ADVENTURES IN COOKING 119

SOUR CREAM — CUCUMBER DRESSING

I cup sour cream, 12 cup chopped cucumber, few dill seeds. Serve over
asparagus tips on romaine.

UNCOOKED SALAD DRESSING

2 eggs 1 tsp each of salt, sugar and mustard
1 tall can evaporated milk Y% cup vinegar (white) or lemon juice

Beat eggs till light and creamy—add milk and beat well again. Mix together
the mustard, salt and sugar, add to egg-milk mixture. Then beat in the
vinegar or lemon juice. Keep in refrigerator.

FRUIT SALAD DRESSING

3 tbsp cornstarch Y% cup pineapple juice
34 cup gran. sugar 4 cup lemon juice

V4 tsp salt Y cup butter

2 eggs slightly beaten Y% cup cream (whipped)

Blend cornstarch, sugar, salt in top of double boiler. Add slightly beaten
eggs, pineapple and lemon juice. Cook over hot water until thick. Add
butter. Cool. Fold in whipped cream.

SOUR CREAM DRESSING

Yy cup sour cream VY tsp salt

1 tbsp drained horseradish Yg tsp pepper

1 tbsp catsup
Blend sour cream, horseradish, catsup, salt, and pepper together. This
is sufficient for 4 to 6 salads. If you prefer a more pronounced flavor
add more horseradish and catsup.

HORSERADISH CREAM DRESSING

Y% cup whipping cream V4 tsp salt
3 tbsp vinegar 2 tbsp grated horseradish
1 tsp sugar

BOILED SALAD DRESSING

1 tsp mustard 2 egg yolks
1 tsp salt 2 tbsp melted butter
4 tsp cayenne 1 cup milk

1 tbsp sugar 144 cup vinegar
114 tbsp flour
Mix dry ingredients in double boiler. Add beaten egg yolks, butter, milk.
Cook over boiling water, stirring constantly. Remove from heat. Cool and
add vinegar.