The blue ribbon cook book

J of small bottle olive oil. Vinegar to taste. White of 1 egg beaten stiff and dry. Rub the yelk of hard-boiled egg through a fine sieve until smooth; add to that the mustard, salt, pepper, raw yelk, well beaten. Then add the oil, and next the vinegar slowly, lastly the raw white of egg. MAYONNAISE No. 2 (Cooked). Yelks of two eggs, well beaten, four tablespoonfuls of vinegar. Boil until thick, and stir in one heaping tablespoonful of butter or olive oil. When cold, add half a teaspoonful of salt, half a teaspoonful of dry mustard and a little pepper, and a cup of whipped cream. POTATO MAYONNAISE DRESSING. 1 small baked potato. 1 teaspoon powdered sugar. 1 teaspoon mustard. 2 tablespoons vinegar. 1 teaspoon salt. | cup olive oil or Snowflake oil. Smooth and mash the inside of a potato, add mustard, salt, and powdered sugar; add one tablespoon of vinegar, and rub mixture through a fine sieve. Add oil and remaining vinegar. One would hardly realize eggs were not used in the mixture. DRESSING FOR COLE SLAW. 6 yelks of eggs. 2 tablespoons of fine sugar. Tablespoon butter. 1 cup of vinegar. Teaspoon of made mustard. \ teaspoon of salt. Beat the eggs well. Cook in a double boiler with vinegar, sugar, butter, salt, and mustard, beating all the time. When nearly done, add the juice of one lemon. When thick remove from the fire and when cold whip in one half cupful of cream. Mix well, and put in a cold place until ready to serve. GERMAN DRESSING. Beat one half cup of heavy cream, just beginning to sour, with one egg; beat until stiff. Add three tablespoonfuls of vinegar and beat again. Fine for fruit salads. FRENCH DRESSING. \ teaspoon salt. 2 tablespoons of vinegar. \ teaspoon pepper. 4 tablespoons of oil. Mix ingredients and stir until well blended. Note. — 2 drops of creme de menthe added to French dressing makes a delicious dressing; and very crisp bacon added to French dressing makes a delicious dressing for lettuce. SALAD CREAM. Mix one half tablespoonful of mustard and salt (each) and one tablespoonful of sugar with one egg, slightly beaten. Pour on this three fourths cup of cream and one fourth cup of scalded vinegar with two and a half tablespoonfuls melted butter. Cook in a double boiler until it thickens slightly. Strain and cool. Serve on cold slaw. SANDWICHES. In preparing sandwiches cut the slices of bread as thin as possible and remove the crusts. If butter is used, cream the butter and spread the bread before cutting from the loaf. LETTUCE SANDWICH. Spread bread with mayonnaise dressing and then place sliced lettuce between the slices. CHICKEN SALAD SANDWICH. Cut up equal proportions of chicken and celery fine. Mix with mayonnaise dressing and spread between plain bread. PLAIN GROUND CHICKEN. Grind chicken fine, moisten thoroughly with cream, season with salt, pepper, and celery salt and spread between buttered bread. NUT SANDWICHES. Spread bread with mayonnaise dressing, and put chopped pecans between the slices. CUCUMBER SANDWICHES. Chop the cucumber, mix with tartar sauce and spread between bread. RUSSIAN SANDWICH. Spread Graham bread with mayonnaise dressing. Take equal parts of Neuf chatel cheese and chopped olives and mix well together and spread between slices of bread. PEANUT SANDWICH. Spread bread (white or Graham bread) with French mustard. Pound roasted peanuts to a paste and spread between the slices. CHEESE AND NUT. Spread bread with mayonnaise dressing; mix Neuf chatel cheese and nuts well together and spread between bread. FIG SANDWICH. Chop one dozen figs very fine, add hot water to moisten to a paste, cook in a double boiler two hours, flavor to taste with lemon. Put between thin slices of bread. Sprinkle with chopped nuts. CLUB SANDWICH.