"My salad days when I was green in Judgment."

Salad Dressing

Take four tablespoon fills of butter, one tablespoonful of flour, one tablesponful of sugar, one teaspoonful of mustard, a little cayenne pepper, one cup of sweet milk, one-half cup of vinegar, three eggs. Melt butter, stir flour, salt, sugar, etc., together. Beat eggs in milk, cook over steam, beat vinegar in after removing from fire. - Mrs. G. W. Mathews, Williams, Ariz.

My Favorite Salad Dressing

One teaspoon mustard, one-half teaspoon salt, one teaspoon sugar, one teaspoon flour. Stir smooth with a little milk; beat into this two eggs, then add two tablespoons oil, five tabelspoons milk, six tablespoons vinegar, stirring all thoroughly together. Heat in double boiler until like cream. - Mrs. J. M. Dennis, San Jose, Calif. .

Salad Dressing

Two eggs, one cup vinegar, one tablespoonful butter, one teaspoonful salt, one tablespoonful corn starch, one teaspoonful mustard (dry), one small cup vinegar. Mix all together, cook until thick, set away to cool, then add cream to thin. Dressing will keep from three weeks to a month if kept in a cool place. - Mrs. F. Machleb, Anaheim, Calif.

Salad Dressing

Two eggs, three tablespoonfuls sugar, one-half cup vinegar, one-fourth teaspoonful ginger, one-fourth teaspoonful pepper, one-fourth teaspoonful salt, butter size small walnut. Beat the eggs, add other ingredients except butter, put in the boiler and cook until it becomes light, stirring all the time with egg whip. Add butter just before removing from stove. - Mrs. P. A. Me-lick, Williams, Ariz.

Salad Dressing

Two whole eggs beaten light, one cup vinegar, one-half cup rich milk, one-half teaspoon salt, one teaspoon dry mustard, little pepper, butter size of walnut. Put all in granite or earthen bowl over fire and stir constantly until thick. - Mrs. G. W. Glowner, Williams, Ariz.

Salad Dressing

Mix together one heaping tablespoonful of flour, one heaping tablesponful of sugar, one-half teaspoonful of mustard and a pinch of salt. Add to this mixture after it is well blended: One well beaten egg, one-half cup vinegar, and one-half cup water. Pour the whole into a double boiler and Jet cook until it thickens, stirring constantly. When cold seal up for use. If too thick when used, thin with sweet cream. - Mr.-:. J. Caufiman, Williams, Ariz.

Salad Dressing

Take a lump of butter about the size of an egg, melt it and add one tablespoon flour. Cook this, but do not brown! Then add one cup water, beat the yolks of four eggs, and add one tablespoon sugar, one teaspoon mustard, and two-thirds of a cup of vinegar. - Mrs. G. A. Haslett, Winslow, Ariz.

Salad Dressing

Dissolve one-fourth teaspoon of mustard in one tablespoon vinegar, add five tablespoons of vinegar and two tablespoons of sugar, beat thoroughly and put with vinegar, boil, stirring constantly until thickens. Cool and thin with two tablespoons of sweet cream. Good for for fruits and string beans. - Mrs. Lloyd, Sedro Wooley, Wash.