CREAM SALAD DRESSING

Mrs. J. H. Shanley

Four tablespoonfuls b.u.t.ter; one tablespoonful sugar; one-half cupful vinegar; one tablespoonful flour; one teaspoonful each, salt and dry mustard; one cupful milk; three eggs; dash cayenne pepper. Let the b.u.t.ter get hot; add flour and stir until smooth, being careful not to brown. Add milk, stir, and let boil up. Place saucepan in another of hot water; beat eggs, salt, mustard, add vinegar and stir into boiling mixture. Continue stirring until it thickens. When cold, bottle.

MRS. LUFF'S MAYONNAISE

Yolks of three eggs; two teaspoonfuls mustard; one teaspoonful salt; one saltspoonful white pepper; two tablespoonfuls salad oil: two tablespoonfuls sugar; one tablespoonful flour, heaping; one-half cup hot vinegar; one cup milk or cream. Beaten whites added last. Put in double boiler and stir until it begins to thicken. Take it off stove and beat until cool.

FRUIT SALAD DRESSING

Mrs. A. R. Swickheimar

b.u.t.ter size of an egg; three eggs; juice of two oranges; juice of one lemon; one-half can pineapple juice; one-half cup sugar; one-third spoonful dry mustard; one teaspoonful flour. Cook in double boiler until thick; set aside to cool; add one cup of cream, whipped.

FRUIT SALAD DRESSING

Mrs. Frank Sessions

Yolks of two eggs, well beaten; two tablespoonfuls each of oil, vinegar and sugar; one-half teaspoonful salt and dash of paprika. Put in bowl over the teakettle, beat until cool. Just before serving add the beaten whites and a little cream.

FRUIT DRESSING

Mrs. A. E. Kaltenbrun

To the juice of one can of pineapple add: one tablespoonful flour; one-half cup sugar; a pinch of salt; tablespoonful b.u.t.ter. Cook until creamy, let cool and add one bottle of whipped cream, one-half pound of dates and marshmallows. Serve on fruit.

FRUIT SALAD DRESSING

Mrs. T. M. Butler

Two eggs, well beaten, add one cup of sugar; one-half cup of pineapple juice, one-fourth cup of lemon juice or juice of one lemon. Place in double boiler and cook until creamy and thick. Let it cool and just before serving whip one-half pint of cream and stir in the sauce.

SALAD DRESSING

Mrs. W. H. Muschlet

One heaping teaspoonful flour; one heaping teaspoonful Colemans mustard; one-half cup granulated sugar; one teaspoonful salt; mix all together.

Yolks of three eggs; one-half cup vinegar; one cup cream or cream and milk; large lump b.u.t.ter; little paprika. Cook in double boiler until thickened. Before getting cold stir in the beaten whites.

ITALIAN SALAD DRESSING

Mrs. Theresa B. Orr

Yolks of three eggs boiled hard and mashed fine. One small spoonful salt; one small spoonful mustard; a little cayenne pepper; one saltspoonful of powdered sugar; four tablespoonfuls olive oil; one tablespoonful lemon juice; one tablespoonful vinegar. Do not let come to boil but stir constantly.

SOUR CREAM SALAD DRESSING

Mrs. A. R. Swickheimar

Three eggs beaten with one cup sour cream; two tablespoonfuls sugar; one-half teaspoonful mustard; one-half cup vinegar; one tablespoonful flour. Cook in double boiler; when cold, add one-third cup olive oil.

THOUSAND ISLAND DRESSING

Mrs. Carolyn Chandler

To a foundation of either boiled dressing or mayonnaise, add: Chili sauce, catsup, hard boiled egg and green olives. Serve on either lettuce hearts or French endive.

THOUSAND ISLAND DRESSING

Mrs. F. B. Woodland

Three tablespoonfuls mayonnaise dressing; one tablespoonful Tarragon vinegar; two tablespoonfuls chili sauce; one tablespoonful cream; a little dash salt, pepper and paprika; dash English mustard; and some chopped chives or onions.

MRS. PHELPS' THOUSAND ISLAND SALAD DRESSING

Mrs. E. Lewis Phelps

Rub the bowl with garlic; two tablespoonfuls cooked salad dressing, cream this with one tablespoonful chives, cut fine; one tablespoonful green pepper and one of red peppers, both cut fine; one tablespoonful roquefort cheese; four tablespoonfuls home made chili sauce.

COOKED SALAD DRESSING

Mrs. H. D. Sheldon

One-half tablespoonful salt; one-half tablespoonful flour; two tablespoonfuls sugar; one teaspoonful dry mustard, little cayenne pepper; yolks of two eggs; three-fourths cup milk; one-fourth cup vinegar; b.u.t.ter size of egg. Mix all dry materials, then add eggs well beaten; b.u.t.ter, milk and vinegar. Cook until thick, stirring constantly.

Thin with cream.

BOILED DRESSING

Mrs. Arthur Hammer

One teaspoonful each of mustard and sugar; two teaspoonfuls flour; one-half teaspoonful salt; one-eighth teaspoonful paprika; one egg and one cup of milk. Have b.u.t.ter the size of an egg hot in a spider; have the above ingredients thoroughly mixed and put in the hot b.u.t.ter, stirring constantly until thick. Add vinegar and lemon to taste and beat until smooth.

WALTHAM SALAD DRESSING