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Luncheons at Home and by Box: Dressing

French Dressing teaspoonful salt 1 tablespoonful lemon teaspoonful paprika juice or vinegar teaspoonful pepper 3 tablespoonfuls oil Drop the dry ingredients into a glassstoppered bottle, add the lemon juice, and give it a shake. Add the oil and shake vigorously for half a minute just before serving on the salad.

Thousand Island Salad Dressing To two thirds of a cupful of mayonnaise dressing add two teaspoonfuls each of chopped green peppers, pimientos, and chives, the sifted yolk of one hard-cooked egg, half a teaspoonful of paprika, tomato catsup, tarragon vinegar, and three tablespoonfuls of chili sauce. Cooked Salad Dressing 1 teaspoonful mustard 2 tablespoonfuls vine- 1 teaspoonful paprika cupful cream gar 1/4 teaspoonful salt 2 tablespoonfuls butter 2 egg yolks or 1 whole egg Mix the salt, paprika, and mustard and add the beaten egg, melted butter, and Luncheons at Home and by Box cream. Cook in a double boiler, stirring gently until slightly thickened, add the vinegar slowly, stirring continually until well mixed. Remove from the fire and whip up with the Dover egg beater for just a moment before cooling.

LUNCHES BY BOX Box lunches can be made appetizing by careful packing. Glass jars for salad or cream soup, to be heated up on an alcohol stove or electric plate, and waxed paper for wrapping individual sandwiches, cake, or cookies are essential.

For the lunch to be taken on a hike, a thermos bottle in which to carry hot coffee or hot soup is almost indispensable. Where a cold drink is desired this same bottle can be used equally well. Following are recipes for various sandwiches which are especially suited for box lunches: