The National home cook book

~ One tablespoon of sugar, one teaspoon of dry mustard, one teaspoon of salt, yolks of three eggs, one cup of vinegar, one cup of sour cream or sweet cream -(or even sweet milk, but use ‘more butter with milk). Beat yolks well and add all the ingredients, cook in double boiler till it thickens, then add a little celery seed extract and a small ‘piece of pepper an ottled, will keep a long time.SALAD—Yolks of four eggs boiled hard, one teaspoon salt, one good spoon of mustard, two tablespoons olive oil, one-half cup cream, add vinegar to. taste. spoon of vinegar, two teaspoons of mixed spices, half bottle of salad oil, adding the oil carefully oy. bates: constantly. Salt to taste. _ _ Will tell how I make a simple yet good salad dressing Instead of using double boiier I have a bowl which © { into the top of the teakettle and use stopper of paper _ kettle spout. When water is boiling put one eupful inegar in bowl and heat. Mix together dry one tabl Benoon flour, one tablespoon sugar, one- teaspoon ‘mustard, one teaspoon salt. Mix till free from lumps, then moi with enough vinegar to make smooth paste; stir into it My pearen Hee of | two oer d. phen stir down into the hot vinegar a egar. Let cook n rem cha - i ad or any vegetable salad. ; Bee es ay ce. CREAM SALAD—Dressing: Put on to heat one cup vinegar (reduced if strong), butter size of walnut. Then beat ~ together one egg, one-half cup granulated sugar, one tea- — spoonful each of salt and ground mustard, one-half teaspoon of white pepper, and four teaspoons of flour. Beat until smooth, add the vinegar a little at a time, return to the = ‘stove and stir constantly until thick, then add all the — ‘eream it will bear. It will keep a long time. IT have made ~ t for church suppers and have had lots of calls for the rety ieee baat A 5 easpoonful of olive oil if liked. Can be used for potato sal- es e. : Ss . MAYONNAISE—Yolks four eggs, one-half cup cream or milk, one-half cup sugar, salt and pepper to taste. A little it of mustard. A pinch of cayenne pepper. Boil. Then ~~ add three-fourths pint of good vinegar and a lump of but- — ter size of egg. Thin with cream. This will keep a week ‘ nh cool weather. i "i es MAYONNAISE (Begless)—Mix a teaspoon of ground ~ mustard with a teaspoon of water. Then add slowly about — three tablespoons of oil, or enough until it is very stiff. ,, Then thin to the right consistency with vinegar or lemon ~ juice; salt to taste. This must be stirred vigorously during — ‘the whole process. EL be ata g | SALAD HINTS ee oe, In mixing salads the oil should be added first and thoroughly spread before adding the other ingredients and gee mixing. R: ; chick Salads which, like cucumber, are very moist and cooling hould have an extra pinch of pepper added to counteract — the chilling effect on the eater’s stomach. — Gute - Endives should be scalded and then chilled to make them ~ ‘more digestible for elderly folk, children or invalids. eset - ‘Whenever it is possible, pure lemon juice should be sub- ~ tituted for vinegar as being more wholesome than the atter. ‘ . ; ae ’ FOR A SALAD DISH GARNISH—Have whites and yolks of hard-boiled eggs chopped separately and laid over top OFss 55 ny salad in stripes’ of yellow and white or in rings. <Any = pretty design can be made. Chopped boiled beets or pickles —_— can also be used. The edges can be, garnished with pars- — ley. < ; vas ae : : “cucumbers are very good cut into potato salad, Sauces oe aa ' APPLE—Pare as many apples as you wish, slice thin, --+ into a basin or pudding dish with enough sugar to make “them sweet; add a little water, bake slowly until soft; they ‘will turn a rich redand have a flavor far exceeding stewed