Almond Dressing For Fruit

1/4 lb. almonds (ground fine). 1 1/2 cups boiling water. 1/2 cup sugar. 1 tablespoon butter. 3 tablespoons cream. Juice of 1/2 orange.

Pour water on almonds; cook 10 minutes; remove. Add sugar, butter and orange juice. Cook 3 minutes, stirring all the time; remove and add cream. When cold add half cup whipped cream. Mrs. G. E. McKean.

Roquefort Cheese Dressing

2/3 cup olive oil. 1/4 lb. Roquefort cheese. 1/8 teaspoon salt. 1/4 teaspoon paprika. 1/3 cup vinegar. 1/2 teaspoon Worcestershire sauce.

Blend together the cheese and oil; add seasonings and vinegar. Stir until creamy. For romaine, endive, or lettuce salad. Mrs. E. I. Chase.

Cheese Dressing For Green Vegetables

Yolks of 3 eggs. 1/2 cup grated cheese. 1 teaspoon pepper. 1 teaspoon salt. 1 tablespoon sugar. 1 teaspoon mustard. 1 cup milk. 1 tablespoon Henkel's flour. 1/2 cup vinegar.

Beat eggs; add dry ingredients, then milk. Cook until thick. Remove from fire; add vinegar (boiling) slowly, then add cheese. L. E. M.

French Dressing

3 tablespoons olive oil. lemon juice. 1 tablespoon vinegar or 1/4 teaspoon paprika. 1/4 teaspoon salt.

Add together the oil. salt and paprika; then add the vinegar or lemon juice slowly, beating all the time with a silver fork.

Very good with grape fruit salad.

Mrs. A. Montgomery.

A kernel of garlic left for a minute in French Dressing improves the flavor. Mrs. Freed.

Salad Dressing

1 rounding tablespoon Henkel's flour. 1 cup milk. 1 teaspoon salt. 1 rounding tablespoon sugar. 1 teaspoon butter. 1 level teaspoon mustard. 1 egg. 2/3 cup vinegar.

Mix all (excepting vinegar) together and cook until thick. Remove from fire and add the cold vinegar.

Mrs. Newhall.

Salad Dressing. 2

2 eggs. 1/4 teaspoon salt. 1/2 cup butter. 1 teaspoon mustard. 2 tablespoons sugar. 1/2 cup vinegar.

Beat eggs thoroughly; add the other ingredients and cook until it creams. A. P. Durst.

Salad Dressing. 3

4 eggs. 1 cup vinegar. 3 tablespoons brown sugar. 1 tablespoon salt. 1 tablespoon mustard. 2 tablespoons corn starch. 1 cup hot water. Butter size of an egg. 1/8 teaspoonful cayenne. 1 teaspoon tumeric.

Mix dry ingredients together; add the well beaten eggs. Bring vinegar and water to a boil; add mixture and cook until thick, stirring well. Remove from fire and stir in butter. Makes about 1 quart. Mrs. A. C. Stellwagen.

Salad Cream

4 tablespoons butter. 1 teaspoon dry mustard. 1 tablespoon Henkel's flour. 1/2 cup vinegar. 1 tablespoon sugar. 1 cup milk. 1 teaspoon salt. 3 eggs. Dash of cayenne pepper.

Let butter get hot, add flour, stirring until smooth. Add milk, stir and let come to a boil in double boiler. Have ready well beaten eggs, sugar, salt, mustard and pepper. Add vinegar and beat again. Pour this mixture slowly into the boiling milk, continue stirring until it is well thickened. Remove from fire and beat for 5 minutes. Thin with cream if too thick for serving. Mrs. Louise Gregory.

Tartare Sause

1 cup Mayonnaise Dressing. 1/2 tablespoon parsley. 1 tablespoon chopped pickle. 4 olives.

Chop olives, capers and parsley; mix all with dressing and beat well. Mrs. C. Westcott.