Three tablespoonfuls mayonnaise dressing; one tablespoonful Tarragon vinegar; two tablespoonfuls chili sauce; one tablespoonful cream; a little dash salt, pepper and paprika; dash English mustard; and some chopped chives or onions.
MRS. PHELPS' THOUSAND ISLAND SALAD DRESSING Mrs. E. Lewis Phelps
Rub the bowl with garlic; two tablespoonfuls cooked salad dressing, cream this with one tablespoonful chives, cut fine; one tablespoonful green pepper and one of red peppers, both cut fine; one tablespoonful roquefort cheese; four tablespoonfuls home made chili sauce.
COOKED SALAD DRESSING Mrs. H. D. Sheldon
One-half tablespoonful salt; one-half tablespoonful flour; two tablespoonfuls sugar; one teaspoonful dry mustard, little cayenne pepper; yolks of two eggs; three-fourths cup milk; one-fourth cup vinegar; butter size of egg. Mix all dry materials, then add eggs well beaten; butter, milk and vinegar. Cook until thick, stirring constantly. Thin with cream.
BOILED DRESSING Mrs. Arthur Hammer
One teaspoonful each of mustard and sugar; two teaspoonfuls flour; one-half teaspoonful salt; one-eighth teaspoonful paprika; one egg and one cup of milk. Have butter the size of an egg hot in a spider; have the above ingredients thoroughly mixed and put in the hot butter, stirring constantly until thick. Add vinegar and lemon to taste and beat until smooth.
WALTHAM SALAD DRESSING B. C. Hansen
One cup of sour cream; two egg yolks; one-fourth cup vinegar; two teaspoonfuls salt; two teaspoonfuls sugar; one teaspoonful mustard; one-eighth teaspoonful pepper. To cream, add egg yolks, slightly beaten, vinegar and remaining ingredients, thoroughly mixed. Cook in double boiler, stirring constantly, until mixture thickens.
ROQUEFORT CHEESE DRESSING Mrs. A. E. Kaltenbrun