Chicken Mayonnaise

Cover a platter with lettuce leaves and lay slices of cold boiled chicken, preferably white meat, on this, cover thickly with mayonnaise. Cut stuffed olives in halves and lay them on the mayonnaise. Mrs. Bessie Nelson.

Hot Salad Dressing

Two eggs, 1 tablespoonful white pepper, 1 teaspoonful salt, 2 teaspoonfuls mustard, 2 tablespoonfuls melted butter, 2 of sweet cream, 1 scant cup vinegar. Put all together and cook until it looks smooth like cream, stirring all the time. Pour hot on cabbage, lettuce or potatoes, sliced or chopped.

Minnie Laird.

Mayonnaise Dressing

One cup vinegar, one-half cup butter, heat to boiling point; yolks of 6 eggs, three-fourths cup of sugar. Beat eggs and sugar together and season with salt and mustard. While vinegar is boiling pour over eggs and stir constantly, then boil until thick. Thin with either sour or sweet cream.

Mrs. Ed Arterburn. Mrs. W. H. Philleo.

Mayonnaise Dressing

Yolks of 3 eggs, well beaten, 1 tablespoonful mustard, 2 tablespoonfuls of flour mixed together, pinch of salt, glass of vinegar, juice of 1 lemon. Boil until it thickens and when cold, thin with sweet cream. Ora B. Myrtz.

Cream Salad Dressing

Two eggs, 3 tablespoonfuls of vinegar, 1 tablespoonful of cream, 1 teaspoonful of sugar, one-fourth teaspoonful of salt, one-fourth teaspoonful of mustard. Beat the eggs, then add • the sugar, salt, mustard, vinegar and cream; boil in a basin of hot water until thick. Mrs. Wm. N. Graham.

Lettuce Dressing

Yolks 2 hard boiled eggs, 2 tablespoonfuls sweet cream, 1 teaspoonful pepper, 1 teaspoonful sugar, 1 teaspoonful mustard, one-half teaspoonful salt, rub together. Let stand five minutes, then add vinegar. Pour over lettuce cold.

Lizzie P. McCrea.

Salad Dressing

Three eggs, beaten, 4 tablespoonfuls of vinegar, a little butter, level tablespoonful sugar, teaspoonful mustard, pinch of salt, same of cayenne pepper. Cook in double boiler, add 1 and one-half cups of cream when cold. Mrs. John Duff.

Salad Dressing

One cup of vinegar or a little more, salt and sugar to taste; yolks of 5 eggs: 1 teaspoonful of flour and 1 teaspoonful of mustard mixed in a little water; juice of 1 lemon. Cook all together in a double boiler except the lemon juice, add it lastly. Will keep for a month. Thin with sweet cream when ready for use. Carrie Canum.

Salad Dressing

One pint of vinegar and lump of butter scalded, beat 2 whole eggs or yolks of 4, one-half cup of sugar and 1 cup of milk or one-half cup of cream (very light) and add 2 teaspoonfuls of mustard, salt and pepper to taste. Add this to the vinegar and butter and cook until it thickens.

Ruth A. Lee.

Salad Dressing

Three-fourths pint of vinegar, one-fourth cupful sugar, one-fourth cupful butter, salt and cayenne pepper to taste. Put on to boil in double kettle. Beat yolks of six eggs and add to this one-half cup of milk and 1 heaping teaspoonful of mustard. Stir all into boiling vinegar until of the consistency of thick cream. Remove from fire and beat till cool. This will keep for weeks. Mary O. McKinney.