Four tablespoonfuls butter; one tablespoonful sugar; one-half cupful vinegar; one tablespoonful flour; one teaspoonful each, salt and dry mustard; one cupful milk; three eggs; dash cayenne pepper. Let the butter get hot; add flour and stir until smooth, being careful not to brown. Add milk, stir, and let boil up. Place saucepan in another of hot water; beat eggs, salt, mustard, add vinegar and stir into boiling mixture. Continue stirring until it thickens. When cold, bottle.
MRS. LUFF'S MAYONNAISE
Yolks of three eggs; two teaspoonfuls mustard; one teaspoonful salt; one saltspoonful white pepper; two tablespoonfuls salad oil: two tablespoonfuls sugar; one tablespoonful flour, heaping; one-half cup hot vinegar; one cup milk or cream. Beaten whites added last. Put in double boiler and stir until it begins to thicken. Take it off stove and beat until cool.
FRUIT SALAD DRESSING Mrs. A. R. Swickheimar
Butter size of an egg; three eggs; juice of two oranges; juice of one lemon; one-half can pineapple juice; one-half cup sugar; one-third spoonful dry mustard; one teaspoonful flour. Cook in double boiler until thick; set aside to cool; add one cup of cream, whipped.
FRUIT SALAD DRESSING Mrs. Frank Sessions
Yolks of two eggs, well beaten; two tablespoonfuls each of oil, vinegar and sugar; one-half teaspoonful salt and dash of paprika. Put in bowl over the teakettle, beat until cool. Just before serving add the beaten whites and a little cream.
FRUIT DRESSING Mrs. A. E. Kaltenbrun
To the juice of one can of pineapple add: one tablespoonful flour; one-half cup sugar; a pinch of salt; tablespoonful butter. Cook until creamy, let cool and add one bottle of whipped cream, one-half pound of dates and marshmallows. Serve on fruit.
FRUIT SALAD DRESSING Mrs. T. M. Butler