A lady of good taste

Slaw head of new cabbage dressing: 2 eggs, beaten 1 Cup sugar 1 teaspoon salt 114 teaspoons dry mustard 1% teaspoon celery seed 11% tablespoons butter 1 Cup vinegar Shred the cabbage and let it stand in cold salted water for an hour. Drain the cabbage and squeeze it dry. Have ready the dressing which is well mixed, brought to the boiling point and poured over the cold cabbage. Chill before serving. (M. C.) Bing Cherry Salad 1 package cherry jello 4 cup nuts 1 large can Bing cherries garnish: mayonnaise and grated rind and juice 1 lemon salad greens Drain the can of cherries and measure the juice. Add enough water to make 2 cups, bring to a boil and pour it over the jello and stir until melted. Let the jello cool. Add the cherries, nuts, rind and lemon juice to the jello and pour into greased molds to set. When ready to serve un- mold on shredded lettuce or watercress and serve with mayonnaise. [ 67 ] Cole Slaw with Grapes and Almonds 1 medium size head of new 1 teaspoon sugar cabbage 1 teaspoon dry mustard 2 cups grapes (seeded or 2 tablespoons vinegar seedless) 2 tablespoons grated onion 1 cup shredded browned 1 cup mayonnaise almonds garnish: wreath of parsley and 1 teaspoon salt grapes Shred the cabbage coarsely and mix with the grapes and almonds. Mix the seasonings with the vinegar and onion and add to the mayonnaise. Mix this thoroughly with the cabbage. Decorate the top with a wreath of parsley and grapes. French Dressing and Variations 1% cup good vinegar 114 cups olive oil (wine, cider or malt) sliced garlic rubbed on bowl or 3/4, teaspoon salt shaken in dressing and 14 teaspoon white pepper removed Mix the ingredients in an electric blender or shake hard in a bottle. Some like a dash of sugar or syrup in French dressing. TARRAGON DRESSING Use the leaves of 2 or 3 sprigs of fresh tarragon, squeeze them between the fingers and cut them fine with kitchen shears. Add them to the French dressing. MINT SALAD DRESSING Bruise and cut fine 2 dozen mint leaves and let them marinate an hour in 14 cup of vinegar, drain them and use the vinegar in making the French dressing. [ 68 | TROPICAL FRENCH DRESSING To 1 cup of French dressing add 14 teaspoon each of ground nutmeg and ground ginger. COTTAGE CHEESE DRESSING To 1 cup of French dressing add 3 tablespoons of cottage cheese and 1 tablespoon each of chopped sweet pickles and watercress or parsley. Blend well with the dressing. SWEET AND SOUR DRESSING To 1 cup of French dressing add 3 tablespoons each of Bar le Duc, honey and chopped lemon pulp, blending and beating in well. CREAMY FRENCH DRESSING Blend together equal parts of French dressing and sour cream. SARDINE FRENCH DRESSING Add 2 generous sieved tablespoons of sardines to 1 cup of French dressing and 1½ teaspoons finely crushed caraway seeds. Blend thoroughly. CHUTNEY FRENCH DRESSING Add 3 tablespoons each of Major Grey’s India chutney and walnut catsup. Also add 1 teaspoon chopped parsley, chervil or tarragon. Blend well. BELLEVUE DRESSING To 1 cup of French dressing add 6 tablespoons of sour cream and 1 tablespoon of finely chopped chives. ROQUEFORT CREAM DRESSING Blend 3 generous tablespoons of Roquefort cheese with 3 tablespoons heavy sweet or sour cream and add to 1 cup of French dressing. Blend thoroughly. An electric blender is useful for this. [ 69 | My Green Salad (M.R.B.) bibb lettuce French dressing: smallest spinach leaves 1 cup olive oil (stemmed) 4 cup vinegar chives cut fine with scissors (part Tokay wine let sour and part tarragon vinegar) 1 bud garlic, crushed 1 teaspoon sugar lf teaspoon freshly ground black pepper 14 teaspoon paprika 14 teaspoon mustard few grains curry powder few grains white pepper 1 teaspoon salt 1 teaspoon herb salt