MAYONNAISE DBESSING

A tablespoonful mustard, one of sugar, a speck of cayenne, one teaspoonful salt, the yolks of three uncooked eggs, the juice of half a lemon, a quarter of a cupful vinegar, a pint of oil and a cup- ful whipped cream. Beat the yolks and dry ingre- dients with a dover beater until they are very light and thick. The bowl in which the dressing is made should be in ice water while beating. Add a few drops of oil at a time until very thick and rather hard, then add more rapidly. When the beater

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turns hard, add a little vinegar; when the last of the oil and vinegar has. been added it should be very thick. Add juice of lemon and cream. Put on ice for a few hours.

aUIOK KAYONNAISB DRESSING.

Yolks of two eggs, one teaspoon of mustard, one teaspoon of salt, one tablespoon of sugar, one cup of olive oil, two tablespoons vinegar or lemon juice or one half of each and whites of two eggs.

MBS. H'S CBEAM SALAD DBESSINQ.

Two tablespoonfuls dry mustard, one of sugar, one teaspoonful salt, boiling water to make a thick paste (do not put in too much water). Pour in three fourths of a cup melted butter, three eggs beaten thoroughly, one coffee cup milk or cream. After putting all together add one cup vinegar, put all into a bowl, set into a tin pan of boiling water^ cook until it thickens. Do not cook in tin. Three times the rule sufficient for twelve pounds of chicken.

OBEAM SAIiAD DBESSING.

Two tablespoonfuls flour, one teaspoonful of made mustard, one tablespoonful of melted butter, put in a bowl and set into a basin of hot water on the stove. Stir until smooth, add two thirds of cup of vinegar and stir until heated thoroughly. Add one well beaten egg and cool. Lastly add one cup of whipped cream and beat hard. Season with cayenne pepper and salt.

COOKED SALAD DRESSING WITH OIL

One and one half heaping tablespoons of dry mustard, one tablespoon salt, one half tablespoon of granulated sugar, two tablespoons pastry flour. Sift

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these ingredients through colander and mix with enough boiling water to make a smooth paste. Add one teacup of oil, three well beaten eggs, one coffee cup of milk, one half teacup of vinegar. Cook slowly in double boiler until it thickens, stirring often.

FBBNOH DBS98INa.

Three tablespoonfuls oil, one of vinegar, one saltspoon salt, one half a saltspoon pepper. Put salt and pepper in a cup, mix with one tablespoon- ful oil, then add the remainder of the oil and vinegar. If you like the flavor of onion, grate in two drops.

OHIOKBN 0ALA.D.

^ Take equal quantities of chicken and celery ; cut in small pieces and mix with it either the mayonnaise dressing or cream salad dressing.

LOfiSTBB 8ALAD.

Cut up and season the same as chicken. Break the leaves from a head of lettuce and wash them singly in a large pan of cold water, put them in ice water for about ten minutes, shake in wire basket to free them from water. Place in ice chest until serving time. When ready to serve put two or three leaves together in the form of a shell and arrange on dish.» Mix one half of the mayonnaise dressing with the lobster. Put a tablespoonful of this in each cluster of leaves. Finish with a tea- spoonful of the dressing on each.

SAIiXON SALAD.

One quart cooked salmon, two heads of lettuce, two tablespoonfuls lemon juice, one of vinegar, two of capers, one teaspoonf ul salt, one third a teaspoon-

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f ul pepper, one cupful mayonnaise dressing, or the other kinds given. Break up the salmon with two silver forks, add salt, pepper, vinegar and lemon juice. Put in the ice chest until serving time. Prepare lettuce the same as for lobster salad. Border the dish with leaves. Cut or tear the remainder in pieces and arrange in the bottom, on them heap salmon lightly, cover with the dressing.