The Twin-city housewife

Sliced tomato, finely minced onion, and shreds of green pepper. Cubes of cold Irish potato, chopped hard boiled eggs, and celery. Ring of green peas with minced chicken and celery in center. Nuts and green peas in tomato shells. Sweetbreads and celery. Chicken, firm portion of tomato cut in small pieces, celery. Cream cheese, nuts, and parsley mixed well and molded in balls. Grapefruit and bananas. Grapefruit and strawberries. Malaga grapes, seeded and cut in half, celery, and nuts. Pineapple, Maraschino cherries, crystalized ginger. Large peaches, peeled and halved, seed cavities filled with chopped almonds. French Dressing One tablespoon vinegar or lemon juice, three tablespoons olive oil, one-half teaspoon salt and one-fourth teaspoon black pepper. Put salt and pepper in bowl, add gradually the oil and mix until the salt is thoroughly dissolved; add by degrees the vinegar or lemon juice, stir continually for one minute and it is ready for use. Cooked Mayonnaise Dissolve in vinegar one scant teaspoon salt, one teaspoon mustard, three-fourths of a teaspoon sugar, add two tablespoons drawn butter and two tablespoons red pepper vinegar. Beat this into the well beaten yolks of four eggs and cook in double boiler until it begins to thicken. When cool beat in one-half tea cup of oil.—Mrs. H. L. Riggins. a ee a el ve ee | THE TWIN-CITY HOUSEWIFE jifty-nine Mayonnaise Dressing, No. 1 Beat well together the yolk of one egg, one-half teaspoon salt, a pinch of cayenne pepper, and the juice of half a lemon. To this add one-half pint olive oil, drop by drop at first, afterward it need not be added so slowly. Before beginning see that everything—the bowl, spoon, egg, oil and lemon juice—is very cold.—Mrs. G. W. Coan. Mayonnaise Dressing, No. 2 One teaspoon flour of mustard, one teaspoon of powdered sugar, one-half teaspoon of salt a dash of cayenne pepper, yolks of two raw eggs, one-half pint of olive oil or more if desired to make more dressing, two tablespoons of vinegar, juice of one lemon and one tablespoon of Worcestershire sauce. Mix the first four ingredients in a small bowl, add eggs, stir well with a silver fork or wooden spoon, add the oil, a few drops at a time, stirring in every bit of each installment of oil before adding the next. When the dressing commences to thicken, the oil can be added in a little larger quantities. When all the oil has been used stir in the lemon juice and lastly the vinegar and Worcestershire sauce. The bowl, spoon and eggs should be placed on ice enough to chill before commencing the dressing, which should not be made in a warm room.—Mrs. L. A. Vaughn. Mayonnaise, (Using Wesson Oil) One pint Wesson oil, yolks of two raw eggs, one-half teaspoon salt, a sprinkling of cayenne pepper. Stir yolks of eggs, salt and pepper well together add oil slowly, half a teaspoon at a time. When too thick to stir, thin with juice of a lemon. Then add the remainder of the oil, thinning again with lemon juice, if necessary. If preferred, vinegar may be used instead of lemon juice.—Miss Grace Whitaker. Mayonnaise Sauce, No. 1 One cup of milk, one tablespoon of flour, a small spoon of butter. Let come to boil. Beat into it two eggs and when cold add one tablespoon of oil; salt, pepper and vinegar to taste.—Mrs. M. F. Patterson. Mayonnaise Sauce, No. 2 Mix in a quart bowl one even teaspoon of ground mustard, one of salt, and one and one-half of vinegar, beat in the yolk of a raw egg, then add very gradually half a pint of pure olive oil (or melted butter), beating briskly all the time. The mixture will become a very thick batter. Flavor with vinegar or juice of fresh lemons. Closely covered, it will keep for weeks in a cool place, and is delicious.— . Mrs. W. J. Jones. Salad Dressing