Choice recipes

Yolks of two hard-boiled eggs, one teaspoon of salt, small one-half teaspoon mustard, one tablespoon sugar, two tablespoons vinegar, two tablespoons thick sweet cream to each egg. Beat all thoroughly. SALAD DRESSING-Mrs. Bryant One teaspoon mustard, yolk of one egg. Mix well and add, drop by drop, olive oil and lemon juice, alternately. Season with cayenne pepper and salt. DRESSING FOR APPLE AND NUT SALAD-Mrs. Eastwood Four tablespoons vinegar, two well-beaten eggs, butter size of an egg, one teaspoon made mustard, two and one-half scant saltspoons salt, one-quarter teaspoon red and white pepper, one teaspoon sugar, equal amount whipped cream. Let vinegar come to a boil; stir in egg until it thickens; cool; stir in seasoning and add cream just before serving. Use equal amounts chopped apples and walnuts. SALAD DRESSING— Miss Annie Laughlin Place on stove one-half pint vinegar, one tablespoon butter; heat slowly but not boil. When hot, stir into it this mixture: two thoroughly beaten eggs, one teaspoon salt, one-half teaspoon mustard, one-half teaspoon pepper, one tablespoon flour, one tablespoon sugar. Turn into hot vinegar and let thicken, stirring all the time. Set aside to cool. , Thin with sweet cream. Keeps well if kept in cool place. SALAD DRESSING-Mrs. Dwindle Mix a tablespoon of dry mustard and a heaping teaspoon of salt to a stiff paste with a little vinegar. Into this beat thoroughly one egg. Then pour in best olive oil, about a wineglassful at a time, stirring it in well each time till quite smooth before adding more ; continue until a generous one-half pint has been used, when the mixture ought to be thick like cake batter. Add Cayenne pepper to taste and one wineglassful of vinegar, stirring until smooth. This will keep in a tightly covered jar in a cool place for some time. , SALADS 21 SWEETBREADS SALAD— Miss Laughlin Soak sweetbreads one hour in cold water and parboil twenty minutes. When cool, slice thin, rub the bottom of dish with sliced onions. Arrange leaves of lettuce on it, put on sweetbreads and more lettuce and pour mayonnaise over all. CABBAGE SALAD— Mrs. R. H. Thomson One cup vinegar, one cup water, one heaping tablespoon butter, one tablespoon sugar, one tablespoon corn starch, one-half teaspoon mustai^d, yolks of two eggs. Place water, vinegar, salt and butter in an enameled saucepan. When it boils, add mustard and cornstarch, which has been moistened and rubbed smooth in one-half cup cream. When this has boiled two or three minutes add the well beaten yolks of the eggs. Let remain over fire a moment longer and put aside to cool. Thin part of this with cream and a teaspoon sharp vinegar and mix with cabbage which has been shaved, not chopped. MOCK CHICKEN SALAD— Miss S. E. Polhemus Take three pounds of veal and boil till well done; when cold chop fine; chop one head of celery, mix veal and celery well together, season well with salt and pepper, toss up lightly with silver fork; pour any good salad dressing over it, tossing and mixing until the bottom of the mass is as well saturated as the top; turn into salad bowl and garnish with the white of egg (boiled), cut into rings and sprigs of bleached celery tops. DUCK SALAD— Miss Annie Laughlin