Yolks of eight eggs, two tablespoonfuls butter, one cup sugar, one tablespoonful flour, one teaspoonful salt, one teaspoonful mustard, one and one-half cup strong vinegar, two-thirds cup water. Mix flour, mustard and sugar together; add to it the beaten eggs, sugar and butter; then add vinegar and water, and cook over slow fire, stirring all the time. Thin with cream when ready to use, and add celery seed if desired. One-half of this can be made at one time.
NEW ENGLAND POTATO SALAD.
One pint of cream, yolks of two eggs, one-half teaspoonful dry mustard, one-half teaspoonful salt, one-half teaspoonful pepper. Beat yolks for a few minutes, add mustard, salt and pepper, then mix with the cream and put in double boiler; let come to a boil. Put pepper and salt (more, if deemed necessary) and vinegar over potatoes or cabbage about ten minutes before putting in the dressing.
POTATO SALAD.
Boil six good-sized potatoes in their jackets. When cold, peel and put in chopping bowl; add two medium-sized onions, two hard-boiled eggs and chop fine. Add dressing.
Dressing.
Two eggs well beaten, one cup sweet milk. Boil milk and eggs until it thickens, then add one tablespoonful sugar and butter size of walnut. One-half cup vinegar; salt and pepper to taste.
SALAD No. 1.
Put alternate slices of tomatoes and pineapple on lettuce leaves and put a large spoonful mayonnaise over each.