While the liberal use of rhubarb is not to be recommended on account of the oxalic acid it contains, it affords variety in dressings and has the advantage of always being at hand in the country when one gets out of lemons.

3 large or 4 small eggs 1/2 cup prepared rhubarb

1/4 cup oil 1/2 - 2/3 teaspn. salt

Stew rhubarb without peeling, with not more than one tablespoon of water to the quart of rhubarb. Rub through a fine colander or sieve, mix in the proportions given, with the other ingredients and cook the same as improved mayonnaise dressing.

Green gooseberries prepared in the same way may be used in the place of rhubarb.