As many people do not care for the flavor of oil, a nice easy dressing is made by taking two tablespoonfuls butter, rubbed to a cream, to which is added one teaspoonful salt, one-half teaspoonful mustard, a dash of red pepper, and one cupful hot milk. Stirring well, this should immediately be poured on the beaten yolks of three eggs, and then cooked in a double boiler until thick. Remove from the fire, add one-quarter of a cup of vinegar, and stir until cool. When to be used in fruit salads, add half a cup of thick cream just before serving. But eggs and milk curdle if boiled.
FRENCH DRESSING
Easily made is the French dressing, and often prepared at the table. To one-quarter teaspoonful of finely minced onion, add one-half teaspoonful salt, a little black pepper, a few grains of Cayenne and six teaspoonfuls olive oil. Stir well, add two teaspoonfuls vinegar, and mix thoroughly.
FRESH VEGETABLE SALAD
To make the best of the few vegetables we have found on hand, wash the lettuce carefully (looking out for the tiny green bugs found on some kinds,) and arrange on a plate. Peel and slice the two tomatoes, and lay lightly on the lettuce, with a few bits of celery, several radishes or some thin slices of cucumber if available, and cover with salad dressing.
For the heart salad illustrated, cut cold boiled beets into heart-shaped sections, and serve on lettuce hearts, with French dressing.
COOKED VEGETABLE SALAD
Small quantities of cooked vegetables, such as beets, string beans, asparagus, peas and boiled potatoes, make a nice salad cut into small pieces, laid on lettuce leaves and covered with French dressing. But they must be thoroughly chilled.
CABBAGE SALAD