No. 434. Boiled Dressing

10 cts.

A : 2 tbsps. butter creamed, add 1/2 tsp. each salt, paprica, and mustard, £ c. hot milk, 1 tsp. sugar;

B : 2 egg-yolks, slightly beaten ; C : 3 tbsps. hot vinegar.

Stir A thoroughly and pour slowly over B, return to double boiler, stir until thick, add C, gradually, strain at once, and serve cold.

No. 435. Cream Boiled Dressing

15 cts.

A : 2 tbsps. butter, creamed, add 1 tsp. each salt and sugar, 1/2 tsp. each mustard and paprica or dash cayenne ;

B : 2 egg-yolks, beaten slightly ;

C : 4 tbsps. hot tarragon or plain vinegar ;

D : 3/4 c. cream whipped.

Put B in double boiler, add C, slowly, beating constantly until thick, remove from fire, add A, beat thoroughly, when perfectly cold add D, and serve.

No. 436. French Dressing

12 cts.

A : 11/2 tsps. salt in centre of bowl rubbed with onion, or add 1/2 tsp. onion-juice, cover with pepper, then, with cay-enne, add 6 tbsps. oil and 2 of vinegar ;

B : Piece of ice size of an egg.

Add B to A, stir with a fork 5 m., remove B, beat until thick, and serve at once, or add seasonings to vinegar, then add oil, and stir well. The first way makes a thicker dressing and will stand better.

No. 437. Mayonnaise Dressing

23 cts.

A : 1 very cold egg-yolk in bowl rubbed with onion, yolk of 1 boiled egg ;

B : 1 c. cold olive oil, but do not let oil freeze, as it makes dressing separate ;

C: 1 tsp. salt, 1/4 tsp. cayenne, 1/2. tsp. mustard and 1/2 tsp sugar, 1 tbsp. vinegar and 1 tbsp. lemon juice, mix-thoroughly.

Add B to A. drop by drop, 3tirring constantly in same direction with silver fork, or use a mayonnaise mixer, which may be bought for $1.25. When thick add C, a few drops a time ; if it curdles add slowly to another cold egg-yolk until smooth. The boiled egg-yolk may be omitted.

No. 438. Mayonnaise Cream Dressing

A : 1 c. Mayonnaise Dressing No. 437 (Mayonnaise Dressing) and 1/3 more seasonings ;

B : 1/2 cream, whipped very stiff.

When ready to serve add B to A.

No. 439. Mayonnaise Jelly Dressing

30 cts.

A: 1 tbsp. arrowroot dissolved in 1/4 c. water;

B: 1/2 c. Aspic Jelly No. 208 (Aspic Jelly) soft, or 1 tsp. gelatine dis solved in 1/2 c. consomme ;

C : 1 c. Mayonnaise Dressing No. 437 (Mayonnaise Dressing).

Add A to C while beating, then add B. This is used to mask meats.

No. 440. Whipped Cream Dressing

15 cts.

A: 3 tbsps. grated horseradish, 2 tbsps. lemon-jnice, 1 tbsp. tarragon vinegar, 1 tsp. salt. 1/2 tsp. each mustard and sugar, 2 drops of Tabasco since or \ tsp. cayenne;

B : 1 c. cream, whipped very stiff.

Mix A, when ready to serve add to B.

No. 441. Tarragon Vinegar for Salad Dressings

10 cts.

A : 1 pt. tarragon leaves, 2 or 3 pepper-corns, 2 cloves, 1 pt. good vinegar. Fill jar with A and seal. In two or three weeks strain and press through a cloth, bottle, and seal.