The Rural cook book

French Dressing. — This consists of three tablespoonfuls of oil to one tablespoonful of vinegar. For every tablespoonful of vinegar and three of oil, take one-half teaspoonful of salt and one-fourth teaspoonful of black or white pepper. Mix ihe salt and pepper with the oil and add the vinegar gradually, stirring thoroughly until it becomes white and a little thickened. This dressing must be used as soon as it is made or it will separate. Prepared Dressing. — Here :s a delicious salad dressing, which will keep a long time if put on ice, or in a cold place. Mix half a cupful of oil, five tablespoonfuls vinegar, half a teaspoonful powdered sugar, half a small Bermuda onion, finely chopped, two tablespoonfuls chopped parsley, half a tablespoonful chopped red pepper, one tablespoonful chopped green pepper, one teaspoonful salt. Let it stand for an hour, then whip up with an e^ beater before using. Sour Cream Dressing. — Chill a cupful of rich sour cream until very cold, then beat well for five minutes, adding, while beating, a tablespoonful of powdered sugar and a half teaspoonful of lemon juice. Slice chilled cucumbers very thin, and serve with this dressing. Salad Dressing Without Oil. — Piece of butter the size of an egg. Heat in granite basin, add sifted flour till thick. Then add one cupful of milk. When smooth add one cupful vinegar; two eggs (beaten); salt, pepper, red or black, mustard, seasoned as you wish ; one tablespoon of sugar. Cook till thick. The addition of a half cupful of well-beaten sour or sweet cream will be fouiiii excellent. This dressing on potatoes, cucumbers, Ictluce or beets makes a most pal.itable salad. The friend who gave this sajs it is a dressing that will keep for some time. She always kerps a jar of it on hand. The left-over dish of beets, peas or string beans is put in the potato salad for supper. MMayonnaise. — Put the uncooked yolks of two eggs into an earthen bowl, beat them well with a silver or wooden fork for about one minute; then add a half teaspoonful of salt, a dash of cayenne, and if you desire. a half-teaspoonful of mustard. Work these well together, and then add drop by drop, a half pint or more of olive oil. Stir rapidly and steadily while adding the oil ; do not reverse the motion, or the mayonnaise may curdle. After stirring in the first gill of oil, alternate occasionally with a few drops of lemon juice or vinegar. The more oil you use, the thicker the dressing. If too thick, add vinegar enough to make it the proper consistency. The mayonnaise should be kept as cool as possible during tlie making. Banana Salad. — The bananas are peeled, sliced lengthwise down the middle, dipped in mayonnaise, and laid, flat side up, on lettuce leaves. A layer of finely chopped peanuts is put on the banana, and a spoonful of mayonnaise dressing put by it. Serve with heated graham crackers. This ii delicious. Beet Salad.— Slice and cut into dice enough cold boiled beets to make a pint; heap in the center of a salad dish, and cover with sauce Tartare. This is made by adding a f<;w chopped olives, gherkins and capers to mayonnaise dressing. If the mayonnaise is not desired, any ordinary salad mixture may be used, and the salad garnished with hard-boiled eggs and