The Pattern cook-book

der; then drain, cool and squeeze it dry. Pound or mash the spinach well, adding a spoonful of the mayonnaise. Pass the whole through a fine sieve, and mix it with the dressing. Green peas, boiled and mashed, are also used for this purpose, but the color is not so deep as the other. ' Red. — Pound the coral of a lobster, pass it through a fine sieve, and add it to the dressing. Dressing is often colored in this way when needed for lobster or fish salad. POTATO MAYONNAISE DRESSING. Two-thirds cupful of mashed potato. One egg (yolk only). Four table-spoonfuls of oil. One table-spoonful of vinegar. One-half tea-spoonful of made mustard. One tea-spoonful of salt. One-quarter tea-spoonful of pepper. Four drops of Worcestershire sauce. Mash the potato very smooth, and when it is cold, add the beaten yolk of the egg, beating both together until light ; then put in the mustard, salt, pepper and sauce. When these are thoroughly mixed with the potato, add the oil a few drops at a time, until all but one tablespoonful has been used ; then add the vinegar and the balance of the oil. This dressing will keep a week in a cool place. COOKED CREAM SALAD DRESSING. Three eggs (yolks). One table-spoonful of thick, sweet cream. One table-spoonful of butter. One table-spoonful of lemon juice. One salt-spoonful of celery salt. One-eighth salt-spoonful of pepper. One tea-spoonful of made mustard. One tea-spoonful of sugar. Beat the eggs lightly, add the cream, the butter, melted (but not to an oil), and the rest of the ingredients, stirring all the time, and beating well after each addition. Set the bowl containing the dressing in a saucepan of hot water, and stir rapidly until the dressing thickens. Set it on the ice to cool thoroughly before using. CREAM SALAD DRESSING. Two eggs (yolks), hard-boiled. One-half dessert-spoonful of made mustard. One table-spoonful of melted butter. Vinegar to thin. One salt-spoonful of salt. One-eighth salt-spoonful of pepper. Five drops of Worcestershire sauce. One-half tea-cupful of rich, sweet cream. Boil the eggs hard, cool them and take out the yolks. Mash the latter to a powder in a bowl, and add the salt, pepper, mustard, sauce and butter. Stir after each addition until the whole is well mixed ; then pour in gradually the cream, and when the mixture is thick, add vinegar to thin to the desired consistency. Set the dressing on the ice one hour before using. SALAD DRESSING WITHOUT CREAM OR OIL. Two eggs (whites and yolks). One tea-spoonful of dry mustard. One-half tea-spoonful of salt. One large table-spoonful of butter. One tea-spooniul of sugar. One tea-spoonful of corn-starch. One-eighth tea-spoonful of pepper. One tea-cupful of vinegar. Beat the whites and the yolks separately and then t( gether, and add salt, sugar and the mustard. Rub the butter and the corn-starch to a cream, and put them in, stirring all well together. Place the bowl containing the mixture into a sauce-pan of hot water, and stir constantly until the dressing thickens. Remove from the fire, and gradually pour in the vinegar, stirring all the time. If the vinegar is too strong, dilute with a little water, but this quantity of dressing allows for only a cupful of liquid. COOKED SALAD DRESSING. Two table-spoonfuls of dry mustard. Two eggs.