=Boiled Dressing for Chicken Salad.=

INGREDIENTS.

1/2 a cup of chicken stock, well reduced.
1/2 a cup of vinegar.
1/4 a cup of mixed mustard.
1 teaspoonful of salt.
1/2 a teaspoonful of paprica.
Yolks of 5 eggs.
1/2 a cup of oil.
1/2 a cup of thick, sweet cream.

_Method._--Simmer the liquor in which a fowl has been cooked, until it
is well reduced. Put the stock, vinegar and mustard into a double
boiler, and add the salt and pepper. Beat the yolks of the eggs and add
carefully to the hot mixture, cooking in the same manner as a boiled
custard. When cold and ready to serve, beat in with a whisk the oil, and
then fold in the cream, beaten stiff with a Dover egg-beater. Melted
butter, added before the dressing is cold, may be substituted for the
oil.

=Boiled Salad Dressing.=

INGREDIENTS.

1 teaspoonful of mustard.
1/2 a teaspoonful of salt.
1/4 a teaspoonful of paprica.
Yolks of 3 eggs.
4 tablespoonfuls of melted butter.
2 tablespoonfuls of vinegar.
1/2 a cup of thick cream.
2 tablespoonfuls of lemon juice.

_Method._--Mix together the mustard, salt and paprica, and add the yolks
of eggs; stir well and add slowly the butter, vinegar and lemon juice,
and cook in the double boiler until thick as soft custard. When cool and
ready to serve, add the cream, beaten stiff with the Dover egg-beater.

=Cream Salad Dressing.=

INGREDIENTS.

3/4 a cup of thick cream.
2 tablespoonfuls of vinegar or lemon juice.
1/4 a teaspoonful of salt.
A dash of white pepper and paprica.

_Method._--Add the seasonings to the cream and beat with a Dover
egg-beater until smooth and light. Add a scant fourth a cup of grated
horseradish, for a change. The radish should be freshly grated, and
added to the cream after it is beaten.

=Dressing for Cole-Slaw.=

Beat the yolks of three eggs with half a teaspoonful of made mustard, a
dash of pepper and one-fourth a teaspoonful of salt; add one-third a cup
of vinegar and two tablespoonfuls of butter, and cook over hot water
until slightly thickened. Set aside to become cold before using.

=Bacon Sauce.=

Heat five tablespoonfuls of bacon fat; cook in it two tablespoonfuls of
flour and a dash of paprica; add five tablespoonfuls of vinegar and half
a cup of water; stir unti