Breakfast, Luncheon and Tea

by Marion Harland

2 table-spoonfuls best salad-oil.

2 tea-spoonfuls powdered sugar.

1 teaspoonful (scant) of salt.

½ teaspoonful pepper.

1 teaspoonful made mustard.

Heat the cream in a farina-kettle almost to boiling; then stir in the flour, previously wet with cold milk. Boil for two minutes, stirring all the time; add the sugar, and take from the fire. When half cold beat in the whipped whites of egg with swift strokes, but not many. Set aside to cool. When quite cold, whip in the oil, pepper, mustard and salt, and if your salad is ready, add the vinegar, and pour at once over it.

This dressing is especially nice for lettuce salad. If made for chickens, only the white meat should be used.

Golden Salad-dressing.

4 hard-boiled eggs.