Salad Dressings

Durkee Dressing

Two tablespoons butter, 2 tablespoons mustard, 1 tablespoon of sugar, 1 teaspoon of salt, 1 cup of sweet milk, 3 eggs. Mix thoroughly, then add 1 cup of vinegar, and cook in a double boiler until it thickens. Will keep several weeks in a cool place.

Salad Dressing

Two tablespoons butter, 2 of sugar, 1 teaspoon mustard, 1 of salt, 3 eggs. Mix thoroughly, then add 1 cup vinegar. Cook until it thickens.

Boil 8 large potatoes with jackets on, peel and cut up in pieces and pour dressing over them.

Dressing

Yolks of 8 eggs, 1 cup of sugar, 1 pint of vinegar, 1 cup of butter, 1 cup of sour cream, 1 tablespoon salt, 1 tablespoon of mustard, a little red pepper; boil vinegar and butter together; mix the other ingredients and stir into the vinegar; boil again; put the yolks of 4 hard-boiled eggs through a rice-potato sieve and sprinkle on salad.

Salad Dressing

Beat 2 eggs with 2 tablespoons of sugar, add a piece of butter the size of 1/2 egg, a teaspoon of mustard, a little pepper, and last a teacup of vinegar. Put these ingredients into a dish over the fire and cook like a soft custard. Some think it improves by adding 1/2 cup sweet cream to the dressing. In that case use less vinegar.

Salad Dressing For 40 People

One cup sugar, 6 level teaspoons salt, 4 level teaspoons dry mustard, 1 level teaspoon white pepper. Mix dry until smooth, add 8 whole eggs, 4 cups sour cream (thick), 2 cups vinegar, cook over hot water until creamy. This will keep a year.

Salad Dressing

Yolks of 6 eggs, well beaten, 7 tablespoons vinegar, 3 dessertspoons sugar, 1 teaspoon mustard. Salt, 1/2 pint cream, (whipped). Put in double boiler and cook until it thickens, remove, let cool, add piece of butter size of an egg, paprika and beat smooth.

Hint

Boiled salad dressing will not curdle, but will be smooth and light if stirred frequently while cooking in a double boiler, with a revolving egg beater.

Sandwiches

Rye Bread Sandwiches

Rye or Vienna bread cut very thin makes nice sandwiches when spread with peanut butter and then cut in triangles.

Boston Brown Bread Sandwiches

Spread small rounds of rich brown bread with a mayonnaise dressing in which chopped nuts have been mixed thickly; walnuts and pecans are best. A variety to these would be made by adding a crisp leaf of lettuce or a very little minced celery.

Two Good Sandwich Fillings

A

Steam half a dozen pulled figs for two minutes; put through the meat chopper or mash with a spoon until a soft paste is formed. Add as many chopped nuts as the paste will take up and spread on slices of bread.

B

One pound of butter, the juice of one-half a lemon and a little of the grated rind. Work all together until it is soft and creamy. This is good either on bread or wafers.

Cheese Sandwiches

One loaf of bread, one brick of Philadelphia or Waukesha cream cheese, 1 small can pimentos. Put 2 or 3 peppers through a meat grinder until quite fine and salt to taste; mash the cheese with sweet cream until soft, then stir the pepper mixture thoroughly through it and spread evenly on slices of the bread cut very thin in rounds.

Sweet Sandwiches

One loaf cut in thin slices and spread with orange marmalade and chopped nuts.

Lettuce Sandwiches

Cut a loaf of bread into thin slices, lay a crisp leaf of lettuce on each, which has been spread with a boiled salad dressing in which pimolas or olives have been chopped.

Lettuce sandwiches may also be made by cutting pimolas in thin slices, mixing then with a mayonnaise dressing. Spread the lettuce with this and sprinkle chopped walnuts on thickly.

Butter Thin Sandwiches

Put three or four pulled figs through the meat chopper and mash until a soft paste is formed when mixed with whipped cream. Spread between Bremner's butter thin crackers.

Butter Thin Sandwiches No. 2

Soften a brick of Philadelphia or Waukesha cream cheese with sweet cream. Remove the peppers from a small bottle full of pimolas and cut the olives up in fine slices. Mix with cheese and spread on Bremner's butter thin crackers. Put one of the little red peppers on each cracker and serve with coffee.

Fig And Nut Sandwiches

The pulp of a dozen figs; half the quantity of finely chopped pecan meats; work to a paste; butter thin slices of bread and spread with paste.