THE REAL HOME-REEPER

Cream Mustard Dressing

One egg beaten thoroughly, one heaping teaspoon mustard, one teaspoon salt,
four teaspoons sugar, one teaspoon flour, one-half cup vinegar, one-half cup water,
butter size of walnut. Cook in double boiler, stirring constantly. When cold,
add a little whipped cream.

Boiled Mayonnaise

One cup of cream, two tablespoons of salad oil, two eggs, one-half cup vinegar,
one teaspoon mustard, one teaspoon salt, one tablespoon sugar, one saltspoon
pepper. Scald vinegar and cream separately. Stir beaten yolk into cream,
then sugar, mustard, salt, pepper, oil and lastly white of egg whipped stiff. Add
boiling vinegar, return to fire, and stir to consistency of custard.

Salad Dressing

Yolks of three eggs beaten to a froth; add one teaspoon brown sugar, pinch salt,
teaspoon mustard, dash of red pepper. To this add’one-half cup vinegar, place
in double boiler, stirring constantly until it thickens. When perfectly cold, add
one-half cup sweet or sour whipped cream.

Salad Dressing for Fruit

One-half cup any kind of fruit juice, juice of large lemon, one-third cup sugar
(scant), whites two eggs, one level tablespoon corn starch. Stir all together, and
heat gradually until it thickens. Best with salads made with fruits and nuts.

VEGETABLES

All green vegetables should be washed in cold water and cooked in boiling
water. Salt may be added first or last, according to preference. Allow one
tablespoon salt to each quart water. The time required for cooking depends
upon the age and freshness of the vegetables.

Asparagus

Wash stalks, snap off all white tough parts. Tie in bunch. Cook in deep
kettle of boiling salt water. Stand bunch upright for the first ten minutes. Cook
twenty to thirty minutes; drain. Serve on buttered toast, spread with butter,
and sprinkle with salt and pepper. White sauce or Hollandaise may be served.
The asparagus may be broken in inch pieces, cooked until tender, mixed with
_white sauce, and served on toast.

String Beans

Remove all strings. Cut in inch pieces. Wash, cook in boiling water fifteen
minutes. Add salt and cook until tender; drain, add butter, salt and pepper.
A piece of salt pork cooked with beans is considered by many as an improvement.

Hoosier Cabinets Save Nerves—See page 91
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