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Potato Salad Dressing

Press one boiled potato through a fine sieve. Add to it while warm, one tablespoonful of butter, and if liked, one tablespoonful of oil. Add one teaspoonful of salt and a dash of cayenne, and work in gradually the uncooked yolks of two eggs. Two hard-boiled yolks should now be added, but first press them through a fine sieve. Add gradually one tablespoonful of either plain or Tarragon vinegar. Add a half teaspoonful of onion juice, or the dish may be rubbed with a piece of onion before putting in the ingredients. When well blended put in a cold place until wanted.

— Mrs. Rorer'S Salad Dressing

I teaspoonful of onion juice, I salt-spoonful of salt, 4 tablespoonfuls of oil, I teaspoonful of onion juice, I salt-spoonful of ginny pepper, 1½ salt-spoonful of white pepper, 1½ tablespoonful of Tarragon vinegar. a Put the onion, pepper, salt and ginny pepper in bowl, add gradually the oil, rubbing until it dissolves. Then work in gradually the vinegar. When you have a thick, well-blended dressing, pour it at once over lettuce or cold boiled string beans and serve.

This is also nice with celery stuffed into tomatoes.