The New century cook book

Yolks of two eggs, butter (egg size), two tablespoons sugar, two tablespoons flour, one tablespoon mustard, one teaspoon salt, one cup cream or milk; beat together before adding milk. Cook until it thickens; cool with as much vinegar as desired. Mrs. G. H. Merrill. Salad Dressing, Without Oil. One-half cup of cream or good milk, one-half cup vinegar, a tablespoon of butter and two eggs; melt the butter in the vinegar; beat the eggs and cream together and stir into the hot (not boiling) vinegar until as thick as cream. When cooled, add a teaspoon of mustard, salt and pepper to taste. Mrs. J. M. Latimer. Salad Dressing. Two well-beaten eggs, six tablespoons vinegar, two of sugar, two of butter. Cook until like custard. Add cream just before sending to table. Salad Dressing, Two teaspoons prepared mustard, one tablespoon melted butter, one tablespoon olive oil (or butter), three eggs, two-thirds cup vinegar. Stir the butter and oil in the mustard thoroughly, break the eggs in one at a time beating vigorously and add the vinegar, then boil or steam, stirring constantly to pre- New Century Cook Book. vent curdling, when cold stir in cream enough to make it the desired consistency. If the cream is beaten it is much nicer. Mrs. Geo. H. Mendsen. Salad Dressing. Three eggs, one small cup vinegar, one level teaspoon each mustard and salt, one-fourth teaspoon pepper, level tablespoon flour, large tablespoon butter, one-half cup cream, sweet or sour; cook in double boiler, add butter, then cream, after cooking other ingredients. Cream Dressing — For Potato or Lettuce Salad. Yolks of four hard-boiled eggs crushed to a powder, about a fourth teaspoon dry mustard, half a teaspoon salt, three teaspoons powdered sugar, a small teacupful rich cream added by degrees, lastly vinegar to taste and a little pepper. A slice of onion allowed to remain in the dressing for a while is an improvement. Mrs. Stevenson. Salad Dressing. Two eggs, tablespoon sugar, one-half teaspoon salt, onefourth teaspoon pepper, one-half teaspoon mustard, threefourths cup vinegar, teaspoon butter. Boil all together, stirring until it begins to thicken. C. W. Cooper. Salad Dressing. Six eggs beaten light, one dessertspoonful mustard mixed w7ith a little vinegar, one-fourth teaspoonful pepper, one teaspoonful salt, one tablespoonful sugar, two-thirds cup vinegar; one tablespoonful melted butter added drop by drop and mixed thoroughly. Boil in a farina kettle, stirring constantly until it has the consistency of custard. Don't boil too long. Just before using add two-thirds cup of cream. Mrs. George H. Sidwell. Salad Dressing for Lettuce or Cabbage. Two eggs beaten separately ; to the yolks add one small tablespoon of mustard, one of melted butter, two of sugar, one cup of vinegar. When warm add beaten whites; boil till thick; bottle. Mrs. Eastwood, Belvidere. New Century Cook Book. Mayonnaise.