o small moulds and turned out on
lettuce leaves, or used in a border-mould for garnishing a fish or
tomato salad, or set to form in a salad bowl and taken out by the
spoonful and served on lettuce leaves. French dressing is better with it
than mayonnaise.

Boiled Mayonnaise Dressing

1 egg
1 piece of butter size of walnut
1 tablespoon of sugar
1/2 teaspoon of mustard
1/2 teaspoon of salt
1/2 teaspoon white pepper
1 tablespoon cider vinegar
1 tablespoon boiling water just before putting in double boiler.

Mix dry ingredients and beaten egg. Add melted butter and vinegar. Beat
well until thoroughly mixed. Add boiling water; cook until thick. Use
level measures. If too thick use plain cream to thin.

Mayonnaise Dressing Without Oil

2 Tablespoons Dry Mustard
2 " " Salt
2 " " Flour
2 " " Sugar

Sift together through fine strainer three times. Put into a double
cooker two cups of milk. Beat four eggs thoroughly. Add to the milk.
Melt two tablespoons of butter and add to the milk and eggs. Then add
all the above dry sifted ingredients.

Put on fire, stirring constantly. When it begins to thicken add drop by
drop one-half teacup vinegar.

Cook until thick, which will be about twenty minutes.

Remove from fire and put in cool place.

MRS. OLIVER H. P. BELMONT,
President Political Equality Ass'n.
New York.

[Illustration]

French Dressing

1/2 teaspoon salt
2 tablespoons lemon juice
1/2 teaspoon pepper
4 tablespoons olive oil

Alabama Dressing

2 cups of oil
yolks of 3 eggs
1/2 cup of vinegar

Make this carefully into a smooth and well blended mayonnaise. It will
take fully 1/2 hour, but the success of the dressing depends upon the
mayonnaise. Now stir in slowly 1/2 bottle chili sauce until well mixed
with the mayonnaise. Then chop together very fine 1 bunch of chives, 3
hard boiled eggs, 2 pimentos, 1/2 green pepper; add paprika and salt to
taste and mix well with the mayonnaise.

This will make about 1 quart of dressing. It should be kept in a cool
place and covered when not in use. It will keep a long time.

Cooked Salad Dressing

Yolks 2 eggs
1/2 t