Trinity cook book

Dressing: One-half cup sweet cream, one-fourth cup granulated sugar, one-fourth cup vinegar, two eggs, one-half teaspoon of salt, one teaspoon of mustard, butter the size of a walnut. Cook dressing in double boiler until it thickens and let it cool, then work thoroughly through the potatoes. Let stand one hour before using. ( 30 ) GALDWELL-SITES CO. Booksellers Stationers and General Office Outfitters SALAD DRESSING "To make a perfect salad there should be a miser for vinegar, a spendthrift for oil and a madcap to mix all the ingredients together." WHIPPED-CREAM SALAD DRESSING Whipped-Cream Salad Dressing may be prepared in quantities to last for several weeks. Beat two eggs to a foam and to them add four tablespoonfuls of sugar, one scant tablespoonful of mustard, four of vinegar, a teaspoonful of salt and half a teaspoonful of paprika. Cook these ingredients over hot water until quite thick, then set away to cool. Two heaping tablespoonfuls thoroughly beaten with a cupful of whipped cream will serve five or six. FRUIT SALAD DRESSING Two eggs, three tablespoons of melted butter, three tablespoons of lemon juice, one-half teaspoon of salt, one cup of heavy cream, one-fourth cup of powdered sugar, one-fourth teaspoon of paprika. Beat eggs until very light, add gradually while beating constantly, melted butter, lemon juice and salt. Cook over hot water, stirring constantly, until mixture thickens. Cool, add cream beaten until stiff, and the remaining ingredients. —MRS. CHARLES R. VENABLE. MAYONNAISE One egg, one teaspoon of prepared mustard, one teaspoon of sugar, onehalf teaspoon of salt, pinch of pepper. Beat all together thoroughly with Dover egg beater. Add one tablespoon of wesson oil at a time beating thoroughly with egg beater, until you have used a pint. Season with juice of half a lemon. (Have never had mayonnaise made by this recipe to go back.) —MRS. CHARLES R. VENABLE. QUICK MAYONNAISE One egg, one-half a teaspoon of dry mustard, one-half teaspoon of salt, one tablespoon of lemon juice or vinegar, two cups of wesson oil. Place the whole egg in a bowl, put in the dry ingredients and add the lemon juice or vinegar. Beat these together a few seconds with an egg beater and add a small amount of wesson oil. Beat until the ( 31 ) SALEM BRICK COMPANY "For Over a Third of a Century" dressing begins to thicken, then add the oil in larger amounts, until the dressing is of the desired stiffness. This mayonnaise is seasoned very lightly. If a more piquant dressing is preferred increase the seasoning to taste. —MRS. J. T. WOOD. COOKED DRESSING Five teaspoons of flour, two teaspoons of sugar, one half a teaspoon of salt, one-fourth a teaspoon of mustard, one cup of vinegar, one egg, one tablespoon of butter. Mix dry ingredients and add to liquid. Cook to the right consistency. MRS. T. B. KEMPER. THOUSAND ISLAND DRESSING Cut fine three sour gherkin pickles and one bell pepper, add about three tablespoons of Chili sauce and enough of Gelfand's mayonnaise to make proper thickness. Serve on heart of lettuce. — MRS. FOWLER. DRESSING FOR FRUIT SALAD