The Edwardsville cook book

2 eggs. Butter size of walnut. 1 tablespoon sugar. 'Salt, pepper and prepared mus- 1 tablespoon vinegar. tard. Potir over meat. SALMON SALAD. Mrs. E. K. Knollenl)erg. 1 can salmon. 2 large cucumber pickles. 3 hard-boiled eggs. 1 bunch celery. 1 cup cabbage. Salt and pepper. Remove bones in salmon. Chop all ingredients fine and pour over all a mayonnaise dressing. SALMON SALAD. Mrs. Geo. D. Shaffer. Remove the salmon carefully from a i lb. can and garnish with lettuce. Make a dressing with 1 small cup vinegar. Butter size of an egg. 1 teaspoon mustard. 14 teaspoon salt. 1 teaspoon sugar. 2 eggs. Cook until it rises as a cream ; never let it boil. When cold add cup cream and serve. SALMON SALAD. Mrs. H. J. Springer. 1 can salmon. 6 hard-boiled eggs 2 bunches of celery. 9 cucumber pickles. (All chopped fine). 6 crackers, rolled fine. ' 14 teacup tomato catsup. 1 pint mayonnaise dressing. Pinch of cayenne pepper. 'Small teaspoon salt. 14 teaspoon pepper. If salad is not soft enough, add vinegar. Mrs. B. R. Bonnell, Loveland, Colo. 1 tablespoon Coleman’s mustard 1 tablespoon sugar. Butter size of walnut. V2 teaspoon salt. Yolks of 3 eggs. V2 cup vinegar. Mix mustard, sugar and salt, add water to make smooth paste, add the yolks, well beaten, then butter and vinegar. Cook in double boiler until it thickens like custard. Remove and let it get cold before using. To one cup cream whipped until stiff, add above mixture to suit taste. Then pour over any kind of salad and mix gently. Must be sweetened when used for Waldorf Astoria' Salad. MAYONNAISE DRESSING. Mrs. J. T. Keller, St. Louis. Eirst of all, have all ingredients and the bowl and spoon, ice Mix dry ingredients and add to egg yolks, beat well and drop at a time, add the oil, stirring vigorously to blend mixture. 'When oil is all in add vinegar, lemon juice and onion. Just before using beat in the whipped cream. If you like, a level teaspoon powdered sugar may also be used. cold. 1 level teaspoon salt. y2 teaspoon onion juice Dash of red pepper. 2 yolks of eggs. 2 tablespoons lemon juice. 2 tablespoons vinegar. 1 cup whipped cream. % pint oil. MAYONNAISE DRESSING WITHOUT OIL. Mrs. W. A. Richardson. 1 tablespoon sugar. 1 egg, or yolks of 2 or 3 eggs, well beaten. 1 cup vinegar, weakened to taste. 1 teaspoon mustard. 1 teaspoon flour. Pinch of salt. Pinch of cayenne. Butter size of a walnut or more. Stir constantly until cooked. When yolks of several eggs are used, the flour is not needed. When ready for use, add cream, sweet or sour. Mrs. J. T. Keller, St. Louis. 4 tablespoons butter. 1 tablespoon flour. 1 tablespoon sugar. 1 cup milk. A speck of cayenne. Y2 teaspoon salt. 1 teaspoon dry mustard. V2 cup vinegar. 3 eggs. Let butter get hot, add flour and stir until smooth, being careful not to brown, add milk, stir and boil in double boiler. Beat eggs, salt and mustard ; add vinegar, and stir into boiling mixture. Continue stirring until it thickens. When cold bottle. When you use it add juice of 54 lemon and whipped cream. Miss Nona % cup vinegar. V2 cup butter. 8 yolks of eggs. 1 tablespoon flour. Barnsback. 1 cup sugar. 1 cup cream. 1 tablespoon salt (level). 2 tablespoons mustard.