Mayonnaise Dressing. (Boiled.)

2 eggs,

1 tablespoonful sugar, 1 small teaspoonful salt, ½ cup vinegar,

1 heaping tablespoonful flour, -

Butter, size of egg,

1 tablespoonful mustard (ground).

Mix flour, sugar, salt and mustard in bowl. Add vinegar and eggs well beaten. Put butter and two-thirds cup boiling water in sauce pan. Pour above mixture in gradually and boil about six minutes. Stir constantly.-Mrs. T. G. Lowry.

Mayonnaise Dressing

3 whole eggs, beaten light, 1 rounded tablespoon dry mustard, 1 level tablespoon salt, One-third cup water.

3 heaping teaspoons sugar, Two-thirds cup vinegar, 1 cup sour cream.

Mix all together with a dover beater and cook in a double boiler until thick. This makes almost a quart and will keep indefinitely. - Mrs. Mayer.

Mock Mayonnaise Salad Dressing

Mix thoroughly 1 teaspoon of salt, ½ tablespoon of mustard, 3 tablespoons of sugar, 2 teaspoons flour, and add 4 egg yolks (2 whole eggs) well beaten. Heat 5 tablespoons butter and ¾ cup of cream, and add to the egg mixture slowly. Cook over hot water until thick, stirring constantly. Add ¼ cup of vinegar, slowly. Strain and chill, thin with cream.

Mrs. Tressa O'Hern.

French Dressing For Fruit Salad

Yolks two egg beaten in bowl (real cold.) Slowly beat in good fresh olive oil until very stiff, then gradually add salt to taste, dash of cayenne pepper, and juice of half lemon. Four tablespoons whipped cream makes it mild and delicate. - Mrs. C. E. Beckwith.

French Dressing

Salt, paprika, sugar, and dash of cayenne, 3 tablespoons of olive oil to one tablespoon vinegar. - Sadie McBride.

Salad Dressing From Sour Cream

1 cup of sour cream, 4 tablespoons of sugar, 10 tablespoons vinegar,

4 eggs,

2 level teaspoons ground mustard,

Salt to taste.

Stir mustard into sugar, add the eggs well beaten and the sour cream, then the vinegar slowly, cook in double boiler until it thickens. Take from fire, add salt and strain. Keeps well. - Mrs. Jennie Adair Johnston.

Salad Dressing

2 teaspoons of mustard,

4 teaspoons flour or corn starch,

½ teaspoon red pepper,

1 2 teaspoons sugar,

2 teaspoons of salt.

Make paste with ½ cup ofof water, add 5 eggs beaten well, 1 cup vinegar. Cook until thick. When needed add either sweet or sour milk or whipped cream. - Mrs. Harry C. Shane.

Salad Dressing

Four eggs, beaten, pour in slowly, cup vinegar, two-thirds cup sugar, add 1 tablespoon flour, 1 teaspoon salt, pinch of red pepper, 1 teaspoon mustard, all mixed in sugar, add to eggs and vinegar, cook till thickens, add butter size of walnut and cream to thin. - Mrs. Walter Wyatt.

Boiled Salad Dressing

1 teaspoon mustard,

1 teaspoon salt or of celery salt, Sprinkle of cayenne,

2 tablespoons flour, 2 tablespoons sugar,

4 tablespoons butter,

1 cup milk,

½ cup vinegar,

2 egg yolks.

Cream the dry ingredients and the butter, add egg yolks and milk, and cook until thick, stirring constantly. Add vinegar. Will keep well.

Flora C. Moore.

Cream Dressing For Slaw

2 tablespoons whipped sweet cream, 2 tablespoons sugar,

4 tablespoons vinegar.

Beat well, pour over cabbage previously cut fine and seasoned with salt. - Mrs. W. C. Tibbetts.

Belgium Dressing

An original Dressing by Milo Prochazka.

1 tablespoon English mustard,

2 tablespoons of sugar,

1½ tablespoons of flour,

5 tablespoons of melted butter,

1 teaspoon of salt,

¼ teaspoon paprika, 1½ cup of 20% cream, 3 eggs well beaten, ¼ cup Malt vinegar.

Put all ingredients except the vinegar into a double boiler. After cooking starts add vinegar. Stir while cooking. When ready to use, thin with cream to suit.

Chiffonade Dressing

One hard boiled egg, yolk and white minced separately, ½ cooked beet, ½ tablespoon olives chopped fine, 2 tablespoons mayonnaise. Thin with tarragon vinegar, add salt, little sugar and a dash of cayenne. This is fine on head lettuce, with a few white cherries scattered over the lettuce.

Sadie McBride.

Bohemian Cheese Dressing

An original dish by Milso Prochazka.

½ pound Roquefort cheese,

½ cup water,

1 cup of good olive oil,

½ cup malt vinegar,

Juice of one lemon,

Season with salt and paprika.

Put all through a sieve, then pour into a bowl that has been rubbed with garlic. Good cream, substituted for the olive oil, will make a good dressing.

Thousand Island Dressing

Two tablespoons mayonnaise, 2 tablespoons chille sauce, ½ red pimento, ½ green pepper, ½ tablespoon olives. All chopped fine. Mix well and dress with a good French dressing. - Sadie McBride.