Cook  over  boiling  water  until  mixture  thickens  like
custard,  strain  and  cool,  then  add  cream  which  has
been  beaten  stiff.
— Anna  V.   Rav.
69


Cooked   Salad   Dressing

2  eggs  or  yolks  of  4  1   tablespoon   Hour

I 'inch  of  salt  l/2  cup  vinegar

1    tablespoon   mustard         \l/2   cups  sour  cream
2  tablespoons    sugar

—Mrs.  Charles  F.  Potter.
Mustard  Dressing

Three  even  tablespoons  of  mustard  ;  one  table-
spoon sugar;  one  egg  well  beaten  and  mixed  with
sugar  and  mustard  to  a  paste;  one  teaspoon  of
vinegar.  Put  in  double  boiler  and  cook  well.  When
cool  add  tablespoon  of  oil.  Bottle  for  use.
-Mrs.  C.  M.  Wood.
Salad  Dressing

(Most  excellent)
1   egg  beaten  light  2  teaspoons  corn  starch

1  cup  sweet  milk  or  wet  with  a  little  cold
cream  water

-)4   cup  vinegar  l/2   cup   sugar

J4   cup  butter

Mix  all  cold,  cook  in  double  boiler  until  quite
thick.
Fruit  Salad  Dressing
y\  cup   cream  Pinch  salt,  red  pepper

2  tablespoons  vinegar  and  mustard

3  egg  yolks  2  teaspoons    sugar

3  little    squares    butter

If  not  sour  enough,  add  lemon  juice  when  ready
to  serve.  Cook  all  in  double  boiler  to  consistency
of  cream.
