Mix following dry ingredients: 2 tbsp. flour, 3 tbsp. sugar, 1/4 tsp. mustard, salt and pepper. Add 2 beaten eggs, 1 1/2 cups cream or rich milk, 1/2 cup vinegar. Mix well and cook in double boiler until creamy. Dilute with whipped cream. - Mrs. Ed. Holtz.

Salad Dressing

1 cup water, 3 tbsp. vinegar, juice of 1 lemon. Heat in double boiler. Mix 2 tbsp. flour with 3 tbsp. Mazola. Stir into hot liquid and cook until thick. Beat 1 egg very light, stir hot mixture into egg and beat well. Season with salt, pepper, paprika and 2 tbsp. sugar.

Beat into this 3/4 cup Mazola. Thin with cream when ready to use. - Mrs. G. C. Pierce.

Salad Dressing

1 tsp. sugar, 1 tsp. salt, 1/2 tsp. mustard, paprika, yolks of 2 eggs, juice of 1 lemon, 2 cups olive oil.

Mix dry ingredients and yolks together. 1 tbsp. boiling water. Add oil very slowly, then lemon juice and whites of eggs well-beaten.

- Mrs. A. G. Aeppli.

Salad Dressing

Mixture 1: 1 cup oil, 2 egg yolks, 2 tbsp. vinegar, 1 tsp. sugar, 1 tsp. salt, 1/2 tsp. mustard.

Mixture II: 1 cup water, 1/2 cup flour, boiled together until smooth. Add more water if too stiff. Pour at once into Mixture I and beat thoroughly for 3 minutes. - Mrs. C. T. Roome.

Salad Dressing

To 1/2 pint vinegar and 1/2 pint water, add 1 cup sugar, butter size of an egg, 1 tsp. mustard, 1 tsp. white pepper and boil hard. Add 2 tbsp. flour, mixed with 1 cup of milk and boil again. Beat this into 2 well-beaten eggs, then bring to hard boil.

- Mrs. S. F. Burden.

Boiled Salad Dressing

1 tbsp. butter, melted, 1 tbsp. sugar, 1/4 tsp. salt, 1/2 tsp. flour, 1/2 tsp. dry mustard.

Mix dry ingredients, add butter, yolk of 1 egg, beaten, 6 tbsp. cream, 2 tbsp. vinegar; add the egg to the first mixture, then the cream and vinegar. Boil all in a doable boiler until thick. - Mrs. McKee.

Cream Dressing (For Lettuce Or Cold Slaw)

1/4 cup sugar, 1 tbsp. vinegar (cider), cream. Mix sugar and vinegar. After sugar is dissolved, add cream until of right consistency.

- Mrs. D. J. Bierwert.

French Salad Dressing

3 cups sugar, 3 tbsp. paprika, 1 tsp. salt, 3 tbsp. oil (Mazola).

Pour 1/2 cup boiling water over above mixture to dissolve. Place in quart jar, fill up with lemon juice and vinegar (about 3 lemons). Very good for vegetables and grape fruit. - Mrs. Luella King.

French Dressing

1 tsp. salt, 1 tsp. mustard, 1 tsp. sugar, a pinch of pepper, 1 tbsp. olive oil. Mix well together, add oil last; stir smooth, add 2 more spoonfuls olive oil and 1 tbsp. vinegar. Red pepper may be used instead of black.

- Mrs. W. C. Fort.

Fruit Salad Dressing

1/4 cup pineapple juice, 1/4 cup orange juice, 1/4 cup lemon juice, 2 tbsp. cornstarch, 1/4 cup cold water, 2 eggs, 1/2 cup sugar.

Boil all together in a double boiler. When cold and ready to use, fold in 1/2 cup cream (whipped).

- Mrs. Lyman A. Harrington.

Mayonnaise Dressing

1/2 tbsp. mustard, 1 tbsp. sugar, 1/10 tbsp. cayenne pepper, 1 tsp. salt, yolks of 3 eggs, juice of 1/2 lemon, 1/4 cup tarragon vinegar, 1 pint olive oil.

Beat all thoroughly in bowl that has been well chilled.

- Mrs. F. A. Pontious.

Sweet Salad Dressing

1 can sweetened condensed milk, Eagle Brand, 1/4 tsp. salt, 2 heaping tsp. prepared mustard, or 1 tsp. dry, mixed with a little vinegar, 1 cup medium strength vinegar, 1 lwell-beaten egg. Add 1 cup chili sauce to above to make a good Thousand Island Dressing.

- Mrs. E. J. Reeder.

Salad Dressing For Vegetable Salad

2/3 cup sugar, 2 eggs, pinch of salt, 1 tsp. butter, 1 tsp. dry mustard, 1/2 cup vinegar.

Stir over fire until it thickens. When cool add milk or cream. - Mrs. C. A. Roney, Chicago.

Vegetable Salad Dressing

1 tsp. celery seed, 1 tsp. salt, a pinch of pepper, 1/2 cup sugar, 1/2 cup vinegar, 1 tbsp. butter, 1 tsp. Worcestershire sauce.

Put vinegar and butter on stove. When warm, add other ingredients and let come to a boil, stirring constantly. Draw back on the stove and add the beaten yolks of 2 eggs. Continue stirring till it thickens, then remove from fire and bottle.

- Mrs. Florence O. Baulch.