Royal Victoria cook book

SALAD DRESSING.—Five eggs, + of a cup of vinegar, 1 teaspoon mustard, 2 teaspoons salt, 2 teaspoons sugar, a pinch of cayenne pepper, # of a cup of sugar, 4 cup of cream. Dissolve the mustard in a little luke warm water. After beating the eggs well add the mustard, vinegar, sugar, pepper, salt and butter. Put all in a double boiler and stir until it thickens. Take off the fire, beat well and set aside to cool. When cold add the cream, beating slowly. Miss SHORTREED, Toronto. CREAM SALAD DRESSING.—Yolks of 3 eggs, 1 teaspoon mustard, 1 teaspoon sugar, salt and red pepper to taste, 1 tablespoon butter, $ cup vinegar. Mix all these and cook in a double boiler, or in a small bowl set in hot water, till thick, then add sweet cream until it is the proper consistency for the salad. Miss FINDLAY. SALAD DRESSING.—Scald 2 tablespoons vinegar (or lemon if preferred) with 1 tablespoon sugar. Add butter size of walnut, yolks of Z eggs, well-beaten. Stir constantly until it thickens. While hot add the well-beaten whites of 2 eggs, 1 teaspoon mustard, | teaspoon salt, 4 teaspoon cayenne pepper. Mix with an egg beater until light, and when cold stir in $ cup whipped cream. M. B. SALAD DRESSING.—Beat the yolks of 8 eggs, and add 1 cup of sugar, 1 tablespoon each of salt, mustard and white pepper, } cup of cream and a very small pinch of cayenne pepper, mix well. Boil 3 cups vinegar to which add a cup of butter, and while boiling pour over the mixture and mix thoroughly. Bottle and set in a cool place to use when needed. M. CULBERT. CHICKEN SALAD.—Chop meat of a chicken fine, and add an equal quantity of chopped celery or lettuce. Line dish with lettuce leaves, put in the meat and pour on the following dressing :—Beat 2 eggs with 1 teaspoon of sugar, add butter $ size of egg, 1 teaspoon mustard, a little pepper and salt, and 1 teacup of vinegar. Put all in a dish (double boiler) and cook like a boiled custard. It is improved by using 1 cup of sweet cream for half of the vinegar. F. Kine. DRESSING FOR LETTUCE—Four egg yolks, 4 tablespoons sugar, 1 teaspoon salt, 1 teaspoon mustard, 4 teaspoon pepper, $ saltspoon cayenne pepper, 1 cup vinegar, 1 tablespoon butter. Beat the yolks until stiff and smooth, then stir in sugar, salt, mustard and pepper. Bring vinegar to a boil, stir in butter and beat it slowly into the eggs and spices. Mrs. T. E. BARTLEY. SALAD DRESSING.—Two tablespoons white sugar, 2 dessertspoons made mustard, 14 teaspoons salt, ? cup best vinegar, a thought of cayenne pepper. Mix and _ boil together. When boiling hot add 3 egos well beaten as if for custard. When cold, add 2 tablespoons of the mixture to 1 cup of whipped cream. Mrs. 8. M. WELLS. SALAD DRESSING.—One-half pint cream, } pint good vinegar, 1 small cup sugar, 3 eggs beaten very lightly, lump of butter size of an egg, 1 teaspoon ground mustard, salt and pepper to taste. Boil all together till like custard. Use when cold for very finely cut cabbage or for any salad. Mrs. F. M. MONTGOMERY. SALAD DRESSING—BOILED. —One cup boiling water, 2 tablespoons flour, 1 tablespoon butter, $ teaspoon salt, 1 teaspoon mustard, } cup vinegar, 2 eggs, cayenne pepper and sugar to taste. Boil. Mrs. W. H. Myers. C. A. PERKINS. WHOLESALE CHEESE DEPOT. Bacon, Hams, Lard and Cheese. Also the very best Rolled Oats, Standard and Granulated Oatmeal, Wheat Germs, and Gold Dust Cornmeal, etc., etc., always on hand. Stoneware, Crockery, China and Glassware. Particularly noted for the best Coffee and Teas, and absolutely pure Spices of all kinds. 35 DUNLOP STREET BARRIE. City Harness Works, Barrie.