One pint of vinegar and lump of butter scalded, beat two whole eggs on yolks of four, one-half cup of sugar and one cup of sweet milk, add two teaspoonsful of mustard, salt and pepper, add this to the hot vine- gar and butter and cook till it thickens. This is fine for cold cabbage or lettuce. SALAD DRESSING. Mrs. Jennie Willets. Yolks of four eggs, one-half teaspoon of mustard, one-half teaspoon of salt, one teaspoon of sugar. Beat thoroughly. Heat two tablespoons of vinegar and two of water, add to above. Cook over hot water till it thickens. While hot beat in half as much olive oil or butter, and reduce with cream. MAYONNAISE DRESSING. Mrs. Jos. Stevenson. The yolks of five eggs, one-half cup of cream, one- half cup of vinegar, butter the size of a walnut, one- half teaspoonful of mustard, little salt, three table- spoonsful of sugar, put vinegar and butter on stove and let come to a boil. Have eggs beaten in very light with cream, sugar and mustard. Add this to the boil- ing vinegar and stir constantly until it comes to the boil. Beat until cool. Add one-half cup of whipped cream when ready to serve. Good with any salad. SALADS 101 WHITE CREAM SALAD DRESSING. Mrs. L. J. Menold, Princeton, 111. One cup of cream heated hot, add scant tablespoon of flour blended with tablespoon of vinegar, butter the size of a small walnut. Pour on beaten whites of three eggs. Stir well, season with sugar, mustard, etc., to taste. TOMATO CUPS FOR SALAD. Select smooth tomatoes of uniform size, scald, peel, remove pulp and put on ice. They may be filled with any salad mixture — nuts and celery — add bit of cu- cumbers is excellent. Yellow tomatoes should be used at a yellow function. INEXPENSIVE SALAD DRESSING. ~ Mrs. J. A. Joel. The yolks of four eggs, or two whole eggs, one- half cup of vinega✪ Mayonnaise Dressingr, three tablespoons of sugar, one- half teaspoon of mustard, one-half teaspoon of salt, a little pepper, lump of butter the size of a walnut. Cook till it thickens. Will keep indefinitely. QUART OF SALAD DRESSING FOR TEN CENTS. Four tablespoons of sugar, one of mustard, one- quarter teaspoon of tumeric powder, mixed to smooth paste with cold water. Add one egg, beat, then a cup of boiling water in which one-half teaspoon of black pepper has stood five minutes. Add a cup of vinegar and strain through cheese cloth. Add two cups of milk. Pour into double boiler and cook till thick and creamy, stirring all the time. Remove from fire and add one teaspoon of salt and butter the size of a walnut. Put in glass can. It will keep for weeks. Po- tatoes make the best foundation for most mixed salads, as their presence is not detected and they keep the dressing from becoming watery. A little chopped cucumber is a great help to potato salads. A^egetable salads should be used at every luncheon and dinner. Dress simply with oil and vine- 102 CKOQUETTES gar or lemon. Dandelion and mustard leaves, chicory endive, water cress or whatever the market affords, used alone or in mixtures, are healthful and excellent. CKOQUETTES "Praise us as we are tasted, allow us as we prove." — Troilus and Cressida, APPLE FRITTERS. Miss Jessie Weir. Pare the apples and punch out the cores with a sharp, round, tin apple-corer. Cut each apple into three slices crosswise✪ Apple Fritters, so that each piece will be a circle with a hole in the center. Dip these pieces of apple into a batter.

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One pint of vinegar and lump of butter scalded, beat two whole eggs on yolks of four, one-half cup of sugar and one cup of sweet milk, add two teaspoonsful of mustard, salt and pepper, add this to the hot vine- gar and butter and cook till it thickens. This is fine for cold cabbage or lettuce. SALAD DRESSING. Mrs. Jennie Willets. Yolks of four eggs, one-half teaspoon of mustard, one-half teaspoon of salt, one teaspoon of sugar. Beat thoroughly. Heat two tablespoons of vinegar and two of water, add to above. Cook over hot water till it thickens. While hot beat in half as much olive oil or butter, and reduce with cream. MAYONNAISE DRESSING. Mrs. Jos. Stevenson. The yolks of five eggs, one-half cup of cream, one- half cup of vinegar, butter the size of a walnut, one- half teaspoonful of mustard, little salt, three table- spoonsful of sugar, put vinegar and butter on stove and let come to a boil. Have eggs beaten in very light with cream, sugar and mustard. Add this to the boil- ing vinegar and stir constantly until it comes to the boil. Beat until cool. Add one-half cup of whipped cream when ready to serve. Good with any salad. SALADS 101 WHITE CREAM SALAD DRESSING. Mrs. L. J. Menold, Princeton, 111. One cup of cream heated hot, add scant tablespoon of flour blended with tablespoon of vinegar, butter the size of a small walnut. Pour on beaten whites of three eggs. Stir well, season with sugar, mustard, etc., to taste. TOMATO CUPS FOR SALAD. Select smooth tomatoes of uniform size, scald, peel, remove pulp and put on ice. They may be filled with any salad mixture — nuts and celery — add bit of cu- cumbers is excellent. Yellow tomatoes should be used at a yellow function. INEXPENSIVE SALAD DRESSING. ~ Mrs. J. A. Joel. The yolks of four eggs, or two whole eggs, one- half cup of vinegar, three tablespoons of sugar, one- half teaspoon of mustard, one-half teaspoon of salt, a little pepper, lump of butter the size of a walnut. Cook till it thickens. Will keep indefinitely. QUART OF SALAD DRESSING FOR TEN CENTS. Four tablespoons of sugar, one of mustard, one- quarter teaspoon of tumeric powder, mixed to smooth paste with cold water. Add one egg, beat, then a cup of boiling water in which one-half teaspoon of black pepper has stood five minutes. Add a cup of vinegar and strain through cheese cloth. Add two cups of milk. Pour into double boiler and cook till thick and creamy, stirring all the time. Remove from fire and add one teaspoon of salt and butter the size of a walnut. Put in glass can. It will keep for weeks. Po- tatoes make the best foundation for most mixed salads, as their presence is not detected and they keep the dressing from becoming watery. A little chopped cucumber is a great help to potato salads. A^egetable salads should be used at every luncheon and dinner. Dress simply with oil and vine- 102 CKOQUETTES gar or lemon. Dandelion and mustard leaves, chicory endive, water cress or whatever the market affords, used alone or in mixtures, are healthful and excellent. CKOQUETTES "Praise us as we are tasted, allow us as we prove." — Troilus and Cressida, APPLE FRITTERS. Miss Jessie Weir. Pare the apples and punch out the cores with a sharp, round, tin apple-corer. Cut each apple into three slices crosswise, so that each piece will be a circle with a hole in the center. Dip these pieces of apple into a batter.

The Monmouth Baptist ladies' cook book