| Eggs | 2 | |
| Mustard | 1⁄2 | teaspoonful |
| Salt | 1⁄2 | tablespoonful |
| Sugar | 1⁄2 | tablespoonful |
| Vinegar | 3 | tablespoonfuls |
| Hot water | 1⁄2 | cup |
| Butter | 1 | tablespoonful |
| A few grains of cayenne |
Method.
Mix the dry ingredients and beat with the eggs until light. Add the vinegar and water and cook in a double boiler, stirring constantly until thick and smooth. Remove from the fire, stir in the butter and set away to cool. A little cream added after the dressing cools is a great addition. Sour cream may be used instead of the water, in which case less vinegar and butter should be used.
4. Potato salad.
Ingredients.
| Potatoes, cold-boiled or baked |
| Parsley or onion juice |
| Egg, hard-boiled, olives, pickled beets, etc. |
| French dressing |
Method.
Cut the cold-boiled or baked potatoes into 1⁄2-inch cubes. Marinate (i.e. mix and let stand) with French dressing. Chopped parsley or onion juice may be mixed with potatoes. Arrange in a mound and garnish with slices of hard-boiled egg, olives, pickled beets, etc.
5. Chicken salad.
Ingredients.