Mayonnaise Dressing Without Oil

1 teaspoonful ground mustard, 2 tablespoonfuls sugar, 2 eggs, 3/4 cup of vinegar, butter size of walnut. Moisten mustard with warm water, add sugar, butter and beaten eggs; beat well then add vinegar, heating well again. Put on stove until it thickens then on ice to chill. Mrs. Black.

French Dressing

4 tablespoonfuls of olive oil, 1 tablespoonful of vinegar, stir until well mixed, then add salt and pepper to taste, and pour over lettuce just before serving. S. Elizabeth Lack, West Chester, Pa.

Roquefort Cheese - French Dressing

For French Dressing put 4 tablespoonfuls of oil in a bowl, add 3 tablespoonfuls vinegar, 1 tea-spoonful salt, 2 teaspoonfuls sugar, teaspoonful white pepper. Stir this 5 minutes, add 1/8 lb. Roque-fort cheese crumbed. Serve on lettuce.

Mrs. G. D. Gitt.

Salad Dressing

Mix yolks of 3 eggs with 2 teaspoonfuls of salt, 3 tablespoonfuls of sugar, 1 teaspoonful mustard. Beat well then add 2 tablespoonfuls melted butter, 1 cup thick cream, 1/2 cup hot vinegar. Cook over water like custard. This will keep in a cool place for weeks. Mrs. R. L. Ehrhart.

Fruit Salad Dressing

Cream butter the size of a walnut with 1/2 cup of sugar. Beat 2 egg yolks and add the juice of 1 orange and 1/2 lemon. Pour this into the butter and sugar and cook until thick. Cool. Add 1 cup of whipped cream when ready to serve.

Mrs. C. Stahr Hamm,

Kingsport, Tenn.

Chicken Salad

To 2 chickens use 12 hard boiled eggs. Work smooth with a spoon, stir in slowly 1/2 teacupful vinegar, add 1/2 lb. butter, melted, 1 teaspoonful mustard, 2 tablespoonfuls sugar, 1/2 cup sweet cream, a dash of red pepper. Beat all together, let come to a boil and set away to cool. Cut chicken and celery fine, equal parts; salt and mix. Add dressing just before serving.

Mrs. H. M. Stokes.

Chicken Salad

The white meat of a cold boiled or roasted turkey or chicken, 3/4 same quantity of chopped celery, 2 hard boiled eggs, 1 teaspoonful salt, 1 teaspoonful pepper, 1 teaspoonful made mustard, 3 teaspoonfuls salad oil, 1 raw egg, 2 teaspoonfuls white sugar, and \ cup vinegar. Mince the meat well, removing all fat and skin, cut celery 1/2 in. long. Add dressing.

Mrs. C. M. Stock.

Chicken Salad

1 large chicken boiled, when cold chop into a dish, over which throw a towel slightly dipped in cold water to keep the meat moist. Have a heaping pint of cut celery and put the celery between clean cloths to dry. Take 1 tablespoonful best mustard, the yolk of 1 raw egg, drop into a dish large enough to hold all the dressing, beat well for 10 minutes, and slowly add to the mustard, 1 tablespoonful vinegar. When well mixed add three-eighth bottle of oil, a drop at a time, always stirring the same way. Rub the yolks of 6 hard boiled eggs very smooth and stir in 1/2 cup vinegar. Pour this mixture to the mustard, oil, etc., stirring together as lightly as possible. Add to the chicken the celery, a little yellow pickle, 1/2 loaf of stale bread crumbs and the oil taken from the water in which the chicken was boiled. Salt and pepper to taste. Put the dressing on just before serving. Virginia Fitz.