Cucumber Mayonnaise

From Mrs. C. F. Aked

Put the beaten yolk of an egg in a bowl with a very little salt, pepper and cayenne, and a teaspoonful of lemon juice; mix these to a cream and then add salad oil, a few drops at a time and well stir till thick. Grate a freshly peeled cucumber until there is about 3 tablespoonfuls of it, and beat this into the mayonnaise. Serve with any fried or broiled fish. Do not add the cucumber too long before serving .

Salad Dressing For Cold Asparagus

From Mrs. C. F. Aked

Put 1 ounce of butter into a saucer and let it stand in a warm place until it has melted. Then add 1 tea-spoonful of made mustard and 2 teaspoonfuls of vinegar, and a pinch of white pepper. Mix it all well together and pour it at once over the asparagus tips. As the sauce gets cold the butter hardens and it becomes very thick.

Boiled Salad Dressing

From Mrs. Eugene Creller

One egg, 3 rounding teaspoonfuls of sugar, 1 even saltspoonful of salt, 1 teaspoonful of mustard, 1/2 tea-spoonful of flour moistened with water, 1/2 cupful of vinegar, 1/3 cupful of sweet milk, 1 heaping tea-spoonful of butter. Break the egg into bowl, beat well, add sugar, salt, mustard, and the moistened flour; beat all well, then drop the vinegar in drop by drop, beating all the time. Add the milk and set on the fire, stirring until it begins to thicken; then add butter and strain.

N. B. - The dressing may be kept for some time.

Salad Dressing

From Mrs. W. W. Kerr

One tablespoonful salt, pinch of black pepper, 10 drops of Worcestershire sauce, 1 tablespoonful vinegar, 1 tablespoonful lime juice, pinch of paprika, 2 pimentos (chopped fine), a little chopped chives, chervils and shallots, 1 teaspoonful granulated sugar. Pour slowly while stirring 1 pint olive oil, 1/2 pint tomato catsup. Place on ice, and shake well before serving.

Salad Dressing - Cooked

From Mrs. F. P. Burgess

Three tablespoonfuls of sugar, 1 teaspoonful of salt, 1 dessertspoonful of mustard (mix all together thoroughly), 3 eggs, 1/2 cupful of vinegar, butter size of small egg, 1/2 pint of cream, either canned or fresh. Beat the eggs steadily for 10 minutes, then stir into them, a little at a time, the previously mixed sugar, salt and mustard; then stir in the vinegar in the same way; add butter, and set at once on the stove, stirring all the time. Cook until it thickens, but do not let it boil (as soon as it bubbles lift it from the stove); when thick remove from fire and beat in the cream.

N. B. - This will keep for a long time in a cool place.

Salad Dressing - English

From Mrs. C. F. Aked

Mash a cold potato and rub it through a sieve, add the raw yolk of an egg, a saltspoonful of salt, the same quantity of made mustard, and blend all well together. Then add gradually 2 tablespoonfuls of salad oil, a little tarragon vinegar, and half a teaspoonful of anchovy sauce. Stir well. It ought to be of the consistency of thick cream.

French Dressing With Roquefort Cheese

From Mrs. A. R. Mcmichael, Of New York

Rub the inside of a bowl with a clove of garlic. Put into the bowl 2 saltspoonfuls of salt, 1/4 teaspoonful of white pepper, and 2 tablespoonfuls of vinegar. Stir well; then add 6 tablespoonfuls of salad oil. Mix thoroughly. Crumble into bits enough Roquefort cheese to make a generous tablespoonful, beat it into the French dressing, and pour over crisp lettuce. Serve very cold.

The Christmas pudding.

"A feast of raisins and a flow of sauce."