Old Fashioned Slaw Dressing

1 egg.

1/2 cup sugar.

1 tablespoon flour.

1/2 teaspoon mustard.

1/2 teaspoon salt Dash of red pepper 1/2 cup water 1/2 cup vinegar.

Put together in the order named, beating the egg a little, and cook the whole until it thickens, but not enough to curdle it.

Mrs. C. A. Blymyer.

Never Fail Dressing

2 tablespoons vinegar 1 tablespoon flour 1 tablespoon mustard 1 pinch red pepper 1/2 teaspoon salt.

2 eggs 1 cup water 1 cup vinegar 1 teaspoon butter.

Mix well the dry ingredients. Beat in the whole eggs Add water and vinegar. Cook quickely, stirring all the time. Paprika may be used if desired.

Betty Bessey.

Roquefort Cheese Salad Dressing

6 tablespoons olive oil 3 tablespoons vinegar or lemon juice 1/2 teaspoon paprika.

1/2 teaspoon salt 1 tablespoon finely chopped Roquefort cheese.

Stir well, or pour all ingredients into a bottle and shake well. The proportion of oil and vinegar may be reversed if desired, or equal quantities may be used.

Margaret M. Campbell.

Pineapple Dressing For Fruit Salad I

Juice from 1 small can of pineapple.

1 scant cup sugar.

2 teaspoons cornstarch.

2 egg yolks.

1/2 pint whipped cream.

Cook the first four ingredients until thickened, and when cold add the whipped cream and pour over finely cut fruit, served on lettuce and garnished with a cherry.

Mrs. E. G. Leander.

Pineapple Dressing For Fruit Salad II

1 whole egg.

1 tablespoon flour.

1 tablespoon sugar.

Juice from 1 large can pineapple.

Stir the flour and sugar together well to avoid lumping. Add pineapple juice and cook till thickened. When serving use 1/2 whipped cream to 1/3 dressing.

Mrs. C. V. Jewell.

French Dressing

1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon paprika.

2 tablespoons vinegar 4 tablespoons olive oil.

Mix the seasonings with the oil, add the vinegar and beat well, or shake in a bottle. Half teaspoonful of Worcestershire sauce may be added, or the bowl may be rubbed with garlic if desired.

Unsigned.

Cheese Balls

Mix 1/4 pound soft American cheese with one beaten egg; add 1/2 teaspoon salt, dash of cayenne and enough (stale) bread crumbs to make a stiff paste. Form into balls the size of walnuts, dip in beaten egg, roll in dry crumbs and fry in hot fat. Serve hot with lettuce or cress salad.

Cora B. Bellows.