Cook, for twenty minutes, two cups of tomatoes, with slice of onion; one teaspoonful salt; dash of pepper; strain and add one tablespoonful Knox gelatine, which has already been soaked in cold water. Stir all until gelatine is entirely dissolved; then pour in a ring mold that has been dipped in cold water. When ready to serve turn out on a bed of lettuce leaves and fill center with chopped celery well mixed with mayonnaise.
SALAD DRESSING Mrs. H. P. Sieh
One-half cup olive oil; one teaspoonful paprika; one teaspoonful Worcestershire sauce; a pinch mustard; one-half cup sugar; one-third teaspoonful salt. Mix all together well and add vinegar until the right consistency.
SALAD DRESSING Mrs. E. Hilliard
Three yolks of eggs, one tablespoonful sugar, one-quarter teaspoonful mustard; one-tenth teaspoonful cayenne pepper, one tablespoonful salt, one pint sweet oil, few drops at a time, one-quarter cup vinegar, one-quarter cup lemon juice. Add sweet cream before using.
EXCELLENT SALAD DRESSING Mrs. Frederick Dunn
Two tablespoonfuls granulated sugar; two teaspoonfuls dry mustard; little red pepper; eight yolks eggs; eight tablespoonfuls vinegar; two teaspoonfuls salt; two teaspoonfuls butter. Cook in double boiler five minutes; when cold add one cup chopped pecan nuts or blanched almonds, twenty-four chopped marshmallows, two cups whipped cream. Pour over apricots or fruit salad. Garnish with maraschino cherries. This serves sixteen persons.
CREAM SALAD DRESSING Mrs. N. A. Flanders
Two tablespoonfuls butter; two tablespoonfuls sugar; two eggs; one-half cup whipped cream; one-half teaspoonful salt; one-half teaspoonful mustard (together); one-eighth cayenne pepper; one-fourth cup vinegar. Mix sugar, salt and mustard together in small pot, add vinegar and put on fire to heat. Beat eggs very light in a round bottomed bowl. Add the vinegar and other ingredients. Stand bowl in a pan of hot water over fire, and beat with a dover beater until it thickens. Take the bowl out at once and beat in the butter. Set aside to cool. Add whipped cream before serving. (Last item not necessary.)
CREAM SALAD DRESSING Mrs. J. H. Shanley