The New century cook book

One and one-half cups vinegar, one-half cup sugar, three eggs, two tablespoonfuls mustard, butter size of an egg, pinch of salt, pinch of red pepper, teaspoonful cornstarch. Cook and beat well. Cream Salad Dressing. Two eggs, three tablespoons vinegar, one tablespoon cream, one teaspoon sugar, one-fourth teaspoon salt, one-fourth teaspoon mustard. Beat two eggs well, add the sugar, salt and mustard, then the vinegar and cream. Place the bowl in a basin of boiling water and stir until the thickness of cream. Cool and use as needed. If boiling all the time five minutes will cook it. New Century Cook Book. Boiled Salad Dressing. Yolks of three eggs beaten light, one teaspoon mustard, two teaspoons salt, one-quarter teaspoon cayenne, two tablespoons melted butter, one-half cup cream or milk, one-half cup hot vinegar; whites of three eggs beaten stiff and added after dressing is cooked. Cook until it thickens like soft custard. Mrs. W. H. Thayer. Libbie's Salad Dressing. One cup vinegar and one teaspoonful butter; put on the stove to boil; mix one tablespoonful of flour, one teaspoonful sugar, one teaspoonful salt, one teaspoonful mustard, one-fourth teaspoonful pepper, with a little cold water and stir into the boiling vinegar. Let it boil up, then pour it over two well-beaten eggs, stirring all the time. Aunt Jennie. Cream Dressing. In an agateware saucepan that fits over the tea kettle beat the yolk of one egg with half an even teaspoonful of salt, same of sugar, a pinch of cayenne and half an even teaspoonful of flour. Mix in a cup one tablespoonful of cider vinegar and half a teaspoonful of mustard, and add to the mixture in the saucepan. Stir well and add two tablespoonfuls of milk; cook over the tea kettle for two minutes, stirring constantly from the bottom and sides. Remove from the fire and whip until cold with a fork; then add four tablespoonfuls of cream whipped to a stiff froth, and from three to eight tablespoonfuls of olive oil. If it should separate, warm it slightly by setting the bowl in warm water for a minute and beat thoroughly. Florence McNeill. Salad Dressing. Mix one heaping teaspoonful salt, four heaping teaspoonfuls mustard, one level teaspoonful cayenne pepper; keep this on hand for use. Stir yolks of five eggs in five tablespoonfuls of vinegar, when boiled; butter size of an egg; set aside and when cool add one teaspoonful of above seasoning; this will keep if bottled. When ready to use, add piece of one-half lemon and one-half pint whipped cream. Mrs. George L. Wilkins. New Century Cook Book. ill) Salad Dressing. One and one-half cups of vinegar and water, one-half cup butter, one-half cup sugar, put together and heat on the stove; then beat the yolks of four eggs and add one teaspoonful mustard, salt and flour, with a little pepper; pour hot vinegar, sugar and butter over all, stirring all the time; when cold, add a little sweet cream. Mrs. Chetister. Salad Dressing. Two eggs, one tablespoon sugar, one-half cup vinegar, pinch of salt, pinch of mustard, one teaspoon butter; beat well altogether and let it come to a boil, and when taken from stove put in a little cream and a few pounded English walnuts. Mrs. W. C. Collins. Salad Dressing.