Take the yolk of one raw egg; add to that one-half tablespoonful of either dry or thickly mixed mustard, salt and pepper to your taste.

When well mixed together, add sweet oil in very small quantities, at a time, stirring briskly until it is very thick. Then add a little vinegar, but not sufficient to make the dressing thin. These are the proportions for the yolk of one raw egg, sufficient for four people. The quantity of eggs, mustard, etc., must be increased in proportion to the quantity of dressing needed.—Mrs. McK.

Salad Dressing.

Set it in a bowl on top of the tea-kettle and stir until as thick as cream.—Mrs.W.H.M.

Dressing.

To one tumblerful vinegar, warmed in a stewpan, add four beaten eggs; stir for a few minutes till cooked like boiled custard. Then throw in:

Stir well and pour out. Will keep for weeks. Good for chicken salad.—Mrs.W.

Dressing for Salad.

Turkey is more economical and better for salad than chicken. To one turkey, weighing about nine pounds, allow nine eggs:

This will last a week.—Mrs.A.M.D.

Dressing for Chicken Salad.

To four chickens, the yolks of twelve eggs mashed very smooth with:

Lettuce Dressing.

Dressing for Cabbage.

Sana Mayonnaise.

The yolks (raw) of two eggs.

Stir in oil, a drop at a time, until it begins to thicken, and then pour it in slowly still, but in greater quantities, stirring continually. Add cayenne pepper, salt, and vinegar to the taste.

If mustard is liked in the sauce, it must be mixed with the yolks of the eggs before dropping the oil.

This sauce should be nearly as thick as soft butter. It makes a delicious dressing for lettuce, celery, cold poultry or game; and also for cold boiled fish or pickled salmon. If used with the latter, the salmon should be placed in the centre of the dish and covered thickly with sauce.

Boiled chestnuts, peeled, small pickled onions, sliced cucumbers, lettuce, etc., are a great addition, and should be used to dress or garnish the dish, but not be mixed with the salmon.—Mrs.E.P., Cin.

Salad for Slaw.

Stir well over the fire until as thick as custard. Let it cool and pour over cabbage.—Mrs.R.A.

Dressing for Cold Slaw.

Mix together the butter, salt, pepper, sugar, mustard; add the eggs last.

Have the vinegar boiling and pour it on, stirring all the time. Then pour it back in the saucepan and boil a few minutes. Pour on the slaw when cold.—MissN.

Lettuce Dressing.

After mixing all well together, except the vinegar, let it come to a boil. When cold, beat well, add the vinegar, salt, pepper, and made mustard to suit the taste. Keep corked in a bottle.—Mrs.A.M.D.

Salad Dressing.

Put one tumbler vinegar, and one lump butter, size of an egg, on to boil.

Beat up the yolks of three or four eggs, and pour the boiling vinegar over them, stirring all the time; return it to the fire and continue to stir, until it thickens like custard. When it is perfectly cold add one tumblerful cream, into which has been mixed one tablespoonful salt, one tablespoonful mustard, two spoonfuls sugar, and one spoonful bruised celery-seed.

Bottle the dressing and it will keep for a month.—Mrs.P.

Celery Dressing.

Boil and use cold.—Mrs.I.D.

To Dress Celery.

Beat light the yolk of one egg; add: