Mrs. E. Hilliard

Three yolks of eggs, one tablespoonful sugar, one-quarter teaspoonful
mustard; one-tenth teaspoonful cayenne pepper, one tablespoonful salt,
one pint sweet oil, few drops at a time, one-quarter cup vinegar,
one-quarter cup lemon juice. Add sweet cream before using.

EXCELLENT SALAD DRESSING

Mrs. Frederick Dunn

Two tablespoonfuls granulated sugar; two teaspoonfuls dry mustard;
little red pepper; eight yolks eggs; eight tablespoonfuls vinegar; two
teaspoonfuls salt; two teaspoonfuls butter. Cook in double boiler five
minutes; when cold add one cup chopped pecan nuts or blanched almonds,
twenty-four chopped marshmallows, two cups whipped cream. Pour over
apricots or fruit salad. Garnish with maraschino cherries. This serves
sixteen persons.

CREAM SALAD DRESSING

Mrs. N. A. Flanders

Two tablespoonfuls butter; two tablespoonfuls sugar; two eggs; one-half
cup whipped cream; one-half teaspoonful salt; one-half teaspoonful
mustard (together); one-eighth cayenne pepper; one-fourth cup vinegar.
Mix sugar, salt and mustard together in small pot, add vinegar and put
on fire to heat. Beat eggs very light in a round bottomed bowl. Add the
vinegar and other ingredients. Stand bowl in a pan of hot water over
fire, and beat with a dover beater until it thickens. Take the bowl out
at once and beat in the butter. Set aside to cool. Add whipped cream
before serving. (Last item not necessary.)

CREAM SALAD DRESSING

Mrs. J. H. Shanley

Four tablespoonfuls butter; one tablespoonful sugar; one-half cupful
vinegar; one tablespoonful flour; one teaspoonful each, salt and dry
mustard; one cupful milk; three eggs; dash cayenne pepper. Let the
butter get hot; add flour and stir until smooth, being careful not to
brown. Add milk, stir, and let boil up. Place saucepan in another of hot
water; beat eggs, salt, mustard, add vinegar and stir into boiling
mixture. Continue stirring until it thickens. When cold, bottle.

MRS. LUFF'S MAYONNAISE

Yolks of three eggs; two teaspoonfuls mustard; one teaspoonful salt; one
saltspoonful white pepper; two tablespoonfuls salad oil: two
tablespoonfuls sugar; one tablespoonful flour, heaping; one-half cup hot
vinegar; one cup milk or cream. Beaten whites added last. Put in double
boiler and stir until it begins to thicken. Take it off stove and beat
until cool.

FRUIT SALAD DRESSING

Mrs. A. R. Swickheimar

Butter size of an egg; three eggs; juice of two oranges;