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Salad Dressing Without Oil
Put in a double saucepan the yolks of three eggs, one teaspoonful of salt, pepper, cayenne, and one tablespoonful of dry mustard. Mix well and sift in two tablespoonfuls of flour. Add three tablespoonfuls of vinegar and four of water. Stir until quite smooth. Place over the fire, stirring continually one way. As soon as it thickens remove from the fire and beat in three ounces of butter. Use when cool.
VEGETABLES
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Asparagus aux Milanaise
Boil large choice asparagus until tender. Put a layer of stalks upon the dish on which they are to be served. Sprinkle with salt, pepper, cayenne, and a little grated Parmesan cheese. Make three layers of this and pour over all a little melted butter. Break on top a fresh egg for each person, and put in the oven until set. Serve very hot. To be served individually, six stalks may be placed on each dish, covered with cheese, and an egg broken over them. Serve after placing in the oven a few moments.
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Corn au Gratin
Score down twelve ears of boiled corn, and with the back of a knife press out the kernels. Put them into a baking dish with a large piece of butter, salt, pepper, a finely chopped green pepper and a tablespoonful of grated Parmesan or Gruyere cheese. Place in a hot oven until just browned and serve immediately.