Cooked Salad Dressing (Miss Howard)

Mix half a tablespoonful of mustard, one-half a tablespoonful of sugar and one teaspoonful of salt, with the yolks of two raw eggs. Add three table-spoonfuls of melted butter and three-fourths of a cup of cream. Pour slowly on the mixture (stirring) one-fourth of a cup of vinegar. Cook the dressing in a double boiler until it thickens (stirring constantly). Strain and cool.

Cooked Salad Dressing

1 egg.

1/2 cup of milk.

3 tablespoonfuls of vinegar.

1 tablespoonful of butter.

1/2 teaspoonful salt.

1/4 teaspoonful mustard.

Cayenne or paprica.

Beat the egg until light, put all the ingredients in a double boiler except the vinegar. Cook until it thickens. Remove from the stove and add the vinegar.

Cooked Dressing (Mrs. Lincoln)

1/4 cup of butter, creamed. 1 teaspoonful sugar. 1 teaspoonful salt. 1/2 teaspoonful mustard. 1/4 teaspoonful paprica.

Yolks of two eggs beaten slightly. 2 tablespoonfuls hot water. 2 tablespoonfuls vinegar.

Mix the eggs and seasonings together. Add the hot water and vinegar. Beat (stirring constantly) in a double boiler. When thick and creamy, add the creamed butter, stirring. Whipped cream or egg whites can be added. If to be used on fruit salad, omit the mustard and use lemon juice in place of the vinegar.

Wine Salad Dressing

1/2 cup sugar. 1/3 cup sherry.

2 tablespoonfuls Madeira or 2 teaspoonfuls of brandy.

Heat them all together until the sugar is melted. Cool and serve.

Sour Cream Dressing

1 cup sour cream. 1/2 teaspoonful salt. 1/4 teaspoonful paprica.

1 tablespoonful horseradish. A few drops onion juice if desired.

Add the salt and paprica to the cream, whip until thick, then stir in the horseradish and onion juice.

Tartare Sauce

To one cupful of mayonnaise add four olives, two gherkins and two teaspoonfuls of capers, all chopped fine. The olives stuffed with peppers can be used in place of the plain olive.

Denver Salad Dressing

2 tablespoonfuls of lemon juice. 1 tablespoonful of mustard

1 teaspoonful salt.

Paprica.

1 cup of cream.

Mix seasonings with lemon juice. Then add two tablespoonfuls of cream. Beat the remaining cream and stir in the seasonings gradually.

Vinaigrette Sauce

Mix one teaspoonful of salt and little paprica. One tablespoonful of Tarragon vinegar. Two tablespoonfuls of cidar vinegar. Six tablespoonfuls of oil. One tablespoonful each of chopped green paper, cucumber, pickles and a teaspoonful of chives.

Thousand Island Salad Dressing

1 cup of mayonnaise dressing. 1 teaspoonful of pimentos chopped fine. 1 teaspoonful of chopped green peppers.

1 teaspoonful of Tarragon vinegar. 1/2 teaspoonful of paprica. 1/2 teaspoonful of salt. 1/2 cup of chili sauce.

Beat into the mayonnaise the chili sauce, seasonings, vinegar and chopped vegetables.