Two eggs (well beaten), one cup sweet milk, one half cup vinegar (scant) one teaspoon mixed mustard, one tablespoon butter (melted). Pepper and salt to taste, mix thoroughly. Set in kettle of boiling water and stir till it thickens, (about four minutes), when ready to use it add two tablespoons cream.
SALAD SANDWICHES.
MRS. J. LAURIE.
For twenty four slices of bread and butter, take two small tomatoes, one small lettuce, one bunch cress, two tablespoons salad oil, one tablespoon of vinegar, pepper and salt. Shred all the salad finely. Mix well with the dressing and put a little on half the bread and butter. Cover with the other half, press together and trim neatly.
SALAD DRESSING WITHOUT OIL.
MRS. GILMOUR.
The yolks of two egg boiled half an hour, one half egg spoon of mustard, one dessert spoon of sugar, pinch of salt, a little pepper. One cup of sour or sweet cream, one dessert spoon of vinegar.
SALAD DRESSING FOR TOMATOES.
MRS. A. J. ELLIOT.
Half a cup of butter, one cup of sweet milk, one cup of vinegar, one tablespoon of salt, two tablespoons of made mustard, a dash of sugar and cayenne, and four eggs. Slice tomatoes and arrange in layers. Garnish dish with either salad or parsley.