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A Royal Salad Dressing

Pour Boil three eggs hard and let them get cold. Take the yolks and mix with two or three tablespoonfuls of rich cream. Then mix together one tablespoonful of mustard, one tablespoonful of sugar, one teaspoonful of salt and a little black pepper. Add these to the cream and yolks, and lastly add gently vinegar enough to make it about as thick as cream. over the lettuce (or other raw salad) and garnish with the whites of the eggs, sliced in rings. Cream is, in my opinion, better than olive oil for salads. These proportions can be increased to meet needs. The yolks and cream must be mixed smooth and free from lumps. To secure this boil the eggs until they are mealy-turning them dark does not matter, so they crumble. A little anchovy added is liked by some. -Mrs. Sallie Cotten, North Carolina. [155]