Boiled Salad Dressing

1 rounded teaspoon butter

1 egg

1/2 cup vinegar

1 teaspoon salt

1 teaspoon sugar

1/4 teaspoon dry mustard

Paprika

Melt butter in double-boiler. Beat egg with Dover beater, add vinegar, salt, sugar, mustard and paprika. Stir into melted butter. When thickened to consistency of cream, remove at once from fire. When cold, oil may be beaten in if desired.

Cooked Salad Dressing

1 tablespoon butter

2 scant teaspoons mustard (dry)

2 teaspoons flour 1 teaspoon salt

1 teaspoon sugar 2/3 cup cider vinegar

1 cup milk

2 eggs, well beaten Red and black pepper

Mix dry ingredients and scald with enough hot water to make a thick paste. Stir in beaten eggs and butter, and pour vinegar in slowly, stirring all the time, to prevent curdling. Add milk, boil in double boiler until thick, stirring constantly. When ready to use this may be thinned by adding cream. A splendid dressing for cabbage or other salads if one does not care for mayonnaise.

Cream Salad Dressing

1 cup cream (sweet or sour)

1/2 cup tomato catsup

2 tablespoons olive oil

2 tablespoons vinegar 2 tablespoons sugar 1 teaspoon salt

Mix oil, salt, sugar and vinegar, beat in catsup and finally add cream, beating it in gradually.

This dressing is very good for vegetables or fish salads.

Cream Slaw Dressing

1/2 cup vinegar 1 cup sour cream 1 well-beaten egg

8 tablespoons sugar Salt

Mix vinegar, egg and sugar, add cream and stir constantly while on stove. When the first bubble from boiling appears, it is sufficiently cooked. When cold pour over sliced cabbage.

French Dressing

1 tablespoon vinegar 4 tablespoons olive oil

1/4 teaspoon salt 1/8 teaspoon pepper

Put the salt and pepper into salad bowl. Add a little oil and stir well, then gradually add the remainder of oil, stirring all the while. Last of all, stir in the vinegar, which should be diluted with water if very strong. This may be used on lettuce, cooked asparagus, cauliflower, artichokes, etc.

Fruit Salad Dressing

One cup cream, whipped, two tablespoons vinegar, two tablespoons good salad dressing. Mix well. This is very good for any fruit salad.

Mayonnaise Dressing

1/4 teaspoon mustard, scant 1/4. teaspoon salt Juice of 1/2 lemon

Yolk of 1 egg Salad oil

Beat yolk of egg and drop in salad oil, one or two drops at a time, until dressing begins to thicken, then drop in lemon juice or vinegar, a little at a time, while continuing to drop in the oil. After the mayonnaise begins to thicken the oil may be added in larger quantities. Should substance separate, it will be necessary to begin over. The separated dressing may be dropped into the new after the latter begins to thicken. Beat with egg-beater or cooking-spoon. When sufficient quantity is made, put in white of egg and beat in well. Pepper and paprika may be used.

Salad Dressing For Cabbage

1/3 cup butter 3/4 cup vinegar 1/4 cup water

1 teaspoon salt

1 teaspoon mustard

3 eggs, well beaten

Mix and cook until thick and smooth. Use cold.

Sour Cream Dressing

1/2 pint sour cream 2 tablespoons lemon juice 2 tablespoons vinegar 1 scant tablespoon sugar

1 teaspoon salt 1/4 teaspoon pepper 1 teaspoon or more mixed mustard

Beat cream with an egg beater until smooth and light. Mix other ingredients and gradually add to cream, beating all the while. This dressing may be modified to suit different vege tables. Having beaten sour cream for a foundation the seasoning may be anything desired, as, for example, the mustard and lemon may be omittted, and any kind of catsup added.