Nonpareil Salad Dressing

This sauce may be bottled, corked and kept for several weeks and will be found very convenient to have on hand.

8 yolks of eggs, well beaten.

1 cupful of white sugar.

1 tablespoonful made mustard.

½ teacupful of rich cream, (milk can be used as a poor substitute). 1 tablespoonful of salt. 1 tablespoonful of black pepper. A dash of Cayenne. Mix thoroughly. Put over the fire 1½ pints of vinegar. 1 cupful of butter. Let it boil and pour over the other ingredients, stirring all the time. This is nice for lettuce as well as cabbage and other slaws, 1 tablespoonful made mustard may be added. 4 whole eggs may be used instead of 8 yolks, though the color will not be as rich.

Cream Dressing For Salad

1 cupful sweet fresh cream.

1 spoonful cornstarch or fine flour.

2 whites of eggs.

8 spoonfuls vinegar. 2 spoonfuls salad oil or melted butter. 2 spoonfuls powdered sugar. 1 level spoonful salt. 1 spoonful pepper. 1 spoonful made mustard.

Heat the cream almost to boiling; stir in the flour, previously wet with cold milk. Boil eight minutes, stirring all the time; add sugar and take from the fire. When half cold beat in whipped whites of eggs. Set aside to cool. When quite cold whip in the oil, pepper, mustard and salt, and if the salad is ready add the vinegar and pour over it. Especially nice for lettuce, and very excellent as a chicken salad. With this dressing use only the white meat. If wished with more liquid add more vinegar for slaw.

Mayonnaise Dressing

2 yolks of eggs, well-beaten.

½ teaspoonful mustard. 1½ teaspoonfuls vinegar.

½ teaspoonful salt.

Small half cupful salad oil.

Pinch of red pepper. Have all the materials as cold as possible. Beat the egg and mustard one minute and begin adding the oil a drop at a time, beating continually. When like a jelly add a little lemon juice, and begin with a few drops of vinegar at a time, beating all the while. If there is a tendency to curdle put back on ice a few minutes. When the vinegar is used up add the salt and pepper; whip five minutes more. Pour into a glass or silver pitcher and keep on ice until served. This dressing will keep a long time, and may be made in advance when yolks are left over from baking. Cork the bottle with a glass stopper.

By using the whites of eggs a white mayonnaise sauce is formed. Mayonnaise sauce is suitable for all kinds of salad, chicken, lettuce, tomatoes, etc. The yolks of two eggs will answer for every three guests, though this is a large allowance.

Boiled Salad Dressing (Cheap And Good)

1 heaping teaspoonful mustard.

1 tablespoonful sugar.

1 tablespoonful melted butter or salad oil.

2 tablespoonfuls of 'cream or buttermilk, sweet milk or sour. 6 tablespoonfuls of vinegar. l egg.

Mix the mustard smoothly in part of the vinegar, add the remainder of the vinegar and sugar. Beat the egg and butter or oil together, stir in the cream or milk and pour into the vinegar and mustard, mixing well. Let it boil a few moments, stirring briskly. Cool before using. It will keep several days, is good and cheap, and can be used with lettuce or cold meat, fowl, potatoes, or any cold pieces are made palatable by using this dressing.

Hot Cabbage Salad Or Slaw

Take a firm white head of cabbage, shred or chop enough to nearly fill a quart dish, sprinkle the top with ½ teaspoonful of black pepper and 2 or 3 tablespoon-fuls of white sugar. Put a small half cup of butter in a saucepan; when it is browned stir in to it ½ cup of sour cream or milk, 3 well-beaten eggs, 1 cup of vinegar. Let it boil a moment. Pour over the cabbage, cover and keep in a warm place until wanted.

Cabbage Slaw With Cooked Dressing

1 head of cabbage chopped fine. 3 hard-boiled eggs chopped. Season with salt and pepper. Dressing:

3 eggs well-beaten. 1 cupful vinegar.

1 teacupful sweet cream (or milk).

1 tablespoonful butter.

2 tablespoonfuls sugar.

Put the vinegar in a saucepan and let it boil, add the other ingredients. When the mixture is like custard pour boiling hot over the cabbage, stirring slowly. This is nice hot for dinner. It will answer also when cold for salad.

Cold Slaw With Cold Cream Dressing

Shred the cabbage fine, season with salt and pour over it the following dressing:

4 tablespoonfuls of whipped cream, either sweet or sour. 4 tablespoonfuls sugar. 8 tablespoonfuls vinegar. 1 teaspoonful mustard.

French Dressing

Two tablespoonfuls of salad oil (olive), blended with one tablespoonful of vinegar, season with one saltspoonful salt, and one-half saltspoonful pepper. This is very nice and wholesome for all green salads. Pour over the salad just before serving and toss lightly. Some prefer to make it at the table, measuring it out in the wooden salad spoon. If the taste of the oil is preferred, use the oil first; if the vinegar, use that first.

Mayonnaise Sauce

Mayonnaise Sauce is the other prominent salad dressing. Directions for this will be found in the department of Salads.

To a lettuce salad served with dressing, may be added a cucumber, sliced, or some water-cress. Dandelion leaves may be added in summer, or cress, parsley, olives, or green onions may be chopped and scattered over the lettuce, to make savory variety.

Cucumbers make a good salad, sliced and served with either of the above dressings. Cold boiled string beans also.