xed all together lightly with a
silver fork and mixed through some of the following salad dressing,
which is fine for anything requiring a cold salad dressing.

MARY'S SALAD DRESSING

One tablespoonful of flour, 1 tablespoonful of mustard, 2 cups of
sweet or sour cream, 1 tablespoonful of sugar, 1/2 cup of good sharp
vinegar, yolks of four eggs, small teaspoonful of salt. Omit sugar
when using the dressing for potato or chicken salad. This salad
dressing may also be used for lettuce.

"FRUIT" SALAD DRESSING

Three tablespoonfuls of olive oil to 1-1/2 tablespoonfuls of vinegar.
Season with salt and pepper. Use this quantity for 1 pint of salad.

GRAPE FRUIT SALAD

Cut the pulp from one grape fruit into small pieces, add an equal
amount of chopped apples, a few English walnuts chopped coarsely.
Serve on lettuce leaves with fruit salad dressing. This recipe was
given Mary by a friend who knew her liking for olive oil.

Grape fruit is delicious, served cut in halves with the addition to
each half; of a couple tablespoonfuls of pineapple juice, a
tablespoonful of orange juice or tiny pieces of orange pulp, topped
with a marachino cherry. A small quantity of sugar should have been
added. The sections of grape fruit should each have been cut loose
from the white skin inclosing pulp with a small knife or scissors.

A GOOD, INEXPENSIVE SALAD DRESSING

1 tablespoonful flour.
1 tablespoonful butter.
1 tablespoonful mustard.
1/2 tablespoonful sugar.
1 teaspoonful salt.
1 egg.
3/4 cup milk.
3/4 cup vinegar.

Use a double boiler, put in it the first five articles, stir together
until smooth; add the well-beaten egg and the milk. Let cook, stirring
hard. Then add vinegar, and beat all with an egg-beater until the
mixture is smooth and creamy. Let cool before using.

Aunt Sarah frequently used this salad dressing over sliced, cold, hard
boiled eggs when other salad materials were not plentiful. Serve on
lettuce leaves.

IMITATION LOBSTER SALAD

A bowl was lined with crisp lettuce leaves, over this was spread a
layer of cold boiled potatoes, cut in dice, a little finely minced
onion, a layer of chopped celery, another layer of diced potatoes,
then a layer of sliced tomatoes and one hard boiled egg, thinly
sliced. Pour a good salad dressing over and serve ice cold.

"GERMAN" HORSERADISH SAUCE

A sauce to serve with boiled meat was prepared by Aunt Sarah in the
following manner: She put half a cup of m