Salad Dressing Boiled

One pint of vinegar, two tea spoonfuls of salt put on together and boil up. Weaken vinegar with water if too strong. Take one tablespoonful butter, scant, two tablespoon-fuls white sugar, two tablespoonfuls dry mustard, one-half cupful rich sour cream and mix all together to form a cream. Add six beaten eggs, into this gradually pour the boiling vinegar; return to fire, cook until the consistency of boiled custard; strain, and add one-half cupful thick sour cream that has been whipped. Put away in in jar with glass cover.

Mrs. J. B. Bennett.

Cream Salad Dressing

1 cupful of thick cream whipped until quite thick,

1 teaspoonful of mustard.

1 teaspoonful of salt,

1/2 teacupful of sugar.

1/4 teacupful of vinegar.

Dash of cavenne. Mix vinegar, sugar, salt, pepper and mustard together and stir into the cream. Lemon juice can be used instead of vinegar.

Miss May L. D. Baldwin. Santa Cruz.

Mayonnaise Dressing

Put into a bowl a little salt, pepper, and a teaspoonful of dry mustard then add a little oil and beat well for a few minutes. Break two eggs and beat; keep adding oil until the right thickness, then vinegar drop by drop to taste. The stirring should be continuous, and when properly made the mayonnaise will have smoothness and consistency of richest cream.

Mrs. Harvey Abbott.

Sour Cream Salad Dressing

(For Lettuce).

One cupful of sour cream beaten up with a whisk. Sprinkle in about a tablespoonful of sugar, and towards the end of the beating add a very little lemon juice, not more than a tea-spoonful.

Mrs. M. E. Lawrey, Pacific Grove.

Salad Dressing

1 teaspoonful of mustard, 1/2 teaspoonful of salt, 1 teaspoonful of sugar, Yolks of two eggs. Stir all together smoothly, then add 5 tablespoonfuls of milk, 5 tablespoonfuls of vinegar. Butter size of an egg. Heat in double boiler until like cream but do not let it remain until it curdles; add whites of the two eggs beaten to a stiff froth and beat in while hot.

Mrs. 0. S. Trimmer, Pacific Grove.

Salad Dressing

1 tablespoonful of mustard,

1 tablespoonful of flour,

1 egg well beaten,

1/2 cupful of sweet milk,

A pinch of salt.

Mix together and cook until thick in a double boiler. While hot add one teaspoonful of butter and oil to taste. Thin with vinegar and strain, add a little cayenne, and just before mixing the salad add one-half cupful of sweet cream beaten stiff. To one can of salmon add same bulk of celery or lettuce; to one pt. of chicken add one qt. of celery or lettuce cut. not chopped.

(The late)

Mrs. L. K. Baldwin,

Santa Cruz.

Cooked Dressing

1 teaspoonful sugar,

1/4 teaspoonful mustard,

1/2 teaspoonful salt,

Yolks of two eggs,

Butter size of walnut,

6 tablespoonfuls milk. Mix sugar, mustard, salt, add butter and milk and put in double boiler to heat. When hot, pour on to the beaten yolks, stirring all the time; return to stove and cook until like thick cream, stirring to prevent curdling. Just before using add lemon juice to taste.

Nellie M. Ball, San Jose,

French Dressing

4 tablespoonfuls of oil, 1 tablespoonful of vinegar, 1/2 teaspoonful of salt, 1/4 teaspoonful of pepper.

Mrs. J. B. Bennett

Marinating

For fish salads put two tablespoonfuls of vinegar and one of oil over the fish three hours before using. Drain off carefully before preparing salad. For vegetable salads use two tablespoonfuls vinegar and one tea-spoonful of oil and drain carefully.

Mrs. J. B. Bennett.