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Salad Dressings

1. Mix the seasonings. 2 T. lemon juice or vinegar 4 to 6 T. olive oil 2. Add the olive oil and mix well. 3. Add the acid, a few drops at a time and beat well until the dressing thickens slightly.

Note.-French dressing may he varied by rubbing the bowl with a clove of garlic or a slice of onion or by the addition of celery salt, horse-radish, mustard, Worcestershire sauce, tomato catsup, etc. Boiled Dressing. 1 C. weak vinegar 1 t. mustard t. salt t. pepper 2 T. flour 1. Mix dry ingredients. 2. Add eggs and beat well. 1/2 C. sugar Few grains cayenne 4 T. butter or olive oil 2 eggs 1 C. cream or milk 3. Heat vinegar to the boiling point and pour slowly over the above mixture while stirring. 4. Cook over hot water, stirring constantly until thickened. 5. Add olive oil or butter. 6. Thin with sweet or sour cream.

SALADS Cream Dressing. t. salt Few grains cayenne 1 t. mustard 1 t. sugar T. flour 1. Mix dry ingredients. 2. Add egg and beat well.