Salad Cream Dressing. Ilciil 1 clip of cream, mix 1 lalilespooii (d' Dousiiiairs liesl raleiil Hour with milk: when cream is hot. add Ihuir and milk stin-ing for 'i minutes: add '! table- spoons of powdered sugar, take (d'f tlii' stove aiul partly cool. Then add the beaten whites of -1 eggs and 'i tablespoons of melted butter and 1 teaspoon of salt, 'g tea- spoon of [lepper, 1 l<'as|ioon of iiiii-lari! and ■". tablesp is of vinegai". Put ovci- salad. .^[I^s. .Muoin". 46 vSTTPKRfOR COOK BOOK DYEING AND CLEANING IN ALL IT'S HRx^XCHES. «^ =— ISTEIKDHAM BROH.— Salad Dressing. 'I'lirc'c-roiii'llis ciiii (if \iii('L;;n'. |uil (iii sIom' \n lioil in small hasiii. I'lil 1 tea- spoon of iiroiind nuistai'il. 1 teaspoon salt. 1 talilespooii suL;ar, 1 teaspoon conisturcli and a shake of (-ni'iiiie peppei' into a eup. lill cup ' -j Full of eold watei', n)i\ well with iii<i;r('(lients and add to the hoiliiiL;- \inei;ai'; as soon as it hoils add the well- beatcu yolks of 1 oi' o e,ugs. cook ' {. niinnte and ;\(\i\ a pieee of hntter as lui'.uc as an egg. ^^'hen you wish to use it thin with eitliei' sweet oi' soui' ereani. Mi;s. K. (*. ('()()!. i:^'. Boiled Dressing Without Oil. Those to whom oil is unpalatahle can make a hoiled salad di'essing. which is^ when done, ahoul the t-oiisisteiiey of m'a\'onnaise. and is an exceedingly good drcss- inu'. J sei've it a vi'eat deal w ith uncooked cahhauc sliced line and sei'Ncd with scal- loped, creamed or fricasseed oystei's. Beat the yolks of three eggs until they are light and thick; add 1 teaspoonl'ul of iniistard, 2 teaspooiifuls of salt, a hit (d' cavenne. as much as you can take up on the point of a pen-knife. "J tahlespoonfids of sugar. '* tahlespoonfuls ol' melted but- ter, 1 cupful of cream, t-j cupful of hot \inegar. and last of all the wdutes of three eggs l)eaten stilf. ("ook in a <louhle holler until it thickens like soft custard, stir- ring constantly in the meanwhile: set it aside to cool, and when you ai\' ready for von r salad di'cssing von will llnd it xrvv luce. This di'essing mav he used wliene\er mayonnaise is called for. ami is an cxcelU'iit suhslit\de for it. Claret Dressing. Mix Y2 '1 teaspoonful of salt✪ Dressing for Cabbage Salad, a dash (d' pepper and 4 tahlespoonfuls of oil: add gradually 1 tahlcs])o(»nful of claret and 1 tahlespoonful (d' lemon juice. Mi;,s. S. J. Mitchell. A Cooked Mayonnaise. Beat 2 eggs with ',4 teaspoon of mustard. 1 teaspoon of sugar ami a dash of cayenne. Then stir in gradually -1 tahlespoonfuls of oIInc oil and the jitiee of i/. a lemon. Stand in a ]ian of hot watei- and stir constantly o\cr a slow tiro until the niixtui'e hecomes a thick custard. Set aside until chilled. .Inst hefore serving beat in 2 ov -■■! tal)les])oonfuls of thick cream whippeil. Lastlv, i\dd ^2 teaspoon of salt. :\li;s. H. 0. YorxG. Dressing for Fruit Salad. Boil 1 cup (d' sugar and t^. cup (d' watei' •'") ndnutes, then poui' on to the beaten yolks of ihrci.' eggs: return t<.i the (ii'e and cook o\ei' hot watei'. stirring constantly until thickened slightly: c(j(d, and add the juice of 2 lemons. Jlalf a cu]j of wine may be used in the ].»lace (jf the lemon juici_\ retaining 1 taljlespoonful of the lemon jui(-e. sr'i^iCRiOR COOK r>n()K 47 French Salad Dressing.

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Salad Cream Dressing. Ilciil 1 clip of cream, mix 1 lalilespooii (d' Dousiiiairs liesl raleiil Hour with milk: when cream is hot. add Ihuir and milk stin-ing for 'i minutes: add '! table- spoons of powdered sugar, take (d'f tlii' stove aiul partly cool. Then add the beaten whites of -1 eggs and 'i tablespoons of melted butter and 1 teaspoon of salt, 'g tea- spoon of [lepper, 1 l<'as|ioon of iiiii-lari! and ■". tablesp is of vinegai". Put ovci- salad. .^[I^s. .Muoin". 46 vSTTPKRfOR COOK BOOK DYEING AND CLEANING IN ALL IT'S HRx^XCHES. «^ =— ISTEIKDHAM BROH.— Salad Dressing. 'I'lirc'c-roiii'llis ciiii (if \iii('L;;n'. |uil (iii sIom' \n lioil in small hasiii. I'lil 1 tea- spoon of iiroiind nuistai'il. 1 teaspoon salt. 1 talilespooii suL;ar, 1 teaspoon conisturcli and a shake of (-ni'iiiie peppei' into a eup. lill cup ' -j Full of eold watei', n)i\ well with iii<i;r('(lients and add to the hoiliiiL;- \inei;ai'; as soon as it hoils add the well- beatcu yolks of 1 oi' o e,ugs. cook ' {. niinnte and ;\(\i\ a pieee of hntter as lui'.uc as an egg. ^^'hen you wish to use it thin with eitliei' sweet oi' soui' ereani. Mi;s. K. (*. ('()()!. i:^'. Boiled Dressing Without Oil. Those to whom oil is unpalatahle can make a hoiled salad di'essing. which is^ when done, ahoul the t-oiisisteiiey of m'a\'onnaise. and is an exceedingly good drcss- inu'. J sei've it a vi'eat deal w ith uncooked cahhauc sliced line and sei'Ncd with scal- loped, creamed or fricasseed oystei's. Beat the yolks of three eggs until they are light and thick; add 1 teaspoonl'ul of iniistard, 2 teaspooiifuls of salt, a hit (d' cavenne. as much as you can take up on the point of a pen-knife. "J tahlespoonfids of sugar. '* tahlespoonfuls ol' melted but- ter, 1 cupful of cream, t-j cupful of hot \inegar. and last of all the wdutes of three eggs l)eaten stilf. ("ook in a <louhle holler until it thickens like soft custard, stir- ring constantly in the meanwhile: set it aside to cool, and when you ai\' ready for von r salad di'cssing von will llnd it xrvv luce. This di'essing mav he used wliene\er mayonnaise is called for. ami is an cxcelU'iit suhslit\de for it. Claret Dressing. Mix Y2 '1 teaspoonful of salt, a dash (d' pepper and 4 tahlespoonfuls of oil: add gradually 1 tahlcs])o(»nful of claret and 1 tahlespoonful (d' lemon juice. Mi;,s. S. J. Mitchell. A Cooked Mayonnaise. Beat 2 eggs with ',4 teaspoon of mustard. 1 teaspoon of sugar ami a dash of cayenne. Then stir in gradually -1 tahlespoonfuls of oIInc oil and the jitiee of i/. a lemon. Stand in a ]ian of hot watei- and stir constantly o\cr a slow tiro until the niixtui'e hecomes a thick custard. Set aside until chilled. .Inst hefore serving beat in 2 ov -■■! tal)les])oonfuls of thick cream whippeil. Lastlv, i\dd ^2 teaspoon of salt. :\li;s. H. 0. YorxG. Dressing for Fruit Salad. Boil 1 cup (d' sugar and t^. cup (d' watei' •'") ndnutes, then poui' on to the beaten yolks of ihrci.' eggs: return t<.i the (ii'e and cook o\ei' hot watei'. stirring constantly until thickened slightly: c(j(d, and add the juice of 2 lemons. Jlalf a cu]j of wine may be used in the ].»lace (jf the lemon juici_\ retaining 1 taljlespoonful of the lemon jui(-e. sr'i^iCRiOR COOK r>n()K 47 French Salad Dressing.

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