ting of
chocolate fudge or fondant. Set the fondant dish in hot water to melt
it for spreading.

Salads

"How in the name of thrift does he rake this together?"--Shakespeare.

SALAD DRESSING.--One cup sugar, one tablespoonful salt, pinch cayenne
pepper, one tablespoonful mustard, stir all together. Add four eggs
beaten, one cup cream, add one cup butter, put on fire in double
boiler. When it boils remove and beat in one half pint vinegar a little
at a time. This will keep till used.--Mrs. C. C. Mackenroth.

SALAD DRESSING.--Yolks of six eggs, two tablespoons butter, three
fourths cup sugar, two thirds cup vinegar, two teaspoons mustard, one
half teaspoon salt. Mix sugar, salt and mustard then add butter. Mix
until smooth. Lastly add beaten yolks and vinegar. Cook until
thick.--Mrs. F. Kleinsorge.

SALAD DRESSING.--Yolks of four eggs, one half cup vinegar, two
tablespoons sugar, butter the size of walnut, salt and pepper to taste.
Beat yolks until light, add sugar and beat again, then add vinegar,
butter, salt and pepper. Cook in double boiler until quite thick
stirring all the while. When cold thin with cream. A very little flour
may be added while cooking. This will keep for several days. Adding
cream only as you use it.--Mrs. McGuiness.

A Group of Salad Dressings

OIL MAYONNAISE.--Mix the yolk of one raw egg, one half teaspoon of
salt, a little mustard and a few grains of cayenne, add one cup of oil
in small portions, and two tablespoons lemon juice. Make as you would
any mayonnaise dressing, and when ready to serve stir in one half cup
of sour cream.--Contributed.

SOUR CREAM SALAD DRESSING.--Stir one tablespoon of sugar, one half
teaspoon of salt, one fourth teaspoon of pepper and one tablespoon of
lemon juice into one cup of sour cream. Serve it on cucumbers, onions,
cabbage or lettuce.--Contributed.

FRENCH DRESSING.--With many people the French dressing is usually hit
or miss. There is, however, a set formula that ensures having the
proportions right every time. Put into a bowl or bottle a half
teaspoonful salt, and a salt spoonful of pepper. Add four
tablespoonfuls olive oil, stir with a fork or shake it in a bottle. Add
one tablespoonful of lemon juice or vinegar, mix thoroughly and pour
over the salad. Tarragon vinegar may be substituted in whole or part of
the cider or white wine vinegar.--Contributed.

ENGLISH SALAD DRESSING.--Mash the yolks of two hard boiled eggs to a
paste. Ad