The Henderson cook book

Four eggs, % cup vinegar, butter the size of an egg, 1 teaspoon of salt, 1 tablespoon of sugar, 1 teaspoon of mustard, dash of cayenne pepper. Beat all together, boil till it thickens, stirring all of the time; take off and beat until smooth. — Mrs. 0. P. Shell. 72 SALAD DRESSINGS THE SALAD DRESSING. Twelve eggs, 1 cup vinegar or lemon juice ; 2 cups sugar, 1/4 cup butter. Beat the eggs and sugar well together, then add vinegar or lemon juice and butter. Beat again. Cook in a double boiler and stir constantly. When thick and yellow put away to cool. When ready to serve dilute to the desired consistency with the cherry juice. Serve 6 or 8 cherries on a leaf of lettuce and cover with the salad dressing. DRESSING FOR COLD SLAW. 1 egg, 1 cup milk, a little butter, 1 teaspoon sugar, salt, pepper and vinegar to taste. Make a custard of the egg, milk and sugar; add a little butter while hot and vinegar when cold. — Mrs. J. L. H. Missillier. RUSSIAN SALAD DRESSING Is a thin mayonnaise seasoned with red pepper and Worcestershire sauce, and mixed thoroughly with a chopped pimento to change the color of the dressing to red. The endive should be placed in a salad bowl with the ends pointing to the centre, and the dressing should be poured in the bottom of the dish so that it covers the ends. — Mrs. E. H. Atkins. GRAPE FRUIT SALAD DRESSING. Whipped cream and grenadine to taste. — Miss Leah Perry. TOAST DRY TOAST. Slice bread, with or without butter on it, and put in stove or held before a hot fire on a fork until brown. MILK TOAST. Stale bread, butter and milk, salt. There is more than one way to make milk toast. That's why it is sometimes very good and sometimes different. Start by cutting the bread in slices about 1-3 of an inch thick. Spread them in a hot oven to brown until they are crisp all the way through. Butter the bottom of a frying-pan, put in the milk and heat gradually up to the boiling point. Have the toasted bread well buttered and spread it on a platter. Sprinkle lightly with salt and put the hot milk over it, serving at once. Allow about a quart of milk for 10 or 12 slices of ibread. BREAKFAST TOAST. Slice bread, butter, dip in egg, previously beaten, with salt and pepper, and fry in hot lard. FRENCH EGG TOAST. A pleasing and wholesome dish for a home luncheon is French egg toast. To make it, take half a dozen slices of bread and toast them a delicate brown. Chop or slice thinly the whites of three hard-boiled eggs, and mix them in a sauce made of a pint of milk, 1 teaspoonful of flour, one tablespoonful of butter, salt and pepper. Pour this when hot over the slices of toast, and grate the yolks of the eggs over each portion. Add a garnish of parsley and serve very hot. 74 TOAST BICE AND NUT TOAST. Make a white sauce of 1 tablespoon of butter, 1 tablespoon flour and 1 cup milk. Melt the butter and stir in the flour, then add gradually the cup of milk, stirring constantly. When thoroughly cooked put in y% cup of American cheese cut in small pieces. Stir until the cheese is melted. Now add y<z cup of cooked rice and 1-3 cup of chopped nuts. Season with salt and serve on buttered toast. Do not allow the mixture to boil after the cheese is added. FRENCH TOAST.