Put 1 quart of water into the lower part of a double boiler and set over the fire. Into the upper part of the boiler put : 1 cupful top milk or cream, 3 tablespoonsful sugar, 1 teaspoonful salt, 14 teaspoonful pepper, 1 tablespoonful butter. While this is getting hot dissolve : 3 tablespoonsful corastarch, 1/2 teaspoonful mustard in 2 tablespoonsful of milk✪ Hurry-Up Macaroons or water. Milk is best. Stir this into the contents of the double boiler and cook till thick. Stir gently while it is cook- ing in order to aid in smoothness. Measure out 1 cupful of vinegar. When the contents of the double boiler have become very thick, stir in the vinegar. Pour it in very slowly and stir all the time so that the dressing does not get lumpy. When the vinegar is all in, stir for 2 minutes longer and then let cook for 15 minutes. While the dressing is cooking, open 2 eggs 135 COOKED SALAD DRESSING and divide the yellows from the whites. Only the yellows are needed for this dressing. It is a good plan to make salad dressing the same morning as other baking is being done. Then you can plan to use the whites of the eggs for something else. 3 yellows may be used if de- sired and the dressing will bo still better. Beat the yellows till thick and creamy. Take out 2 tablespoonsful of the hot dressing and beat with the yellows. Then add 2 table- spoonsful more. This heats the yellows grad- ually so no lumps are made. Set the double boiler from the fire. Beat the eg^ and dressing into the contents of the double boiler. By this method of adding the egg, the dressing is thickened without be- coming *'egg-y" or lumpy. Pour the dressing into a jar and put in a cool place. When cool this dressing may be used plain or it may be mixed with whipped cream (use equal parts of dressing and cream measured before whipping) for a delicious fruit salad dressing. This dressing is fine for spreading on sand- wiches or for any salad. 137 FRENCH SALAD DRESSING Chill a mixing bowl. This may be done by ruiiiimj? cold water over the bowl for a few minutes or by putting the bowl in a cold place some time before it is needed for use. Put into the cold bowl y<y teaspoonful salt, 1/4 teaspoonful paprika, 4 tablespoonsful vegetable oil (olive oil or any high grade vegetable oil may be used), 2 tablespoonsful white vinegar✪ French Salad Dressing. (For a dainty fruit salad, lemon juice may be used instead of vinegar.) Beat the ingredients with a fork for 2 minutes and pour immediately over the salad. If the taste of onion is liked, rub the mixing bowl with freshly cut onion just before making the dressing. For variety try cutting a few bits of chives and dropping in with the dressing just before beating it. If the family is fond of salad and use a good 139 FRENCH SALAD DRESSING deal, this dressing may be made up and kept on hand ready for use. Put the ingredients into a bottle, cork tightly and set in a cold place. When ready to use, shake the bottle hard and pour the dressing at once over the salad. This dressing may be used on plain lettuce salad or on any fruit or vegetable salad. 141 STRING BEAN AND CARROT SALAD Take 2 cupsful cooked string beans cut in inch lengths, 2 cupsful of cooked carrots diced, 2 small green onions cut fine. If there are on hand a small amount of cooked peas, beets or other suitable vegetables these may be added. ✪ String Bean and Carrot Salad

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Put 1 quart of water into the lower part of a double boiler and set over the fire. Into the upper part of the boiler put : 1 cupful top milk or cream, 3 tablespoonsful sugar, 1 teaspoonful salt, 14 teaspoonful pepper, 1 tablespoonful butter. While this is getting hot dissolve : 3 tablespoonsful corastarch, 1/2 teaspoonful mustard in 2 tablespoonsful of milk or water. Milk is best. Stir this into the contents of the double boiler and cook till thick. Stir gently while it is cook- ing in order to aid in smoothness. Measure out 1 cupful of vinegar. When the contents of the double boiler have become very thick, stir in the vinegar. Pour it in very slowly and stir all the time so that the dressing does not get lumpy. When the vinegar is all in, stir for 2 minutes longer and then let cook for 15 minutes. While the dressing is cooking, open 2 eggs 135 COOKED SALAD DRESSING and divide the yellows from the whites. Only the yellows are needed for this dressing. It is a good plan to make salad dressing the same morning as other baking is being done. Then you can plan to use the whites of the eggs for something else. 3 yellows may be used if de- sired and the dressing will bo still better. Beat the yellows till thick and creamy. Take out 2 tablespoonsful of the hot dressing and beat with the yellows. Then add 2 table- spoonsful more. This heats the yellows grad- ually so no lumps are made. Set the double boiler from the fire. Beat the eg^ and dressing into the contents of the double boiler. By this method of adding the egg, the dressing is thickened without be- coming *'egg-y" or lumpy. Pour the dressing into a jar and put in a cool place. When cool this dressing may be used plain or it may be mixed with whipped cream (use equal parts of dressing and cream measured before whipping) for a delicious fruit salad dressing. This dressing is fine for spreading on sand- wiches or for any salad. 137 FRENCH SALAD DRESSING Chill a mixing bowl. This may be done by ruiiiimj? cold water over the bowl for a few minutes or by putting the bowl in a cold place some time before it is needed for use. Put into the cold bowl y<y teaspoonful salt, 1/4 teaspoonful paprika, 4 tablespoonsful vegetable oil (olive oil or any high grade vegetable oil may be used), 2 tablespoonsful white vinegar. (For a dainty fruit salad, lemon juice may be used instead of vinegar.) Beat the ingredients with a fork for 2 minutes and pour immediately over the salad. If the taste of onion is liked, rub the mixing bowl with freshly cut onion just before making the dressing. For variety try cutting a few bits of chives and dropping in with the dressing just before beating it. If the family is fond of salad and use a good 139 FRENCH SALAD DRESSING deal, this dressing may be made up and kept on hand ready for use. Put the ingredients into a bottle, cork tightly and set in a cold place. When ready to use, shake the bottle hard and pour the dressing at once over the salad. This dressing may be used on plain lettuce salad or on any fruit or vegetable salad. 141 STRING BEAN AND CARROT SALAD Take 2 cupsful cooked string beans cut in inch lengths, 2 cupsful of cooked carrots diced, 2 small green onions cut fine. If there are on hand a small amount of cooked peas, beets or other suitable vegetables these may be added.

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