MUSTARD DRESSING TO SERVE WITH SLICED TOMATOES
Two tablespoonfuls mustard, 1 tablespoonful of sugar, ½ cup cream, 1 tablespoon salt, yolks of two eggs and ½ cup of vinegar. Beat all well together, first mixing the mustard until smooth with a small quantity of cream, then add the other ingredients. (Mary used only 1 tablespoonful of mustard, and substituted 1 tablespoonful of flour instead of the second tablespoonful of mustard and thought it improved the dressing.) This mustard dressing may also be served at table, to be eaten with lettuce.
CHICKEN SALAD
The meat of one boiled chicken cut in small pieces, three-fourths as much celery, also cut in small pieces. Three hard boiled eggs cut in dice. Take 2 teaspoonfuls salt, 2 teaspoonfuls pepper, 4 teaspoonfuls mustard, 1 cup of sweet cream and 1 raw egg. Use vinegar to thin the mustard. Beat the raw egg, add to cream, egg and butter (mash yolks of hard boiled eggs and butter together). Mix all the ingredients together and cook until it thickens (all except chicken meat, celery and hard boiled whites of eggs, which should be placed in a large bowl after cutting in small pieces). The salad dressing should he put in another bowl and stood on ice until cold, then mix the salad dressing carefully through the chicken meat, celery, etc., one hour before using. Cover with a plate until ready to serve. Or "Aunt Sarah's Salad Dressing" could be used over the chicken, celery, etc. This is a very old but an excellent recipe used by Aunt Sarah's mother for many years.