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Fruit Salad Dressings.

When the fruit salad is served with game, use either a mayonnaise or French dressing; the sweet dressing is served with the salad served as a last course at a luncheon or for a dessert salad at dinner. For the breakfast salad any dressing may be used, according to what is to be served with the salad. If the salad takes the place of fruit and cereals it may be served with sweet dressing. If it takes the place of a meat dish, mayonnaise may be served with it. and also whipped cream, but if eaten with meat serve only with fruit juices or French dressing.

Salad Dressing.

Butter size of a walnut, 1 teaspoon salt, dash of cayenne pepper, 1 small teaspoon mustard, 1 tablespoon flour, 2 eggs, 2 tablespoons sugar, 3/4 cup vinegar. Dilute the vinegar if very strong. Cream the butter and flour together and then add the other ingredients. Cook in double boiler until thick and let cool. When ready for use thin to proper consistency with either sweet or sour cream.

Mrs. M. R. Matthews.

Mayonnaise Cream Dressing.

Beat up 2 eggs with 2 tablespoonfuls of sugar, add a piece of butter the size of half an egg, a little pepper and lastly a cup half filled with vinegar and finished with water. Mix well and cook until it creams like a soft custard.

Mrs. McKnight.

Salad Dressing.

One teaspoon each of salt, mustard and cornstarch, 2 tablespoons of sugar, butter size of an egg, 1 egg, 1/2 cup vinegar, 1/2 cup milk. Mix ingredients, in order given, smoothly and boil until it thickens. If too thick, add cream or milk when serving to make the right consistency.

Mrs. Charles E. Hammond.

Salad Dressing.

Two cups vinegar, 1-3 cup olive oil or butter, 2-3 cup sweet cream or milk, yolks of 6 eggs, 3 tablespoons sugar, 1/4 teaspoon red pepper, 2 tablespoons Colman's mustard dry, 1 small teaspoon salt. Mix all ingredients but vinegar. Stir to a cream, add vinegar. Cook in double boiler until consistency of cream. Makes 1 quart. Excellent.

Mrs. S. J. Chapman.

Salad Dressing That Will Keep.

Three eggs, 1 cup vinegar (diluted 1/4), 1/2 teaspoon mustard, 1 teaspoon cornstarch, 1 teaspoon salt, 1 tablespoon sugar, 1 tablespoon butter, sprinkle with paprika or cayenne. Beat the eggs, add a spoonful cold water, heat the vinegar, mix the mustard and cornstarch, stir into the vinegar till it thickens, add sugar and salt, remove from the fire, beat in the eggs and butter and pepper, whip to a cream, thin with Carnation milk or olive oil when ready to use.

Mrs. Cornell.

Salad Dressing.

Four tablespoonfuls vinegar, 2 eggs, 1 teaspoonfui sugar, 1/2 teaspoonful mustard, 1 teaspoonfui salt, 1/2 teaspoonful cornstarch, a pinch of cayenne. Cook in a double boiler. When cool beat in 1 pint of cream which has been whipped, not too thick.

Mrs. W. T. Hook.