Mrs. G. A. Miller. Yolks of two eggs; beat constantly; add olive oil drop by drop, until enough to stand alone. As the mixture becomes thick drop in slowly a little vinegar or lemon juice; thicken again with oil. So proceed until the required amount of dressing is obtained. Season to taste with salt, black and cayenne pepper and mustard.

French Dressing

Mrs. G. E. Seybolt.

1/2 teaspoon salt 1 saltspoon pepper.

4 tablespoons olive oil.

1 tablespoon vinegar or lemon juice.

Put salt and pepper in bowl, add slowly the oil, stirring all the time. When salt is dissolved add vinegar. When well mixed, serve.

Italian Dressing

Mrs. G. E. Seybolt.

1/2 teaspoon salt, 1 tablespoon tomato, catsup dash of cayenne.

4 tablespoons olive oil, 1 clove of garlic, 1 tablespoon vinegar.

Put salt, cayenne and catsup in a bowl; gradually add the oil, mixing all the time. Add garlic that has been mashed to pulp and vinegar.

Cooked Salad Dressing

1 egg.

1 tablespoon butter, 1 teaspoon flour, 1 tablespoon water, 3 tablespoons cream.

1/2 teaspoon mustard ,1/4 teaspoon salt.

2 1/2 tablespoons sugar, 1 tablespoon sugar, dash celery salt.

Rub together butter, flour, salt, mustard and sugar; add the egg and mix well; add vinegar and water, cook over slow fire, stirring all the time until thick. When almost cool add cream.

Salad Dressing

3 eggs.

3 teaspoons oil 1/4 teaspoon salt.

1 teaspoon mixed mustard.

2 teaspoons powdered sugar.

3 teaspoons cream.

Boil eggs until hard; pound yolks to a smooth paste; add oil little by little, and all other ingredients, stirring until all are thoroughly incorporated.

Mustard Dressing

Mrs. Quinan.

2 eggs.

1 tablespoon butter.

2 teaspoons sugar.

2 teaspoons mustard.

1 teaspoon salt 1 teaspoon pepper 4 tablespoons vinegar

Take yolks of eggs, salt, sugar, mustard, pepper and butter, mix thoroughly and stir in slowly the vinegar. Cook in double boiler, stirring occasionally until thickness of cream.

Banana Salad

bananas peas.

chopped nuts chopped parsley.

mayonnaise.

Peel large bananas; scoop out centers, making them boat shaped, and fill with the following mixture:

Small peas, chopped nuts, chopped parsley and the banana which was taken from the center. Mix with stiff mayonnaise. Place half kernels of walnuts and sprigs of parsley on top.

Banana And Peanut Salad

4 bananas 1 egg.

salted peanuts.

Peel bananas. Dip in white of egg and roll in chopped salted nuts. Serve on lettuce.

Cherry Salad

Gertha Lockard.

maraschino cherries.

english walnuts.

Fill maraschino cherries with English walnuts, sprinkle nuts around cherries and pour dressing over all

Dressing: -

2 egg yolks.

1 teaspoon dry mustard.

1 teaspoon butter.

1 cup vinegar.

1 pint cream.

salt, red and black pepper to taste.

Beat yolks of eggs, butter, mustard, salt, red and black pepper together. Add vinegar and cook until thick. When cold add the cream, beating it in well. Serve on lettuce leaves.

Cherry Salad

1 can cherries.

hazelnuts.

Take large cherries, stone and put hazelnuts in place of stones. Serve on lettuce with any kind of dressing.

Lanzone Salad

Mrs. Quinan.

lanzones.

mayonnaise.

Carefully peel lanzones and divide into sections, removing all the inner skin. Chill and dress with mayonnaise made with lemon instead of vinegar. Serve in orange shells. If the oil is objectionable butter may be used with the other ingredients.

Papaya Cocktail

(for four people)

Papaya cut in small pieces, juice of one large lemon, two tablespoon-fuls of Heinz tomato catsup, one tablespoonful of Worcestershire sauce. Serve with cracked ice.

Green Papaya Salad

Mrs. M. A. Rader.

2 small green papayas, 1/2 teaspoon salt, dash of pepper.

3 tablespoons chopped walnuts 2 tablespoons grated cheese.

Peel papayas, cut into cross sections, remove seeds, and boil until tender. Shave enough fine to mix with nuts and cheese. Place in center of papaya, decorate with pimiento, and serve with mayonnaise.

Pineapple Salad

1 pineapple, 1 apple.

3/4 cup mayonnaise, 18 green grapes.

cream cheese

Cut out inside of pineapple in small pieces, being careful not to break the shell, cut apple into small pieces. Mix grapes, apple and pineapple with mayonnaise and replace in pineapple shell.

Serve on lettuce leaves and garnish with cream cheese balls size of marbles.

Prune Salad

prunes.

walnuts.

mayonnaise.

An excellent salad may be made by stewing prunes until they are soft, without any sugar. Cut carefully on the side and remove the pit. Place a piece of English walnut inside and serve with mayonnaise dressing.

Cheese Salad

cheese lettuce.

sliced lemon mayonnaise dressing.

Arrange crisp, tender lettuce for individual serving; sprinkle freely with grated cheese; dress with mayonnaise and garnish with sliced lemons.

Nut Salad

1 lb. English walnuts.

mayonnaise.

celery.

Crack nuts, blanch and set aside to cool. Chop and mix with celery cut into small pieces. Serve on lettuce. Dress with mayonnaise.

Nut Salad

1 cup apples 1 cup celery.

1 cup walnuts mayonnaise.

Cut apples, celery and nuts in small pieces. Blend lightly with mayonnaise. Take hollowed out shells of perfect red apples and fill with mixture. Place a teaspoon of mayonnaise on top of each and serve with a border of crisp, bleached celery tops.