Ruth's Salad Dressing

Three large tablespoons butter. Put in a pan and melt. Add enough flour to take up all the butter and put over fire. Add hot water, a little at a time until of proper consistency. Take from fire and while still hot add yolks of four eggs. Then add salt, sugar, mustard (very little), and vinegar to taste. Beat the whites of the eggs well and add last, whipping them in.

Ham Salad

To one teacup of cottage cheese add salt, pepper, and half a teacup of sweet cream. Stir with it one teacup of finely chopped cold boiled ham from which all the fat has been removed. Serve on lettuce.

Hominy Salad

One cup thoroughly cooked hominy. Stir in salad dressing until every corn is covered. Place on lettuce leaves with cubes from four oranges and a cup of sliced dates. On top put a few spoonfuls of foamy dressing.

Mock Whipped Cream

One grated sour apple, juice of one lemon, one even cupful of sugar, white of one egg to be added last. Beat a long time with an egg beater, and it will produce beautiful whipped cream.

Nautilus Salad

Two bunches of celery, four or five large apples, one large can of shredded pineapple, one pound of white malaga grapes, one dozen bananas, one large cup of white sugar, a little salt, one pint of nut meats, and one quart of heavy cream. Cut grapes in half and take out seeds. Cut the fruit and celery in small thin pieces. Use English walnuts, almonds, and hickory nuts, ground in nut mill or chopped fine. Whip the cream and if it does not whip readily, add the white of an egg. Serve on lettuce leaf. This will serve thirty people.

Potato Salad

Six good sized Irish potatoes, four hard boiled eggs, two small onions, and a bunch of celery or some celery seed. Boil potatoes in cooker two hours, remove skins, and cut into cubes. Cut celery fine, also onions. Slice eggs and place in layers in dish. Add dressing cold.

Dressing: Lump of butter size of an egg, two tablespoons of sugar, one tablespoon of flour, teaspoon of salt, pinch of red pepper, teaspoon of mustard, one-half cup of vinegar, one-half cup of water, and three eggs, beaten. Put butter, sugar, vinegar and water in double boiler; add other ingredients, beating until smooth, and stir into vinegar, stirring until cooked smooth. When cold add to the salad.

Winter Salad

Slice six dozen cucumbers and sprinkle salt over them, and let stand three hours. Then slice thin one quart of onions. Mix onions and cucumbers and pour over them one cup of olive oil, one cup of white mustard seed, two tablespoons of celery seed, and two quarts of vinegar. All ingredients should be cold. Put in cans and seal. In the winter serve on lettuce leaves.

Winnebago Salad

Boil eight medium sized potatoes in their jackets in the cooker two hours. Peel and cut into . one-fourth inch cubes. Add two cups of cucumber cut into one-fourth inch cubes, one cup shredded almonds, two tablespoons red and green peppers, chopped fine, one small chopped onion, and one cup of dried tomatoes. Use Ruth's salad dressing.