CLASSIC FRENCH DRESSING

I c. olive oil (or Safflo) 1 tsp. salt
3 Tbsp. tarragon vinegar 1/4 tsp. cracked black pepper
3 Tbsp. garlic vinegar

Mix well. Serves 12 people.
(Unsigned)

GREEN GODDESS SALAD DRESSING

1 c. mayonnaise 2 Tbsp. Eschalot vinegar

1/2 c. heavy cream I Tbsp. anchovy paste

1 Tbsp. lemon juice 1/3 c. parsley

2 Tbsp. tarragon vinegar 2 Tbsp. onion powder or 1/4 c.
2 Tbsp. garlic vinegar finely chopped onion

Add lemon juice to cream, then mix with other ingredi-
ents. Serve with green salad. Superb on broccoli or asparagus
in place of mayonnaise, This dressing originated over 30 years
ago when it was named for the play in which George Arliss
starred and was first served at a testimonial dinner given him on
the opening night in San Francisco.

(Unsigned)

TIGERS' MILK

Beat together:

1-2 c. fresh skim milk 1-4 heaping Tbsp. brewer's
1/2 c. powdered skim milk yeast
1-3 tsp. blackstrap molas-

ses

When smooth add the mixture to the remainder of the
quart of fresh milk. Recommended for expectant and nursing
mothers. At first use only 1 Tbsp. yeast and | tsp. blackstrap
gradually iticreasing the amount of each. Also recommended as
a "pick me up” superior to either tea or coffee.

(Unsigned)

PATRONIZE MERCHANTS ADVERTISED IN THIS BOOK

-8- Fanny Bay, B. C.