SALAD DRESSING.
2 cups white sugar.
1 tablespoon mustard.
1 tablespoon corn starch (heaping).
Method—Mix dry ingredients well.
Then stir in 4 beaten eggs, 1 cup
white vinegar, 1 cup water. Put in
double boiler and cook until thick.
Then add % cup butter. Stir well.
This makes nearly 1 quart of dressing.
—Mrs. Olgeir Fredrickson.

SALAD DRESSING.
tablespoon mustard.
tablespoon flour (heaping).
tablespoon salt.
tablespoons sugar.
tablespoons butter.
cup vinegar.
eggs,
Method—Melt butter. Stir in all
dry ingredients, add vinegar. Boil a
minute or so, remove from stove and
gradually add beaten eggs. Beat until
thick. Keep in a sealer in a cool place.
When using dilute with sour cream.
—Mrs. T. J. Gislason, Brown, Man.

Se

MINERAL OIL SALAD DRESSING.
1% cup sugar.
1 cup oil.
1, cup vinegar.
1/3 cup catsup.
1 teaspoon salt.
1 teaspoon paprika.
Juice of 1 lemon.
1% teaspoon grated onion.
Method—Mikx all together and beat.
——Mrs. W. A. Myrdal, Fargo, N.Dak.

SALAD DRESSING.

1% cup sugar.
14 teaspoon salt.
1/3 cup catsup.
1 teaspoon Worcestershire sauce.
Y, cup vinegar or lemon juice.
1 cup cooking oil.
1 medium sized onion, grated.

Beat with Dover egg beater.

—Mrs. B. H. Olson.

RUSSIAN DRESSING.

1 cup mayonnaise,

1% cup chili sauce.

1 tablespoon lemon juice.

1 teaspoon Worcestershire sauce.

Method — Blend thoroughly and
serve with vegetable salad.
—Mrs. H. Baldwin.

SALAD DRESSING.

1 egg.
1% cup sugar.
1. teaspoon salt,
1 teaspoon mustard.
1 cup water.
Y cup vinegar.
Y% teaspoon pepper.
1 tablespoon flour.

Cook in double boiler until thick.

—Mrs. Frank Russell.

SALAD DRESSING.

eggs.

teaspoon mustard.

teaspoon salt.

tin sweetened condensed milk.

While beating this add three-quar-

ters of a cup vinegar.
—-Mrs.

ee ee

J. Thorson.

MAYONNAISE.
1 egg.
1 teaspoon salt.
1% teaspoon pepper.
%) teaspoon mustard.
% cup sugar.
4 cup vinegar.

Mix egg, salt, pepper, sugar, mustard
well, and when mixed add the vinegar
and cook in a double boiler until it
is like custard. When cool dilute with
sour or sweet cream.

Mrs. O. Ogmundson, Winnipegosis,
Man.

SALAD DRESSING.

3 eggs well beaten. Mix %4 cup sugar,
1 teaspoon mustard, 1 teaspoon
salt, 2 tablespoons flour, and add
to eggs, also 4% cup vinegar and
14 cup water.

Cook in double boiler and when
thick add butter size of egg. This can
be diluted with cream when needed.
—Mrs. Thelma Marlatt, Edmonton,

Alta.

BOILED DRESSING.
4 tablespoon salt.
1 teaspoon mustard.
1% tablespoons sugar.
Few grains cayenne.
14 tablespoon flour.
Yolks 2 eggs.
1144 tablespoons melted butter.
3%, cup milk.
YY, cup vinegar.