Anson County cook book

Mix thoroughly, let chill and shake well before using. A mason jar is best to shake in. It's good with asparagus, tomatoes, cucumbers, lettuce or romaine salad. Shake dressing until thick. It will keep for weeks on ice. —Mrs. W. T. Rose. ROQUEFORT DRESSING To three tablespoons of mayonnaise dressing add three-fourths cup of mashed Roquefort cheese. Season highly with salt and cayenne. — Mrs. C. N. Ingram, Darlington, S. C. COOKED DRESSING FOR SLAW, OR SALADS 1 cup of milk 2 eggs 1 tablespoon Melrose flour 1 tablespoon sugar V2 tablespoon mustard V2 tablespoon salt Celery seed, onion or garlic 3 tablespoons Wesson oil Scald milk. Beat eggs slightly; add dry ingredients and oil, then slowly cook in the milk, beating well. When thick, add hot vinegar to taste. —Mrs. R. E. Little. DRESSING FOR FRUIT SALAD Juice from 1 large can pineapple 2 tablespoons butter 2 egg yolks 1 rounded tablespoon Melrose flour % cup sugar Juice of 1 lemon. Heat pineapple juice. Mix together egg yolks, sugar, butter, flour and lemon juice. Pour hot pineapple juice over this, then fold in two well-beaten egg whites. Cook in double boiler until thick. When cold, beat into this % pint whipped cream. — Mrs. Jas. S. Webb. MAYONNAISE 1 teaspoon mustard Vs teaspoon pepper 1 teaspoon salt Vs teaspoon peprika 1 egg yolk 4 tablespoons 'lemon juice IV2 cups Wesson oil Dash of cayenne. Mix dry ingredients, add the egg yolk and mix well. Add the oil, a very little at a time at first, and beat constantly. When an emulsion is made add the oil and lemon juice alternately. BUICK CARS LEAD, YEAR AFTER YEAR CREAMY SALAD DRESSING Put into a double boiler, 4 lightly beaten eggs, and Vfc cup each of vinegar and water. Stir over the fire until thick. Then add Y2 cup butter. Mix together 1 teaspoon each of dry mustard and sugar and a pinch of cayenne pepper. Add a spoonful of the cooked dressing to these seasonings and stir until smooth. Add balance of dressing and thoroughly mix. Thin with milk or cream as needed. This will keep for weeks if kept in a cool place. — Mrs. J. D. Maynard. SALAD DRESSING 2 eggs 1 tablespoon sugar 1 pt. milk 1 teaspoon mustard 1 cup vinegar 1 teaspoon salt 2 tablespoons Melrose flour. Make a paste of these ingredients by adding water, then stir in 2 eggs. Add this to a pint of sweet milk, place on stove, and when hot, add 1 cup vinegar. Stir constantly until it thickens. Just before removing from fire, add 1 tablespoon butter or Wesson oil. This dressing keeps well. —Mrs. R. P. Lyon. BOILED SALAD DRESSING 4 tablespoons melted butter Y2 cup vinegar 1 tablespoon Melrose flour 1 teaspoon salt 1 tablespoon sugar 1 teaspoon mustard 1 cup milk 2 eggs Dash cayenne pepper. Stir butter and flour together; add milk, and let cook in double boiler until quite thick. Beat egg yolks slightly; add salt, pepper, sugar, mustard and vinegar, stir into the thickened mixture and cook until thick like cream. Remove from heat and pour into egg whites, beaten stiff, stirring constantly. This keeps for some time in a cool place. — Mrs. John Spencer, Walltown. SALAD DRESSING To Use The Yolks From Angel Food Cake — Cooked Dressing 12 egg yolks 1 lemon V2 cup vinegar 2 teaspoons salt XA cup water 2 teaspoons sugar 1 qt. Wesson oil 1 teaspoon mustard Cayenne to taste