, pinch of mustard, dash of red pepper, butter size of a walnut. Mix the yolk and butter to a cream, slowly stir in the salad oil, then the juice of lemon, salt, mustard and pepper, and lastly the well beaten whtie of an egg.

Mrs. W. J. Crane.

Salad Dressing

One tablespoon each of salt, sugar and mustard, 3 well beaten eggs, 1 cup each vinegar and milk, mix together in the order named, cook until thick, and add 1 tablespoon of olive oil. Mrs. Ethel Langford.

Farmer Salad Dressing

One cup of freshly soured cream, yolk of one egg, 1 tea-spoon French mustard, 1 teaspoon salt, 1 tablespoon sugar, cayenne pepper to taste, 4 tablespoons lime juice or cider vinegar. Blend thoroughly but do not cook. This is very nice for any vegetable or fruit salad.

Salad Dressing

Mix I tablespoon of olive oil with the yolks of 3 eggs, add 1 teaspoon each mustard and salt, and 1 tablespoon sugar. When well mixed add the whites of the eggs beaten to a thick froth, 3-4 of a cupful of milk or cream, mix again, then add 3-4 of a cup of vinegar. Cook in a.double boiler, stirring it carefully until it thickens. Mrs. W. K. Strong.

Salad Dressing

Mix 1 tablespoon salt, 1 tablespoon mustard, 1 tablespoon sugar, 2 tablespoons flour, yolks of four eggs, 5 tablespoons butter, 1 1-2 cups of milk, and 1-2 cup of vinegar, the latter added very slowly. Cook in a double boiler, stirring constantly. This will keep for months.

Salad Dressing

Yolks of 2 eggs, 2 tablespoons sugar, 1 teaspoon corn starch, 1 teaspoon mustard, butter size of an egg, 1-3 of a cup of vinegar, beat all well together, let come to a boil and stir in the well beaten whites of the eggs.

Mrs. C. E. Robertson, Philadelphia, Penn.