ilk in a stew-pan, let come
to a boil, added one large tablespoonful of cracker crumbs, 1 large
teaspoonful of butter, 2 large tablespoonfuls of freshly grated
horseradish, seasoned with pepper and salt. Also a pinch of salt,
sugar and pepper added to grated horseradish, then thinned with
vinegar, is an excellent accompaniment to cold meat.

MAYONNAISE DRESSING IN WHICH OLIVE OIL IS USED

Before making this dressing for salads, Mary placed a large soup plate
or a shallow bowl in the refrigerator, also a bottle of olive oil and
two egg yolks. All should be quite cold. Put the yolks on the cold
plate, add 1/4 teaspoonful of salt, the same of mustard. Mix well and
then, with a fork, stir or blend the olive oil into it drop by drop.
After about 1/2 cup of oil has been blended in, add lemon juice, a
drop or two at a time. Then more oil, and when it becomes very thick
add more lemon juice. A pint or even more oil may, with care, be
blended into two yolks. Care must be taken not to mix oil in too fast,
or the egg and oil will separate, making a mixture resembling curdled
custard. If this should happen, take another plate, another egg yolk,
and begin over again, blending a drop or two at a time in the curdled
mixture. Then add more oil and lemon juice as before.

MUSTARD DRESSING TO SERVE WITH SLICED TOMATOES

Two tablespoonfuls mustard, 1 tablespoonful of sugar, 1/2 cup cream, 1
tablespoon salt, yolks of two eggs and 1/2 cup of vinegar. Beat all
well together, first mixing the mustard until smooth with a small
quantity of cream, then add the other ingredients. (Mary used only 1
tablespoonful of mustard, and substituted 1 tablespoonful of flour
instead of the second tablespoonful of mustard and thought it improved
the dressing.) This mustard dressing may also be served at table, to
be eaten with lettuce.

CHICKEN SALAD

The meat of one boiled chicken cut in small pieces, three-fourths as
much celery, also cut in small pieces. Three hard boiled eggs cut in
dice. Take 2 teaspoonfuls salt, 2 teaspoonfuls pepper, 4 teaspoonfuls
mustard, 1 cup of sweet cream and 1 raw egg. Use vinegar to thin the
mustard. Beat the raw egg, add to cream, egg and butter (mash yolks of
hard boiled eggs and butter together). Mix all the ingredients
together and cook until it thickens (all except chicken meat, celery
and hard boiled whites of eggs, which should be placed in a large bowl
after cutting in small pieces). The salad dressing shou