SALAD DRESSING

l egg
1 teaspoon mustard
l teaspoon salt
l tablespoon flour
1/2 cup sugar
butter (size of egg)
1/2 cup of water
1/2 cup of vinegar

Combine and boil until thick.

© Margot Harris.

SALAD DRESSING

tablespoons white vinegar
teaspoons white sugar
teaspoon made mustard
teaspoon butter

eggs, beaten

Oe F OOF

Put all ingredients in jar, place
in a pan of boiling water and stir
until thick, but do not allow mix
ture to boil.

- E. Wiseman.

SEA COOL SALAD

lime jello

tablespoons vinegar

stalks celery, chopped fine
spring onions, finely choppe
cups hot water
can tuna fish, flaked

cup finely chopped cucumber
cup mayonnaise

HREM DHY
Pee

Dissolve iéllo in hot water and stir
in vinegar. Allow to jell slightly.
Stir in contents of the can of tuna
fish (which has been divided into
pieces), celery, cucumber, onions

100

SALADS & DRESSINGS

and mayonnaise. Pour into a single
fish mold or individual molds and
allow to set firmly. Unmold and
garnish with radish roses and
sliced tomatoes.

- I. Rutherford.

REDUCERS’ SALAD DRESSING

1/4 teaspoon salt

1 tablespoon flour

1 teaspoon dry mustard
3 egg yolks

3/4 cup water

1/4 cup vinegar

Mix salt, flour and mustard. Beat
egg yolks slightly. Blend in dry
ingredients, add water & vinegar,
making a smooth paste. Cook over
low heat, stirring until thick.
Remove from heat, add 1/2 grain
sacchrine. Makes 1 cup dressing.
15 calories per tablespoon.

- Mrs. A. Stockwell.

CHICKEN RICE SALAD

Cook 1 cup raw rice (special pro-
cess) according to directions, but
substituting 2 chicken bouillon
cubes for salt. Chill.
Add 1/2 cup chopped celery

1/3 cup toasted almonds

small quantity grated onion

small tin pineapple chunks.
Mix with 1/2 cup salad dressing or
mayonnaise which has been thinned
with some of the pineapple juice.

Serve on lettuce leaves with chicken

salad or diced luncheon meat, if a
more economical dish is reauired.

- A. Kinne.