Mayonnaise

Egg yolks, 2.

Dry mustard, 1 teaspoon.

Sugar, 1 teaspoon.

Salt, 1/2 teaspoon. Paprika, 4 or 5 dashes. Olive oil.

Vinegar, 1 pint.

Place in a quart bowl, which is set in a pan of (tracked ice, the dry egg yolks, mustard, sugar and seasoning. Mix well with a silver spoon. Then begin to add the olive oil very slowly, drop by drop, stirring rapidly all the time. When about 1 tablespoon of oil has been added, add a teaspoon of vinegar. Continue to stir, adding oil and vinegar alternately, a few drops at a time, until the pint of vinegar has been used and the mixture is of the consistency of creamed butter. Chill all ingredients before mixing and stir con-stantly. Takes 1/2 hour to make and should not be hurried. When using mayonnaise with a fruit salad, add an equal quantity of whipped cream. Sister Anne.

Mayonnaise Without Oil

Butter, 1 tablespoon. Vinegar, 3 tablespoons.

Dry mustard, 1/2 teaspoon. Eggs, 2.

Salt and pepper.

Put all ingredients in a double boiler, beating eggs light and adding salt and pepper to taste. Stir till it begins to thicken, but not to boil. Remove from fire, cool and chill.

Mrs. F. T. U., Brookline.

Boiled Mayonnaise Dressing

Eggs, 2.

Salt, 1/2 tablespoon. Mustard, 1/2 tablespoon. Sugar, 1 scant tablespoon.

Olive oil, 3 tablespoons. .Milk, 1/2 cup. Vinegar, 1/2 cup. Cayenne, a few grains.

Mix and sift salt, sugar and mustard and stir thoroughly into the well beaten eggs. Beat oil in with an egg beater, also milk and vinegar, and add cayenne. Cook in a double boiler 1/2 hour, beating frequently with the egg beater. Cool and chill.

M. E. R., Brookline.

Salad Cream

Eggs, 2.

Mustard, 1 teaspoon.

Flour, 1 teaspoon.

Sugar, 3 teaspoons.

Salt, 1 saltspoon. Paprika, a shake. Vinegar, 1/2 cup. Cream, 1/2 cup.

Butter, 1 tablespoon.

Mix together dry ingredients, add eggs, slightly beaten, then the vinegar, cream and butter. Cook in double boiler till the consistency of cream. Mrs. H. B. C, East Boston.

Russian Salad Dressing

Mayonnaise, 1 pint. Chilli sauce, 1/2 cup

Chopped peppers, 1/4 cup. Chopped capers, 1 pound.

Minced chives, 1/2 tablespoon.

Season mayonnaise with tarragon vinegar and a little mustard, add remaining ingredients and mix well. Carrie.

Boiled Dressing

Milk, 1/2 pint.

Flour, 1 heaping tablespoon.

Salt, a pinch.

Butter, 1 tablespoon. English mustard, 1 tablespoon. Vinegar, 1 tablespoon.

Heat milk to boiling point, add flour blended in a little cold milk, salt and butter and boil till thick, stirring constantly to avoid burning. Set aside till entirely cold. Just before serving blend mustard and vinegar and add to white sauce.

French Dressing

Vinegar, 1 tablespoon. Oil, 3 tablespoons.

Salt, 1/2 teaspoon. Pepper, 1/4 teaspoon.

Cayenne or paprika, a dash.

Mix salt, pepper and oil, then stir in very slowly the vinegar, beating all the time with a fork till it becomes light and a little thickened. Then add a dash of paprika or cayenne. Half tarragon vinegar may be used if desired.

California French Dressing

Olive oil, 4 tablespoons. Grapefruit juice, 2 tablespoons.

Powdered sugar, 1/2 teaspoon. Salt, 1/2 teaspoon.

Paprika, 1/4 teaspoon.

Mix ingredients in order given, put in a glass jar, chill and shake thoroughly before using. Serve with a fruit salad.

Coleslaw Dressing

Egg, 1.

Sugar, 1 tablespoon.

Salt, 1/2 teaspoon.

Pepper, a dash. Vinegar, 1/2 cup. Butter, 1 dessertspoon.

Beat egg well, add sugar, salt, pepper and vinegar and bring all to boiling point. Remove from fire and add butter. Pour hot over finely shredded cabbage.

Sour Milk Salad Dressing

Eggs, 3.

Mustard, 1 teaspoon. Salt, 2 teaspoons. Cayenne, a dash.

Sugar, 2 tablespoons. Melted butter, 2 tablespoons. Sour milk, 1 cup. Vinegar, 1/2 cup.

Beat the eggs separately. To the yolks add the mustard, salt, cayenne and sugar. To the whites add the melted butter and sour milk. Pour all into a double boiler and cook and stir till creamy. Add vinegar and beat well. If mixture begins to curdle, remove from fire at once and beat violently.

Pineapple Dressing

Egg yolks, 2. Sugar, 2 tablespoons. Flour, 1/2 tablespoon.

Pineapple juice, 1/2 cup.

Lemon, 1/2.

Cream.

Mix yolks, sugar, flour and pineapple juice in double boiler and cook until thick. When cool add the juice of the lemon and thin slightly with cream. Whipped cream may be used instead of plain if desired. Drip the cream in slowly, beating constantly. Will serve four persons.

Peanut Butter Salad Dressing

Peanut butter, 4 tablespoons. Milk, 3 tablespoons Eggs, 3.

Sugar, 1 tablespoon.

Lemon, 1.

Salt and pepper.

Dissolve peanut butter in milk, add yolks of the eggs, hard boiled, and rubbed smooth, sugar, juice of the lemon and seasoning. Beat all together to a light paste, chill and serve.