Salad Dressing

Four tablespoonfuls butter melted in double boiler. Add one tablespoonful of flour, stir until smooth. Add two-thirds cup milk. Heat until it thickens. Have ready: Three beaten eggs to which has been added: one tablespoonful mustard, one tablespoonful salt, two tablespoonfuls sugar, two-thirds cup vinegar, dash of cayenne pepper. Let boil until thick like custard - about two minutes - stirring constantly. - Mrs. Don Reed, Harper, Kans.

Cheese Salad Dressing

Two eggs, one teaspoon salt, one-fourth teaspoon pepper, one-fourth teaspoon paprika, one-half teaspoon mustard, one tablespoon flour, one cup milk, one-half cup hot vinegar, one-half cup grated stale cheese. Beat the eggs. Mix the dry ingredients with the beaten egg, stirring them in gradually to prevent lumping, add the milk and stir, then add the hot vinegar and put in double boiler and boil until it begins to thicken. Add the cheese and let it boil until the cheese is melted.

Simple Salad Dressing

One tablespoonful sugar, half teaspoonful flour, one tea-spoonful salt, dash of red pepper, flavor with celery salt. Stir all together well, add to this mixture one beaten egg, four tablespoonfuls vinegar, two tablespoonfuls water. Boil a minute or two and stir constantly until it becomes a paste, then add butter the size of a walnut, and cream or olive oil enough to thin it to a proper consistency. A little mustard may be added. - Mrs. J. O. Dodge, Los Angeles, Calif.

Salad Dressing For Fruit Salad

Beaten yolks of six eggs, three round tablespoons sugar, six tablespoons vinegar, one level teaspoon salt, cook until thick and just before using add an equal amount of whipped cream. - Vincent, Manistee, Mich.

Salad Dressing

Yolks of two eggs, teaspoon prepared mustard, small teaspoon salt, four tablespoons melted butter, six tablespoons vinegar. Cook on slow fire and stir constantly. Beat the white of the eggs and add to rest of the dressing. Cream may be added when cold if desired, but it is not necessary. - Miss Behringer, Adrian, Mich.

Salad Dressing

Put in double boiler, one-half cup sugar, one-half cup vinegar, one-half saltspoon white pepper, one-half saltspoon dry mustard, one saltspoon salt. Stir constantly, adding the well beaten yolks of four eggs. When sufficiently thick remove from fire. When cold and just before serving add one cup thick sweet cream. - Miss Marie Poison, Williams, Ariz.

Salad Dressing

One tablespoon sugar, one-third tablespoon dry mustard, one tablespoon flour, two eggs well beaten, one cup vinegar. Let this come to a boil; add salt to taste and butter the size of an egg. When cool and before serving, add about one cup whipped cream. If cream cannot be had, use the whites of two well beaten eggs. - Miss Deletta Buggeln. Williams. Ariz.

Salad Dressing

One cup cream, two eggs (yolks only), one teaspoon mustard, four teaspoons sugar, one-half teaspoon salt. Red pepper and vinegar to taste. - Mrs. T. A. Riordan, Flagstaff. Ariz.

Salad Dressing

To every yolk of raw egg add one tablespoonful of vinegar, beat thoroughly, place on the stove and stir constantly, cooking until thick enough to drop heavily from the spoon. Take from the stove, and to every four yolks you have used, add one tablespoonful of butter. After adding butter if there are any lumps in it, place on the stove just a moment and stir. Have ready one teaspoon salt, one-half teaspoon dry mustard, one-fourth teaspoon pepper, season to taste with this, and when ready to use the dressing, have a little well whipped cream 10 thin the dressing to the desired consistency. - Mrs. Edward Wheeler, Manistee, Mich.

Cooked Salad Dressing

Two tablespoons flour, one teaspoon salt, one-half (scant) cup sugar, dash red pepper, one teaspoon mustard, one-half cup water, yolks of four eggs, one cup vinegar, one-fourth cup butter. Mix first five ingredients well, add water and stir again. Beat yolks of eggs, add vinegar and combine with first mixture. Strain, add butter and cook in double boiler until thick. This will keep for weeks. Use sweet red pepper if possible in which case almost one-fourth of a teaspoon can be used. - Mrs. Scott Mitchell, Kansas City, Mo.

French Dressing

One spoonful of salt, the same of mustard and sugar, a dash of pepper, a tablespoonful of olive oil. Mix well together, adding the oil last. Stir smooth, add two more spoonfuls of oil, and one tablespoonful of vinegar. Red pepper may be used instead of black pepper. - Mrs. E. J. Gibson (Santa Fe System), Winslow, Ariz.

Dressing For Tomato Salad

A little mayonnaise, chopped green pepper, chopped pickled English walnuts, a pinch of English mustard. Salt. Mix well together.

Dressing For Lettuce Salad

Take a small piece of Maguipart cheese, crush it in a bowl, put in paprika, pepepr, salt and vinegar, work it until smooth, put in a lump of butter, pour in olive oil, and mix well together.

Dressing For Cold Fish Or Crab Salad

Mayonnaise, a little English mustard and currace gander, add a little salt, and a little cream and mix well. - S. O. Vale-gard, Fred Harvey System.