SALAD DRESSINGS
BOILED SALAD DRESSING |

1 tablespoon mustard 1 cup milk

114 tablespoons flour 34, cup vinegar

% teaspoon salt 2 eggs

14 cup sugar 1 teaspoon butter

Method—Mix the dry ingredients. Then add milk, then eggs
and lastly vinegar.
Cook in double boiler, stirring often.
Add butter before cooling.
Bottle.
This may be thinned considerably with cream.
—Isabelle Gillespie.

SALAD DRESSING NO. 1

6 eggs 1 cup sugar
1 cup sweet cream - 1 cup vinegar
1 teaspoon mustard - 1 teaspoon salt.

Method—Beat eggs well, add sugar and mustard. Beat again.
Add the cream: and vinegar, cook over a fairly brisk fire, stirring
all the time. Add salt just before removing from the fire. Do
mOEL Dov. -.:. - ar

This salad dressing will keep a long time and when*a milder
dressing is required this should be diluted with’a little whipped >
sour cream. :

—Mrs. Key. ©

et:

“~ SALAD DRESSING NO. 2
14 cup sugar 1 level teaspoon flour
1 level teaspoon mustard 2 eggs |
14 cup vinegar
Boil until thick. ‘Thin with a little cream. :
—Mabel Snaith.

VERY EASY MAYONNAISE

14 tablespoon salt YY cup vinegar j

1 tablespoon flour 114 tablespoons. butter

14 cup milk 1 well beaten egg

1 tablespoon mustard 2 tablespoons sugar

1 -cup cold water a little pepper »may be added.

Method—Mix dry ingredients well, add egg, then butter, milk,
water and vinegar.
Cook to’a firm constituency and cool. When serving add a

little cream to thin, if desired. |
—Mrs, Myrtle Donaldson.

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