One small head of cabbage (cut fine), one pint of good vinegar, butter the size of an egg, three eggs, well beaten with one tablespoon of flour; salt and pepper to taste. Let dressing come to a boil, and pour over cabbage while hot.
POTATO SALAD DRESSING. MRS. E. A. SEFFNER.
Add the well beaten yolks of five eggs to five tablespoonfuls of boiling vinegar; cook until it thickens, stirring constantly. Remove from the fire. Add two tablespoonfuls butter, and stir until cool. Season with one teaspoon mustard, one of salt, one tablespoon of sugar, pinch of cayenne pepper, one cup of cream. Use oil in place of butter, if preferred.
SALAD DRESSING. MRS. CHAS. MOORE.
Beat three eggs, and add a teaspoon each of salt, pepper, and mustard; six tablespoons of cream or milk, small half teacup of vinegar, and one-half cup sugar; mix thoroughly and set in top of teakettle, stirring constantly till it thickens.
WEYMOUTH SALAD DRESSING. MRS. VOSE.
Yolk of one egg, one tablespoon sugar, one saltspoon salt, one teaspoon mustard, butter size of small egg, one-half cup of vinegar; cook till thick as cream. Add one-half cup of thick cream before using.
MAYONNAISE DRESSING. MRS. T. H. LINSLEY.
Take the yolks of six eggs, one teacup best cider vinegar, one teacup white sugar, one tablespoon pure mustard, one-fourth pound of butter, one teaspoon salt, one pint water, two tablespoons corn starch. Put the water and vinegar in granite iron vessel, and let come to a boil. Beat the rest of the ingredients to a cream; stir this into the vinegar rapidly to prevent burning. Put in self-sealing can, and keep in a cool place.