Two eggs, well beaten, add one cup of sugar; one-half cup of pineapple juice, one-fourth cup of lemon juice or juice of one lemon. Place in double boiler and cook until creamy and thick. Let it cool and just before serving whip one-half pint of cream and stir in the sauce.
SALAD DRESSING Mrs. W. H. Muschlet
One heaping teaspoonful flour; one heaping teaspoonful Colemans mustard; one-half cup granulated sugar; one teaspoonful salt; mix all together. Yolks of three eggs; one-half cup vinegar; one cup cream or cream and milk; large lump butter; little paprika. Cook in double boiler until thickened. Before getting cold stir in the beaten whites.
ITALIAN SALAD DRESSING Mrs. Theresa B. Orr
Yolks of three eggs boiled hard and mashed fine. One small spoonful salt; one small spoonful mustard; a little cayenne pepper; one saltspoonful of powdered sugar; four tablespoonfuls olive oil; one tablespoonful lemon juice; one tablespoonful vinegar. Do not let come to boil but stir constantly.
SOUR CREAM SALAD DRESSING Mrs. A. R. Swickheimar
Three eggs beaten with one cup sour cream; two tablespoonfuls sugar; one-half teaspoonful mustard; one-half cup vinegar; one tablespoonful flour. Cook in double boiler; when cold, add one-third cup olive oil.
THOUSAND ISLAND DRESSING Mrs. Carolyn Chandler
To a foundation of either boiled dressing or mayonnaise, add: Chili sauce, catsup, hard boiled egg and green olives. Serve on either lettuce hearts or French endive.
THOUSAND ISLAND DRESSING Mrs. F. B. Woodland