Cooked Dressing (Mock Mayonnaise)

1 cup milk

1 tablespoon butter

2 teaspoons mustard 2 teaspoons sugar

2 teaspoons flour 1 egg

1 tablespoon vinegar 1/2 teaspoon salt

Heat the milk and butter; add the egg into which the mustard and sugar and flour have been well beaten. Stir over the fire until the mixture thickens; add the vinegar; take from the fire and add the salt. This may be used in place of Mayonnaise dressing by those who do not care for oil.

Cream Dressing

1 cup cream

1 tablespoon sugar

1 tablespoon vinegar 1/4 teaspoon salt

Dash of red pepper

Mix the sugar, vinegar, salt and pepper thoroughly together; then add the cream gradually.

French Dressing

2 tablespoons vinegar 6 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon paprika

Put the salt and paprika in a bowl; add a little oil and beat well; then gradually add the remainder of the oil, stirring constantly. Last of all stir in the vinegar, drop by drop.

Salad Dressing In Large Quantity

3 eggs

3 tablespoons flour 1 1/2 cups cold water Red and black pepper

1 teaspoon mustard 1/2 cup vinegar 3 egg yolks 1 cup olive oil

Salt

Beat the three whole eggs; add the mustard and flour well mixed with the water and a little red and black pepper. Put the vinegar on to boil and while boiling add the egg and mustard mixture, stirring constantly until it thickens. When cold add a Mayonnaise made of the three egg yolks and olive oil. Add salt after all is finished.

This makes about a quart and is useful for chicken salad or for any purpose where a large quantity of dressing is needed. In winter it will keep a week or more.

Chicken Salad

1 cup cold cooked chicken 1 cup chopped celery

Mayonnaise dressing Lettuce

Stuffed olives

Mix the chicken and celery lightly with Mayonnaise dressing; pour into a bowl lined with lettuce leaves; throw a little more dressing over the top and garnish with stuffed olives.

Tomato Surprises

3/4 cup cold chopped meat 1/2 tablespoon chopped onion 1/2 tablespoon Worcestershire sauce

Lettuce

1/2 saltspoon salt

4 tablespoons Mayonnaise

4 tomatoes

Season the meat with onion- sauce and salt, and mix with the dressing. Have the tomatoes very cold; cut a slice from the stem end and scoop out the seeded portion. Fill each with the salad mixture and serve on a leaf of crisp lettuce.

Sardine Salad

1 small box sardines Juice of 1/2 lemon

3 hard-boiled eggs Mayonnaise dressing

Prepare the sardines, free from oil, bones and skin; season with lemon juice; cut into small pieces and mix with the eggs, finely chopped. Arrange on a bed of lettuce leaves and serve with Mayonnaise dressing.

Shrimp Salad

1 can shrimps 1 stalk celery

1 head lettuce

1/2 cup Mayonnaise dressing

Olives and radishes

Remove the shrimps from the can; cover with cold water and let stand a few minutes. Drain; dry between towels, and break into small pieces. Cut the celery into half-inch pieces; mix with the shrimps and the Mayonnaise dressing, and arrange on lettuce leaves, garnishing with olives or radishes.