Boiled Salad Dressing

Eggs, 8; cream, 1quart; white pepper, 1 tablespoon; salt, 1 tablespoon; sugar, 1 tablespoon; mustard, 2. tablespoons; butter. 1 cup; juice of 2 lemons; vinegar, ½ cup. Mix thoroughly dry ingredients. Moisten slowly with a little cream and well beaten eggs. Add the butter, melted; lastly ½ cup vinegar. Put in double boiler, stirring constantly until it begins to thicken, like a soft custard; then remove' from stove quickly so that it will not curdle. When cold add the juice of lemons. One fourth of this recipe makes nearly one pint and is sufficient for ordinary use. - Mrs. H. M. Coulter.

Salad Dressing

Yolks of three eggs. 1 tablespoon of sugar, 1 heaping teaspoon of flour, one teaspoon of mustard, a small spoon of salt, one cup of weak vinegar. Add cream when ready to use.

- Mrs. Helen Mitchell.

Salad Dressing

A nice salad dressing that can be kept two weeks. Three eggs, 1 cup cider vinegar, ½ cup sugar, ½ cup but-ter, 1 teaspoon mustard (or more if desired), 1 cup rich cream. Stir mustard and sugar together dry, then mix all ingredients but the cream. Cook in double boiler or over hot water till thickened. Let cool; put in fruit can and set away. Whenever you wish to use it mix in a cup of rich sweet cream, or the condensed cream is nice. This is very fine for a chicken salad. - Mrs. M. J. Coffin.

Dressing For Cold Slaw

Beat up 2 eggs with 2 tablespoonfuls of sugar. Add a piece of butter the size of half an egg, a teaspoon of mustard, a little pepper, and lastly a teacup of vinegar. Put all these ingredients into a dish over the fire and cook like a soft custard. Add ½ cup of thick cream. - Mrs. George Wright.

Ordinary cabbage salad is just twice as good if green pepper, finely chopped, is mixed with it. It also makes it a prettier salad.

Fruit Salad Dressing

One pint milk. Let it come to a boil, then dissolve 2 tablespoonfuls of corn starch in a little milk and stir into the hot milk. Boil until it begins to thicken. Have beaten 1 egg, both yolk and white, and stir into the milk while boiling hot. Add 1 teaspoon of butter, juice of one lemon, dash of cayenne pepper (no black) 1/8% teaspoon salt, ½ cup sugar (small ½ cup), ½ teaspoon mustard. Beat all together.

- Mrs. George Wright.

Salad Dressing

One-fourth of a cup of sugar, one heaping tablespoonful flour one fourth teaspoonful salt, a dash of pepper and mustard. Stir together, then add one-half cup of vinegar. Cook this in a double boiler, or on aluminum dish. Stir While it is cooking. When thick remove it from the fire and beat into it an inch and one-half cube of butter or one-fourth cup of olive oil. When cool beat in cream or milk enough to thin it. Beat thoroughly with a wire spoon. This will keep for a week in a cool place. If, after standing, it gets too thick, thin with milk. - Mrs. Belle Harris.

Cream Salad Dressing

Yolks of 3 eggs, ½ teaspoon mustard, 2. tablespoons sugar, butler size of hickory nut and 1 tablespoon flour. Beat together and add to 1 teacup weakened vinegar. Season with salt and cayenne. Boil till thick. When cool add ½ pint whipped cream. This is a delicious dressing for fruit salads.- R. II.

Salad Dressing

Four tablespoons sugar. 1 tablespoon salt, 2 tablespoons flour, 1 teaspoon mustard. 3 tablespoons butter, yolks of 4 eggs, 1 ½ cups of milk, 1 cup vinegar. Heat in double boiler until done. - Mrs. W. P. Taylor.

French Dressing

One-fourth teaspoon salt. 4 tablespoons.olive oil, 1/8 teaspoon while pepper, 1½ tablespoons vinegar. Add vinegar last, beating hard, - Mrs.John E.Hill.

Salad Dressing

One-half cup vinegar. Fill cup with cold water, put in porcelain kettle, add tablespoon salt, pinch of pepper, pinch of sugar while boiling. Beat 3 eggs, add one tablespoonful mustard (add Little at a time), 1 cup cream and lastly pour the boiling mixture over it, return to fire, boil one minute; beat until like custard. - Mrs. Thaxter.

Salad Dressing

Yolks of 3 eggs, 1 tablespoon sugar, mustard to suit taste, ¾ cup vinegar, lump of butter size of a walnut. Cook these and when cool add 1 cup whipped cream. - Mrs. C. H. Lee.

Egg Salad

Hard-boiled eggs, salt pepper and plenty of butter. Put yolks through colander, chop whites well; add salt, pepper,, butter, and mix. Pack in tumblers. Cut in ¼ inch slices, serve on a lettuce leaf with any desired dressing.

- Mrs. V. R. Ross.

Fruit Salad Dressing

Six tablespoons sugar and 3 level tablespoons butter creamed, 3 tablespoons lemon juice, yolks of 8 eggs, salt. Cook till thick. Thin the dressing with whipped cream when ready to use. Serve with any fruit. Orange, pineapple, raisins and nuts arc a good combination. - Mrs. W. R. Powell.

Salad To Be Served With Meat Course

Prepare box of lemon Jello at night. Set on ice. When partly set add chopped nuts, olives and pickles. When firm, slice and arrange on lettuce leaves. - Mrs. I. D. Roach.

United States National Bank

AZUSA, CAL.

Capital ....................................................................................................................... $50,000

Surplus and Profits....................................................................................... 3,500

J. A. GRAVES, President J. W. CALVERT, Vice President J. H. ANDERSON, Cashier C. L. SMITH, Assistant Cashier.