Beat egg, add ham, vinegar, and water; mix salt, pepper, mustard, and cornstarch; add to ham mixture; and cook over hot water ten minutes.
338.—FRENCH DRESSING
| 2/3 cup oil | ½ teaspoon pepper |
| 1/3 cup vinegar | ¼ teaspoon mustard |
| 1¼ teaspoons salt | 1 teaspoon powdered sugar |
Put the ingredients in a pint preserve jar; fasten the cover, chill, and shake well before using. Keep in the ice-box and use as needed. For use with fruit salad, omit mustard. Curry, Brand's A 1 sauce, Worcestershire sauce, tomato ketchup, or similar condiments may be added in small amounts to vary the flavor.
339.—MAYONNAISE DRESSING
| Yolk of 1 egg | ½ teaspoon paprika |
| 1 teaspoon salt | 1 cup salad oil |
| ½ teaspoon powdered sugar | 2 tablespoons vinegar |
| 1 teaspoon mustard | 1 tablespoon lemon juice |
Beat the egg yolk; add the seasonings; add oil, a few drops at a time, until mixture thickens; mix vinegar and lemon juice, and add in small quantities, alternating with the oil; as the oil thickens the dressing, dilute with the acid, leaving the finished dressing thick. It is important to have ingredients and utensils cold.
340.—POTATO MAYONNAISE
| ½ cup mashed potatoes | ½ teaspoon Worcestershire sauce |
| 2 tablespoons oil | ¼ teaspoon salt |
| 3 tablespoons vinegar | ¼ teaspoon mustard |
| 1 teaspoon horseradish | ¼ teaspoon sugar |
Mix in order given and serve with vegetable salad or cold meat.