CHEESE DIP

(Raw cauliflower, carrots, potato chips)
Cream together:
1 package Philadelphia cream cheese
1 package pimento cheese
1 package Roquefort cheese
Add:
14 cup Miracle Whip
1 garlic clove chopped fine
1 tablespoon chili sauce
1 tablespoon H.P. sauce
'1 tablespoon Worcestershire sauce
3 or 4 drops Tabasco sauce

Cream well. —BERNICE MCALLISTER

SPRING SALAD DRESSING

2 hard boiled egg yolks, mashed
Add:

2 tablespoons sugar

1 teaspoon salt

1 teaspoon mustard

14 teaspoon pepper

2 tablespoons salad oil
Mix well, and add % cup cream and 4
. \p vinegar. —LENA PECK

SALAD DRESSING

4 eggs well beaten :

1 can Eagle Brand condensed milk

1 teaspoon dry mustard

Y4 teaspoon salt

1 cup vinegar
Beat the eggs, add milk and dry ingredi-
ents, mixing until smooth. Add vinegar
very slowly to prevent curdling. Requires
no cooking—will thicken after it stands
awhile —Doris TRITES

PARISIENNE DRESSING

1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon sugar
1 teaspoon paprika
Y teaspoon cayenne
2 tablespoons catsup
Y4 cup vinegar
1 cup oil

YOGHOURT TOMATO ASPIC

1 can tomato aspic
1 cup Jersey Farms Yoghourt
Y4 cup chopped green pepper
Sliced stuffed olives
Cucumber a
Melt aspic. Cool. Just before it’s
ready to congeal, fold in the yogourt,
green pepper, sliced olives and cucum-
ber slices. Mold in ring mold or indi-
vidual molds. Serve with your,.favorite

salad dressing. —PaT DAVIES

—CLARA LEITH

SALAD DRESSING

1 can tomato soup
cup salad oil
cup vinegar
tablespoon dry mustard
teaspoon salt
Little pepper
Pinch of cayenne
Dash of garlic
Sugar to taste
1 small onion chopped
Let onion stand in mixture overnight.

Then strain and store in_ refrigerator.
Nice on sea foods.

peed peed pet feed

—EpE HoRREX

ROQUEFORT CHEESE
DRESSING

4 cup mayonnaise
14 teaspoon Worcestershire sauce
4 cup Roquefort cheese

French dressing

1. Mix the cheese and mayonnaise to a
aste.
. Add French dressing to right con-
sistency.
3. Add Worcestershire sauce and serve.
—BupA BROWN

SOUR CREAM DRESSING

2 tablespoons sugar

1 teaspoon salt

1 teaspoon mustard

2 tablespoons lemon juice
2 tablespoons vinegar

1 cup sour cream

1. Mix first five ingredients. Place in cov-
ered dish in refrigerator for 1 hour.

2. Whip cream until light (not stiff) and
add other ingredients and mix.

3. Serve on cabbage slaw, sliced cucum-
bers or mixed vegetable salad.

—BupA BROWN

LOW CALORIE MAYONNAISE

This delicious dressing is a welcome ad-
dition to a reducing diet, and may also
be safely used by diabetics.
1 egg yolk
1 tablespoon vinegar
1 tablespoon lemon juice
1 saccharine tablet
4 teaspoon mustard
14 teaspoon salt
1 teaspoon Worcestershire sauce
1 cup heavy mineral oil

One tablespoon of this dressing equals
eight calories.

—CLARA LEITH