CREAM SALAD DRESSING
1½ teaspoon salt.
½ tablespoon mustard.
1 tablespoon sugar.
1 egg slightly beaten.
2½ tablespoons melted butter.
¾ cup cream.
4 tablespoons vinegar.
Process: Mix ingredients in the order given, adding vinegar very slowly, beating constantly. Cook in double boiler until mixture thickens; continue beating, strain at once and chill.
LATTICE POTATOES
Wash and pare potatoes of a uniform size. Slice on a corrugated vegetable slicer, which is made for this purpose. Wash slices in cold water, changing the water several times; then let stand several hours in cold water. Drain and dry with crash towels. Fry a few at a time in deep hot Cottolene, drain on brown paper, sprinkle with salt. Pile on a lace paper doily in a fancy basket.
GREEN CORN PUDDING
To two cups of cooked green corn, cut from the cob (or one can of corn) chopped fine, add two eggs slightly beaten, one teaspoon salt, one-eighth teaspoon pepper, one teaspoon sugar, two tablespoons melted butter, and two cups scalded milk. Mix well and turn into a buttered pudding dish; bake until firm in moderate oven.
PEACH ICE CREAM NO. 1
1½ cups peach pulp.
1½ cups granulated sugar.
Juice one lemon.
1 quart thin cream.
Process: Pare and stone choice, ripe peaches and rub the pulp through a purée strainer; add sugar and lemon juice, turn into the can of freezer packed in ice and salt (using three measures of crushed ice to one of rock salt); add cream and freeze in the usual way.