Salads
“How in the Name of Thrift Does He Rake This Together?” — Shakespeare
SALAD DRESSING.—One cup sugar, one tablespoonful salt, pinch cayenne pepper, one tablespoonful mustard, stir all together. Add four eggs beaten, one cup cream, add one cup butter, put on fire in double boiler. When it boils remove and beat in one half pint vinegar a little at a time. This will keep till used.—Mrs. C. C. Mackenroth.
SALAD DRESSING.—Yolks of six eggs, two tablespoons butter, three fourths cup sugar, two thirds cup vinegar, two teaspoons mustard, one half teaspoon salt. Mix sugar, salt and mustard then add butter. Mix until smooth. Lastly add beaten yolks and vinegar. Cook until thick.—Mrs. F. Kleinsorge.
SALAD DRESSING.—Yolks of four eggs, one half cup vinegar, two tablespoons sugar, butter the size of walnut, salt and pepper to taste. Beat yolks until light, add sugar and beat again, then add vinegar, butter, salt and pepper. Cook in double boiler until quite thick stirring all the while. When cold thin with cream. A very little flour may be added while cooking. This will keep for several days. Adding cream only as you use it.—Mrs. McGuiness.