SALAD DRESSING.—Yolks of six eggs, two tablespoons butter, three fourths cup sugar, two thirds cup vinegar, two teaspoons mustard, one half teaspoon salt. Mix sugar, salt and mustard then add butter. Mix until smooth. Lastly add beaten yolks and vinegar. Cook until thick.—Mrs. F. Kleinsorge.
SALAD DRESSING.—Yolks of four eggs, one half cup vinegar, two tablespoons sugar, butter the size of walnut, salt and pepper to taste. Beat yolks until light, add sugar and beat again, then add vinegar, butter, salt and pepper. Cook in double boiler until quite thick stirring all the while. When cold thin with cream. A very little flour may be added while cooking. This will keep for several days. Adding cream only as you use it.—Mrs. McGuiness.
A Group of Salad Dressings
OIL MAYONNAISE.—Mix the yolk of one raw egg, one half teaspoon of salt, a little mustard and a few grains of cayenne, add one cup of oil in small portions, and two tablespoons lemon juice. Make as you would any mayonnaise dressing, and when ready to serve stir in one half cup of sour cream.—Contributed.
SOUR CREAM SALAD DRESSING.—Stir one tablespoon of sugar, one half teaspoon of salt, one fourth teaspoon of pepper and one tablespoon of lemon juice into one cup of sour cream. Serve it on cucumbers, onions, cabbage or lettuce.—Contributed.
FRENCH DRESSING.—With many people the French dressing is usually hit or miss. There is, however, a set formula that ensures having the proportions right every time. Put into a bowl or bottle a half teaspoonful salt, and a salt spoonful of pepper. Add four tablespoonfuls olive oil, stir with a fork or shake it in a bottle. Add one tablespoonful of lemon juice or vinegar, mix thoroughly and pour over the salad. Tarragon vinegar may be substituted in whole or part of the cider or white wine vinegar.—Contributed.
ENGLISH SALAD DRESSING.—Mash the yolks of two hard boiled eggs to a paste. Add a saltspoonful of salt, a scant teaspoonful of powdered sugar, a few grains cayenne; a teaspoonful of cold water and mix it well. Stir in by degrees a half cupful of cream, then stirring very rapidly, add a tablespoonful of strong Chili vinegar and one of cider vinegar. Six tablespoonfuls of olive oil may be used instead of cream, adding gradually.—Contributed.
CHICKEN SALAD.—Boil a chicken tender in salted water, cut the meat into small pieces; add half as much diced celery or chopped cabbage. Mix with salad dressing. Add one cupful of broken English walnuts just before serving.