=Boiled Salad Dressing.=
3 eggs, 3 tablespoons dry mustard, 1 teacup of oil or cream, 1/2 cup
vinegar, salt to taste. Mix eggs and mustard to a cream, then add oil
drop by drop, vinegar drop by drop, salt to taste. Put on stove and stir
all the time, and let it scarcely come to a boil. When cold, bottle and
keep in a cold place.
By beating all the ingredients well together with an egg-beater it is as
creamy as when oil is added drop by drop.
=Dressing for Cold Slaw.=
Yolks of 1 or 2 eggs, 3 tablespoons vinegar, 1 teaspoon salt, 1 of
mustard, butter size of an egg. Cook like custard.
=Clayton's Celebrated Salad Dressing.=
Take 3 tablespoonfuls of mustard, mixed quite stiff. Pour on this slowly
1/4 of a pint of best olive oil, stirring rapidly till thick. Then add 3
eggs, and after mixing slightly pour in slowly the remaining 3/4 of a
pint of oil, stirring rapidly till the mixture forms a thick batter.
Next take 1 teacup of best wine vinegar and juice of 1 lemon, a small
teaspoonful of salt and 1 of white sugar. Stir until the ingredients are
well mixed. When bottled and tightly corked, this will remain good for
months.
=Salad Dressing.=
1/2 salt spoon pepper, 1 of salt, 1 teaspoonful mixed mustard, 1
tablespoonful powdered sugar, 3 tablespoons of best olive oil, 3
tablespoons cream, 2 tablespoons vinegar, 1 hard-boiled egg.
=Tomato Salad.=
Scald and peel tomatoes and cut holes in the top of each. Make a rich
salad dressing, into which stir some cold peas, beans and beets, finely
chopped. Stuff the tomatoes with this, and pour dressing over. Garnish
the dish with fine lettuce leaves.
[Illustration]