Boiled Dressing.—3 beaten eggs, 1 cup rich milk, ⅔ teaspoon dry mustard, 2 teaspoons salt, 2 dashes cayenne, 2 tablespoons olive oil or melted butter, ½ cup vinegar. Cook in double boiler till thick as custard. Strain and keep in cold place.
Cream Dressing.—1 cup cream, 1 tablespoon flour, 3 tablespoons vinegar, 2 tablespoons butter, ½ teaspoon powdered sugar, 1 teaspoon salt, ¼ teaspoon pepper, ½ teaspoon dry mustard, whites 2 eggs. Cook in double boiler, stirring constantly, and adding whipped whites just before taking from fire.
Celery Salad.—2 bunches celery, 1 tablespoon salad oil, 4 tablespoons vinegar, 1 small teaspoon fine sugar, pepper and salt to taste. Wash and scrape celery; lay in ice-cold water until dinner-time. Then cut into inch lengths, add above seasoning. Stir well together with fork and serve in salad-bowl.
Chicken Salad.—Cut cold roast or boiled chicken in small dice, add ½ as much blanched celery cut fine, season with salt and pepper. Mix with French dressing and set away for an hour or more. Just before serving stir in some mayonnaise slightly thinned with lemon juice or French dressing, arrange on lettuce leaves and cover with thick mayonnaise.
Lobster Salad.—Tear the meat of lobster into shreds with two forks, and let it get cold. Mix with blanched celery cut in small pieces-¼ celery, ¾ lobster. Mix with mayonnaise. Make cups of small blanched leaves of lettuce, fill with salad, garnish with mayonnaise, capers, and lobster coral. Keep on ice until served.
Salmon Salad.—Remove bones and skin from can salmon. Drain off liquid. Mix with French dressing or thin mayonnaise; set aside for a while. Finish same as lobster salad. Other fish salads may be prepared in same manner.
Tomato Salad.—Pare with sharp knife. Slice and lay in salad-bowl. Make dressing as follows: Work up saltspoon each of salt, pepper, and fresh made mustard with 2 tablespoons of salad oil, adding only a few drops at a time, and, when thoroughly mixed, whip in with an egg, beaten, 4 tablespoons vinegar; toss up with fork.
Cucumber and Onion Salad.—Pare cucumbers and lay in ice-water 1 hour; do same with onions in another bowl. Then slice them in proportion of 1 onion to 3 large cucumbers; arrange in salad-bowl, and season with vinegar, pepper, and salt.
Potato Salad.—Make ½ amount of boiled dressing given; when cold, thin with vinegar or lemon juice, and add 2 tablespoons onion juice. Pour over diced boiled potatoes while hot. When cold serve with watercress or field salad, garnishing with diced pickled beets and sliced hard-boiled egg.
Potato and Egg Salad.—Hard boil 3 eggs 30 minutes; shell and cut fine with silver knife. Boil 3 or 4 potatoes. Dice while hot, mix with cut eggs and add French dressing. Let stand till cold. Serve on bed of watercress with more French dressing or boiled dressing thinned with vinegar.