The new practical housekeeping

Bouillon Dressing. — To one pint boiling water, or veal, fish or chicken broth add a small, scraped carrot and half an onion, sliced half bay leaf, celery root cut in pieces, seven cloves, five whole allspice, fifteen pepper-corns and quarter teaspoon white mustard seed ; simmer fifteen minutes, adding a little more water if needed ; strain and cool. To each gill liquid add a gill vinegar, teaspoon sugar, and pour over any salad wished. For Jellied Bouillon Dressing add to this, third of box of gelatine soaked in cold water, and to each quart of liquid the white and shell of an egg ; when just commencing to boil place on back of range and simmer seven minutes or until it looks clear as in clarifying soup ; strain and use as directed in Gelinola salad. When vinegar is strong do not use more than two-thirds as much. Double this recipe makes a pint of bouillon and this with two-thirds pint vinegar, two-thirds box or ounce and a third gelatine and a box sardines makes a quart mold of Sardine Salad. Cream Dressing. — Three eggs, tablespoon olive oil or melted butter, and two of mustard, cup each sweet cream and vinegar, teaspoon each salt and pepper ; mix mustard and oil, then eggs wellbeaten, cream, vinegar, salt and pepper, all together ; put mixture in custard kettle and boil gently until thick as cream ; when done, put in quart jar, cork tightly, and it will keep for months. Can be used for all kinds of salads and slaws. A tablespoon sugar may be added if liked. If to be used immediately make only half or a third • of the recipe, and add beaten egg and cream after taking from fire. Eggless Cream Dressing. — Prepare cream as above add tablespoon butter mixed smooth with a tablespoon and a half flour, cook two or three minutes ; take off fire, add tablespoon more butter, stir till well mixed, add vinegar and seasoning as above, omitting the oil. Addition of lemon juice, minced onion, parsley, chopped pickle, etc., may be made as wished. French Dressing. — Mix thoroughly together six tablespoons oil, two saltspoons salt, half saltspoon white pepper and two tablespoons vinegar. A pinch cayenne may be added. For an Italian Dressing add teaspoon each chopped onion and pickle. Mayonnaise Dressing. — Take yolks oi two eggs, two saltspoons salt, one of white pepper or pinch of cayenne, teaspoon dry mustard, half pint olive-oil and about three tablespoons vinegar. T*^ prevent danger of curdling, beat with a wooden spoon the yolks, salt, pepper and mustard together before adding the oil which must be stirred in gradually, a few drops at a time, taking care to blend each portion with the egg before adding more, stirring constantly, until a thick paste is formed, and the mixture has a glossy instead of velvety appearance ; then add a few drops vinegar, stirring all the time, until of the consistency of thick cream ; stir in more oil in drops until the mayonnaise is stiff again, when a few drops vinegar should be beaten in and so continue alternating until all the oil is used, adding vinegar rather cautiously at the last so that when finished the mayonnaise will be stiff enough to remain on top of the salad. The dressing should be stirred one way, as reversing the current causes it to curdle. Lemon juice may be used instead of vinegar, or a few drops may be added with the vinegar.