Boiled Salad Dressing

Ingredients: 4 eggs; 1 cup vinegar; 1 1/2 cups of water; 4 tablespoonfuls of sugar; piece of butter size of an English walnut. Mode: Beat eggs till quite light; add vinegar and water; sugar and butter and boil till thick as custard; take off and season with dry mustard, salt and pepper to taste. Keep in cool place.

Fruit Salad Dressing

(Mrs. H. B. Clarke.)

Yolk of 4 eggs, beaten to a cream; 1 tablespoon sugar; 1 level teaspoon dry mustard; 1 level teaspoon butter; 1 tablespoon lemon juice; 4 tablespoons vinegar; 1/2 teaspoon salt; 1/4 teaspoon paprika. Add all these to beaten eggs, excepting salt; cook in double boiler until thick enough to coat spoon; when cold mix with 1/2 pint of whipped cream; add salt after cooling, just before adding cream; add teaspoon sherry wine to the fruit used and let stand in refrigerator for an hour or two.

Vinageet Sauce

(Mrs. Hussey.)

1/2 cup of Tarragon vinegar; 2 tablespoons olive oil; 8 olives; 8 midget pickles; 1 teaspoon pearl onions; 1 teaspoon capers. Make pink with paprica; salt to taste; mince olives and pickles.

Vineageette Salad Dressing

(Used By-Edna Sampsell.)

4 tablespoons of oil; 2 tablespoons of vinegar (Tarragon); 2 tablespoons minced pickles and olives, a little onion (pickled preferred); 1 salt spoon of salt; 2 salt-spoon of mustard; 1/2 spoon of white pepper.