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Salad Dressing

Mrs. A. A. Carpenter.

The yolks of four eggs, two-thirds of a cup of oil, red pepper, salt and mustard to taste, the juice of two lemons, and last of all, one cup of thick cream. If the dressing is for chicken salad, use the oil or fat from the chicken instead of sweet oil. Be sure and put the cream in last, just before sending to table.